Crema

A few weeks ago we ate out at this super awesome Mexican joint and for the first time ever I tasted the most delicious sour cream in the world. I did some research and found out this was crema, which is made in a slightly different process than sour cream and produces a creamier, gooier, fresher-tasting result. We made an enormous batch and ate it on our tacos for days, then used the leftovers to make a kick-ass enchilada sauce. It would also be awesome in all sorts of fruity desert applications. A warning that this is essentially heavy cream, only heavier, so proceed with caution, ye who fears artery clogs.

Crema

2 c heavy cream

1/4 c buttermilk

Bring your heavy cream up to room temperature in a tupperware. Stir in the buttermilk. Let it sit, covered, overnight at 70 degrees+ - in the dead heat of summer, the counter will do; other times of year, warm up your oven slightly, then turn it off, and keep the tupperware in there sitting on a damp cloth with the door shut. In the morning give it a stir and move it to the fridge and let it thicken for a few hours before eating. I found that it continues to thicken as long as you keep it.