Mexican Crema Recipe

Mexican Crema

Makes about a cup of Cream.

Ingredients:

1 cup heavy cream

2 teaspoons buttermilk

In a small saucepot set at about medium to medium low heat, add your cup of heavy cream and the two teaspoons of buttermilk. We just want to take the cool off of these ingredients. Once you think you’re at that point (I used my clean finger and touched it) take this off the heat and pour into a jar. Top it with a lid, but don’t tighten the jar. What the buttermilk is going to do is add good bacteria to the heavy cream. It will give it a little tang. Set this jar in a warm place (between 70-75 degrees) for 12-24 hours. I do the full 24 hours. Then examine the cream. When you stir it, it will have thickened. You can now tighten the jar and set it in the fridge for about 4 hours before you can use it. Use the cream as a dip, or top it on your tacos, soups, caldillos, chilaquiles or Tostadas!! Which is how it will be used for me. This Crema is part of a two part series. I’m calling it: Tostadas y salsas.