Saturday, January 2, 2016

Homemade Mexican Crema (3 recipes)

YIELDMakes 2 cups


1 cup sour cream
1 cup heavy cream
1 teaspoon salt

Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.
Serve or Store

Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.

When purchasing sour cream, pay attention to the expiration date. The crema can be made and stored in an airtight container in the refrigerator for as long as the sour cream would last.
Bring the crema to room temperature before serving.

Recipe courtesy of Alton Brown

Total Time:
24 hr 11 min
10 min
24 hr
1 min
Yield:approximately 1 cup

1 cup heavy cream
1 tablespoon buttermilk
1 chipotle chile in adobo sauce
1/4 teaspoon kosher salt

Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.

Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.

Recipe courtesy of Alton Brown, 2010
© 2016 Television Food Network, G.P. All Rights Reserved.

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Homemade Crema (Mexican Sour Cream)

Homemade Crema (Mexican Sour Cream) Recipe

Yields about 1 cup.
  • by from Fine Cooking 
    Issue 84
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 soupstacospotatoes, or anything else that needs a little tang. Start with pasteurized cream if you can find it—it makes a richer, thicker crema than ultrapasteurized cream does.
more about:
  • 1 cup heavy cream (pasteurized or ultrapasteurized)
  • 1 Tbs. buttermilk (with active cultures)
In a small saucepan, warm the cream over medium-low heat to about 95ºF, just enough to take off the chill. If it goes over 100ºF, 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.
Make Ahead Tips
Crema will keep for about 2 weeks in the refrigerator, continuing to thicken as it ages.

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