*  Exported from  MasterCook  *
 
                              THICK SOUR CREAM
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Condiments                       Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   pt           Heavy cream
    2       tb           Buttermilk
 
   Recipe by: The Cuisines of Mexico by Diana Kennedy
   ISBN 0-06-012344-3 Many recipes from central Mexico
   call for cream. it should be slightly sour, liek the
   creme fraiche of France. I suggest that you make your
   own, which is far more satisfactory that using the
   commercial brands.
   
   Put the cream and buttermilk into a glass jar and mix
   them well together.
   
   Cover with plastic wrap and set the mixture aside in a
   warm place, but not too warm (a strong pilot light is
   too warm; the cream will taste “cooked” and a skin
   will form) until it is set, about 6 hours. Put the
   crem into the refrigerator overnight; it will thicken
   and become more solid.
   
   Some creams will sour more quickly, and some become
   thicker than others. The milk experts inform me that
   these are uncontrollable factors depending on the
   culture of the buttermilk, the amount of light and
   heat to which the cream was exposed before it was
   used, and even the bateria in one’s own kitchen.
   
   For Thin Sour Cream you can substitute light for heavy
   cream.
  
 
 
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