Crema is a zingier cousin of American sour cream. Coming to us from cuisines south of the border, it pairs well with rich, smoky and spicy flavors. A versatile addition to any meal, it shines brightly as a cooling garnish and lends a tangy backbone to simple sauces. Heck, why not just use it as a dip for fresh, raw asparagus!
2 cups cream
1/4 cup buttermilk
Zest and juice of 1 lemon
Dash sea salt
Twist freshly ground white pepper
Heat cream to about 90 degrees, then remove from heat and stir in buttermilk. Cover and allow it to sit at room temperature for 12 to 24 hours, until thickened. Whisk in the lemon juice and zest, season with salt and pepper, and refrigerate.
Whether you want to learn how to grow and raise your own food, build your own root cellar, or create a green dream home, come out and learn everything you need to know — and then some!LEARN MORE
At MOTHER EARTH NEWS, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).
You may also use the Bill Me option and pay $17.95 for 6 issues.