Homemade thickened cream
In Mexico, the cream comes rich, thick, and slightly tangy. Unlike the sour
cream often substituted in Mexican dishes, it's earthy - almost grassy
- in taste. This recipe will create something similar to the right
thickness and mildly tart flavor, without losing any sweetness |
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Recipe Categories : | Mexican
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Makes : about 2 cups
Ingredients :
- 1½ cups heavy cream
- 2 tspn buttermilk
Preparation and Cooking Instructions :
- stir the cream and buttermilk together in a glass or heavy plastic
container. Cover and set aside at room temperature until well thickened,
12 - 36 hours, depending on the temperature and degree of pasteurization
of the cream. Use immediately or store, refrigerated for up to 10 days.
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