| Crema ~ Mexican Sour Cream Version I 2 cups heavy cream (whipping cream) 3 tbls buttermilk or sour cream Mix cream & buttermilk (or sour cream) in a crockpot or glass container. Let mixture sit in a warm dry place for 8 - 12 hours or until it thickens. Refrigerate and serve as sour cream. Makes 2 cups Version II 1 cup heavy cream (whipping cream) ½ cup sour cream Whisk heavy cream with sour cream in a small saucepan. Heat to 90o over low heat. (Do not allow mixture to become hotter or the culture will be inhibited and the cream won't thicken.) Pour into a warm glass jar; cover lightly. Store in a dark place 8 to 12 hours or until cream ripens and becomes thick. Refrigerate 24 hours. Cream will continue to thicken. Makes 1½ cups |
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