Mexican Crema

1. 1

   In a small glass bowl, combine both ingredients.

2. 2

   Cover the bowl loosely, and let it stand at room temperature for 8 to 24 hours, until the cream is thickened and tart.

3. 3

   Stir it well, cover it tightly and refrigerate it.

4. 4

   Use it as needed.

5. 5

   Crema keeps for up to 10 days.

No additional tips available.