Mexican sour cream
is a delicious baked potato topping.
Sour cream and Mexican food go hand-in-hand. Tart and thick, sour cream imbues many popular Mexican dishes such as fajitas, tostadas, tamales and burritos with additional dimensions of flavor and texture. Common sour cream, like that found in American grocery stores, will suffice, however, Mexican sour cream (crema agria) is richer and creamier. Use homemade Mexican sour cream for Mexican dishes as well as for soup, baked potatoes, desserts, pasta sauces, and dips.
Instructions
1. Measure out 1 part cultured buttermilk and 8 parts cream.
2. Place the cream in a double boiler, or in a pot set inside a slightly larger pot filled partway with water. Place a cooking thermometer in the cream and heat until it reaches 180 degrees Fahrenheit.
3. Set the pot in an ice bath to cool the cream.
4. Add the buttermilk once the cream has reached room temperature.
5. Put a lid on the cream and buttermilk and leave it to thicken and sour at room temperature for one to two days.
6. Remove the lid and stir. Store the Mexican sour cream in the refrigerator and use it within three weeks.
Tags: Mexican sour, Mexican sour cream, sour cream, sour cream, cream buttermilk
