Mexican Crema

By lorik

Ingredients

• From America's Test Kitchen

Preparation

Step 1

Stir together 1 cup of pasteurized cream (avoid ultrapasteurized) and 2 tablespoons of buttermilk in a container. Cover the mixture and place it in a warm location (75 to 80 degrees is ideal) until the crème fraîche is thickened but still pourable, 12 to 24 hours. Dissolve ⅛ teaspoon of salt in 2 teaspoons of lime juice and add it to the finished crema. You can refrigerate the crema for up to two months.