Recipe from Cooking with Too Hot Tamales,
by Mary Sue Milliken and Susan Feniger (William Morrow, 1997)
Makes 2 cups
- 2 cups heavy cream
- 1/4 cup buttermilk
Whisk the cream and the buttermilk together in a bowl.
Cover and set in a warm place (a gas oven with just the heat
from the pilot light is fine) for 8 hours.
Crema may be kept in the refrigerator for as long as a week.
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