Mexican Crema
A tangy thickened cream is the same as french creme fraiche. Use it to top dishes from mole to quesadillas. It's even good on peach cobbler, and a lot cheaper to make than buy.
Steps
In a small glass bowl , combine both ingredients.
Cover the bowl loosely , and let it stand at room temperature for 8 to 24 hours , until the cream is thickened and tart.
Stir it well , cover it tightly and refrigerate it.
Use it as needed.
Crema keeps for up to 10 days.
Ingredients
whipping cream, buttermilk