Serves: 5
Total Calories: 163
Put the yogurt or buttermilk into a glass jar. Add the cream gradually, stirring, to make a smooth mixture. Cover with the lid, but do not tighten. Let stand at room temperature overnight. Remove the lid, stir gently, replace and tighten the lid, and refrigerate about 4 hours to finish thickening. Crema keeps about 10 days in the refrigerator.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mexican Sour Cream recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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