In America we tend to slather our tacos and enchiladas with cool, rich sour cream. The authentic Mexican version is even better: a smooth and tangy condiment called "crema" (pronounced CRAY-ma). Crema, says Patricia Mitchell on Texas Cooking Online, beats sour cream hands-down as a complement to traditional Mexican and Tex-Mex dishes, and it's yummy on fruit, too.
Things You'll Need
- 2 cps. heavy cream
- 4 tbsps. cultured buttermilk
- Glass container
- Plastic wrap
Pour cream into a saucepan and cook over low heat, stirring occasionally, for 3 to 5 minutes or until the cream is warm. Do not allow the cream to even reach the simmering point.
Pour the warm cream into an airtight glass container. Add buttermilk and stir gently to combine well.
Place a plate over the glass container. Allow the mixture to sit at room temperature (70 to 72 degrees F) for 12 to 24 hours, or until thick.
Stir the crema well, cover tightly with plastic wrap, and refrigerate. Your crema will be good for seven to 10 days.
Tips & Warnings
- Try varying your crema with different ingredients like lime zest and lime juice, avocados, tomatoes and onions, or chipotle peppers. Just be sure to add these AFTER your crema has been allowed to sit for 12 to 24 hours.
- Drizzle your crema over fresh berries, for a light summertime dessert.
- Make sure to use buttermilk with living cultures or your crema won't develop properly.
- Photo Credit www.sxc.hu
- Face Cream Made with Olive Oil
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