Crema Recipe
Recipe Ingredients
2 cup heavy cream
1/4 cup buttermilk
Recipe Preparation
Whisk the cream and buttermilk together. Cover and set in a warm
place (a gas oven with just the heat from the pilot light is fine)
for 8 hours.
Crema may be kept in the refrigerator as long as a week.
SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with
Helena Siegel. Makes 2 1/4 cups
Servings: 2
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