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Mexican Cream

Mexican.Chef's picture
Ingredients
  Whipping cream 250 Milliliter (1 cup)
  Cultured butter milk 30 Milliliter (2 Tablespoon)
Directions

1. Heat cream in small saucepan over medium-low heat just until barely warm to the touch (90 to 100°F or 32 to 38°C); transfer to clean bowl or jar.
2. Stir buttermilk into cream. Let stand at warm room temperature, covered with plastic wrap, until cream begins to thicken, 8 to 16 hours.
3. Stir cream until smooth. Refrigerate, covered, at least 1 day to allow tart flavor to develop. Mexican Cream can be stored in refrigerator up to 2 weeks.

Recipe Summary

Cuisine: 
Mexican
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Milk Product

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