A bowl of Mexican crema
If you can't obtain authentic Mexican crema, don't fret as you can make it at home. If you can't be bothered doing that, I suppose you can always substitute it with regular sour cream, but don't be upset if I decline your next dinner invitation.
Makes 1 cup crema
  • 1
    cup heavy whipping cream
  • 2
    tsp buttermilk
Mix the heavy whipping cream and buttermilk. The cream should be at room temperature. Let it culture for one day in a warm place until thickened. Presto! Your cream has now soured and you have Mexican crema. Refrigerate and use within two weeks.

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