Mexicana Crema (Sour Cream)

1. 1

   Whisk heavy cream with sour cream in a small saucepan.

2. 2

   Heat to 90u00b0 over low heat.

3. 3

   (Do not allow mixture to become hotter or the culture will be inhibited and the cream will not thicken.) Pour into a warm sterilized glass jar; cover lightly.

4. 4

   Store in a dark place 8-12 hours or until cream ripens and becomes thick. Refrigerate 24 hours.

5. 5

   Cream will continue to thicken.

6. 6

   This is a luxurious, thick, rich cream which resists curdling.

7. 7

   Use for special Mexican dishes in place of regular sour cream.

8. 8

   Yields: 1-1/2 cup.

* Per serving · 4 servings · Values may vary.

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