Crema

Crema (Crème Fraîche)


2 cups heavy cream (preferably not ultrapasteurized)
3 tbs. cultured buttermilk or plain yogurt (with active cultures)


Combine the cream and yogurt and let it stand, loosely covered, at room temperature for 12 hours. The cream will thicken and become acidic. Cover it and refrigerate it until you are ready to use it.

The crema will thicken further and will easily keep for up to two weeks in the refrigerator. Unlike sour cream, crema can be boiled, and unlike sour cream, crema softens and melts when used in baking.