Mexican Crema

Submitted by Miss Annie

"A tangy thickened cream is the same as French creme fraiche. Use it to top dishes from mole to quesadillas. It's even good on peach cobbler, and a lot cheaper to make than buy."

 

• Ready In: 24hrs
• Ingredients: 2
• Yields: cup

ingredients

• 1 cup whipping cream (preferably not ultra-pasteurized)
• 2 tablespoons buttermilk

directions

1. In a small glass bowl, combine both ingredients.
2. Cover the bowl loosely, and let it stand at room temperature for 8 to 24 hours, until the cream is thickened and tart.
3. Stir it well, cover it tightly and refrigerate it.
4. Use it as needed.
5. Crema keeps for up to 10 days.

Reviews

[Queen Dragon Mom]

Annie, thanks for posting this. I use crema as a base for a number of sauces and this is a quick and easy way to make it. Thanks, again.