Crema Mexicana

👥 12 servings
🗣️ English (detected)
category: Dressings & Dips
counters: Panadería, Taquería, The Bowl Shop
aka: crema, mexican crema, mexican sour cream, crema agria, table cream
pairs-with: birria-de-res, refried-beans
slack: unforgiving — the culture dies above 110°F, and cream warmed past it sits out for twenty-four hours and never thickens
step: chill 4 hr
#cream #cultured #mexican #condiment #make-ahead

From: John Chen's Tabular Recipes

🥘 Ingredients

  • heavy cream 2 cup
  • whole milk ½ cup
  • cultured buttermilk ½ cup
  • lime juice 1 Tbs
  • lime zest ½ tsp
  • fine sea salt ½ tsp

🍳 Cookware

  • saucepan
  1. 1
    Warm heavy cream and whole milk in a saucepan to 85°F (29°C), which is barely warm to a finger.
  2. 2
    Whisk cultured buttermilk into @&( timer , cover the pan with a cloth, and leave it on the counter to culture 24 hr , until it coats a spoon and smells faintly sour.
  3. 3
    Stir lime juice , lime zest and fine sea salt into @&( timer .
  4. 4
    Refrigerate @&( timer 4 hr to set; it thickens as it cools and keeps 2 weeks.

Actions

📥 Download .cook File 🔗 View Original
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