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Crema

Mexican Sour Cream
If Mexican crema is not currently available where you live, this is an acceptablesubstitute. A good quality heavy cream combined with yogurt or buttermilkshould thicken by standing at room temperature overnight. This homemade crema will stand up to cooking much better than commercial sour cream, whicheither dries out or curdles.
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Ingredients

Makes about 1 cup

  • 2 tablespoons plain yogurt or buttermilk
  • 1 cup heavy cream

Instructions

  • Put the yogurt or buttermilk into a glass jar.
  • Add the cream gradually, stirring, to make a smooth mixture.
  • Cover with the lid, but do not tighten.
  • Let stand at room temperature overnight.
  • Remove the lid, stir gently, replace and tighten the lid, and refrigerate about 4 hours to finish thickening.
  • Crema keeps about 10 days in the refrigerator.
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Course Sauce
Cuisine Mexican