Mexican Sweet Crema Recipe

Mexican Crema Recipe – A Couple Cooks

WebNov 21, 2018 · Instructions. In a sealable container, stir together the cream and yogurt. Cover and let sit at room temperature for 36 to 48 hours, …

Rating: 5/5(3)
1. In a sealable container, stir together the cream and yogurt. Cover and let sit at room temperature for 36 to 48 hours, until it becomes very thick*. (The mixture won’t spoil on the counter, since the acid in the mix prevents bacteria associated with dairy products.)
2. Mix in the lime juice and salt. Taste and adjust lime as necessary. Mexican crema keeps in refrigerator for up 2 weeks, and will continue to thicken while refrigerated.

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Mexican Crema Isabel Eats

WebJan 22, 2020 · Add heavy cream and buttermilk to a small bowl or glass jar. Stir together to combine. Cover tightly with plastic wrap or a lid and let sit …

Rating: 4.6/5(56)
1. Add heavy cream and buttermilk to a small bowl or glass jar. Stir together to combine.
2. Cover tightly with plastic wrap or a lid and let sit in a warm spot for 12 to 24 hours*.
3. Add lime juice, salt and mix until well combined.
4. Serve immediately or cover and store in the fridge for up to 2 weeks.

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Fresas con Crema (Mexican Strawberries and Cream)

WebFeb 3, 2020 · Remove and discard the stems from the strawberries. Slice the fruit into thin slices and transfer to a medium bowl. In a large mixing …

1. Remove and discard the stems from the strawberries. Slice the fruit into thin slices and transfer to a medium bowl.
2. In a large mixing bowl, add sour cream, sweetened condensed milk, evaporated milk and vanilla extract. Whisk together to combine.
3. Scoop 1/2 cup sliced strawberries into 6 bowls or cups. Then top each cup with 1/2 cup sweet cream mixture.
4. Serve immediately with a spoon or store in the fridge for up to 5 days.

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