Subj : Crema
To   : All
From : Ben Collver
Date : Sat Aug 31 2024 11:07:57

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crema
 Categories: Condiments, Mexican
      Yield: 1 Cup

      1 c  Heavy cream (pasteurized or
           -ultra pasteurized)
      1 tb Buttermilk (with active
           -cultures)

  Crema is the Mexican version of French crème fraîche. Both are
  slightly soured and thickened cream, milder and less thick than
  American sour cream, with crema being the thinnest. The recipe for
  Lime Chicken with Poblano Sour Cream will have a more authentic touch
  if made with crema. You can buy crema in Mexican markets or even in
  some supermarkets, but it's easy to make it yourself, and the result
  has a smoother flavor than that of the commercially prepared version.

  Use crema as you would sour cream, dolloping or drizzling it on soups,
  tacos, potatoes, or anything else that needs a little tang. Start with
  pasteurized cream if you can find it--it makes a richer, thicker
  crema than ultra pasteurized cream does.

  In a small saucepan, warm the cream over medium-low heat to about
  95°F, just enough to take off the chill. If it goes over 100°F, let
  it cool before continuing.

  Stir in the buttermilk and transfer to a clean glass jar. Set the lid
  loosely on top of the jar--don't tighten--and let sit in a warm spot,
  such as near the stove or on top of the fridge, until the cream
  starts to thicken, 18 to 24 hours. Stir, tighten the lid, and
  refrigerate until the cream is thicker and thoroughly chilled, 12 to
  24 hours more. Stir well before using. The crema should have a thick
  but pourable consistency.

  Tips:

  Crema will keep for about 2 weeks in the refrigerator, continuing to
  thicken as it ages.

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