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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