|
creme Mexicana (mexican Style Thick Cream) posted By Swm56 At Recipegoldmine.com 6/13/01 10:08:58 Am source: Rick Bayless-one Plate At A Time makes About 1 Cup 1 Cup Heavy Whipping Cream
1/4 Cup Good Quality Commercial Sour Cream With Active Cultures
Or 2 Tablespoons Buttermilk With Active Cultures in A Small Saucepan, Heat The Cream Just Long Enough To Take The Chill Off To Bring It To Body Temperature. If You Have Ready Access To A Low-range Instant Read Thermometer, It Should Be About 100 Degrees. Off The Heat, Whisk In The Sour Cream (or Buttermilk) And Pour Into A Glass Jar. Set The Lid On The Jar (but Do Not Tighten It), Then Place The Jar In A Warmish Place (it Shouldn’t Be Over 90 Degrees). After 12 Hours, The Cream Should Be Noticeably Thicker. refrigerate (you Can Tighten The Lid Now) For At Least 4 Hours Or, Better Yet, Overnight To Complete The Thickening. Crema Will Last For At Least A Week In The Refrigerator. |
|
