Food recipes
Crema Mexicana
Crema Mexicana Ingredients: cream, fluid, heavy whipping cream, sour, cultured Directions: Heat the cream on the stovetop until slightly warmer than room temperature. (about 100 degrees with a thermometer). Remove fro...
Crema Mexicana
Ingredients:
cream, fluid, heavy whipping
cream, sour, cultured
Directions:
Heat the cream on the stovetop until slightly warmer than room temperature.
(about 100 degrees with a thermometer).
Remove from heat and whisk in the sour cream.
Pour into a glass jar.
Place the lid on top of the jar but don't tighten it.
Put the jar in a warm room for at least 4 but up to 12 hours.
It will be thickened and you can use it then (especially if using as a sauce in a dish such as enchiladas), or refrigerate for another 4 to 12 hours to thicken even more.
Ingredients:
cream, fluid, heavy whipping
cream, sour, cultured
Directions:
Heat the cream on the stovetop until slightly warmer than room temperature.
(about 100 degrees with a thermometer).
Remove from heat and whisk in the sour cream.
Pour into a glass jar.
Place the lid on top of the jar but don't tighten it.
Put the jar in a warm room for at least 4 but up to 12 hours.
It will be thickened and you can use it then (especially if using as a sauce in a dish such as enchiladas), or refrigerate for another 4 to 12 hours to thicken even more.