For Mexican crema: In a large mixing bowl, whisk together 1 cup sour cream, 1 cup heavy cream and 1 tsp. salt (or to taste). Cover and let sit at room temperature for several hours. Serve or refrigerate until ready to use. Bring back to room temperature before serving.
Or
CREMA MEXICANA
from Rick Bayless’s Mexican Kitchen
Many crema recipes call for a bit more of the active culture to be added to the cream in order to encourage rapid thickening. Using a mere two teaspoons will still thicken the cream considerably and the 24 hour slow culturing process will encourage more complex flavor development. Using buttermilk will lend the finished crema a slightly nutty flavor and a beautiful texture that is perfect for drizzling on just about anything. Using more than 2 teaspoons of the active culture will simply produce a thicker final product. Once the cream has thickened, feel free to add any flavor components that interest you. I will sometimes add a bit of lime juice, salt, chile or even ground cumin depending upon its eventual application. Covered and refrigerated, the crema will keep for about 10 days or so.
INGREDIENTS:
- 1 cup heavy whipping cream
- 2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt
METHOD:
- Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm).
- Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar.
- Place the lid on the jar but don’t tighten it, and put in a warm spot. Allow the cream to develop for 12 to 24 hours, until noticeably thicker. Stir gently and refrigerate for at least 4 hours or overnight to chill and complete the thickening process.