Saturday, October 2, 2010

CREMA > Mexican Sourcream, Muy Bueno

Mexican and Tex -Mex Foods are a real favorite of mine. To really appreciate these foods using the the best and most authentic ingredients available is key. However depending where you live some ingredients may be difficult to obtain or a little pricey. One of those ingredients that should never be substituted is Crema. This thin buttery silky smooth sour cream is very different than the stuff in the plastic tub that says "sour cream". If you have ever tried Crema you know. If you "do the dollop"  from the plastic tub on your tacos, you owe it to yourself try this amazing original condiment. It so easy to make and you won't be paying the $ 4.00 for 12 oz  again.
Perep time: 10 min                                    Cook time: 8 hrs.

Tools: Sterilized Jar, 1 quart sauce pan, measuring cup, Warm place.

1 pint heavy Whipping cream
1/4 cup butter milk


Pour the cream into sauce pan and warm the cream to about 100 deg. F
Transfer the cream to the sterilized jar add the butter milk ad loosely apply the lid. Place the jar into a warm 80- 90 deg F area for 8 hours. I put mine in the oven with the light on.
Refrigerate after 8 hrs. Will keep in the refrigerator 2 weeks.
Great on tacos, enchiladas, re-fried beans, in chili, any where you enjoy sour cream.

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