Lately I've had some requests for information about how to make and use Mexican Crema. As crema becomes more and more available in supermarkets, people wonder how they can use it. In our supermarkets in this area 2-3 brands are available but recently I investigated to see how each was different and was surprised to find all had some unusual ingredients like Guar Gum and Xanthan Gum and Low Fat Dried Milk. These are definately not the basic crema which is made of pure cream and some kind of induced bacteria found in buttermilk or thickened by acid like lime juice. Here is my recipe:
CREMA
Crema is the Mexican version of Creme Fraiche in France and Clotted Cream in England. It is not readily available in the U.S. because of our dairy processing laws regarding the use of raw milk. Some stores where there is a large Mexican population carry a U.S. version made by companies in Chicago and Los Angeles. These U.S. versions are expensive ($2.99 for a half pint vs. $ .60 for a quarter liter in Mexico (l996) and are not especially authentic and no better than home- made. Here are too recipes for home-made crema:
Crema Espesa (espesa from the Spanish word for to thicken): not sharply sour but thick and creamy and used mainly for desserts like Crema de Tuna (see p. 114). More like thick, thick cream than sour cream.
1 C. Whipping Cream 1 to 2 TBS. Buttermilk
Heat cream to 90 degrees, stir in the buttermilk mixing well to disperse the buttermilk evenly. Place in a glass jar, cover with cheese cloth and set on kitchen counter overnight. In the morning cream should be very thick -- if not, allow to set another 2 to 4 hours. Stir well and refrigerate for 2 hours. Delicious!!!
Crema Agria: Agria means sour in Spanish. This is similar to our sour cream only much creamier. Process the same as crema espesa only use the following ingredients:
1 C. Whipping Cream 1 to 2 TBS. Key Lime Juice, fresh
Note: Following is my substitute when I can’t wait overnight:
Mix equal parts of U.S. sour cream (without gelatin) with light cream or half & half and mix until very smooth. If too thin, whip a little sour cream and mix into crema.
8 comments:
Hey, Bill. As someone who recently discovered the world of food blogs and who also is mad about Mexican food, I love your blog. I cook Mex dishes every so often up here in Toronto, Canada where we can get most of the ingredients, but sadly not fresh masa, authentic Mexican cheeses, fresh epazote etc. I have made some of the recipes on your site. There don't seem to be a lot of Mexican food blogs out there or maybe I just haven't found them. Thanks, Mark in Toronto.
Mark in Toronto, I'm glad you like my blog. I live only a few miles from Mexico but most ingredients are available to me here in my grocery stores. Most sites where that offer ingredients are so expensive you can buy the meal for what it cost you. If you need to experiment and can't get the ingredients email me and I'll get you a price and won't make a profit - just what it cost me. Epazote is not available here but probably grows wild in Toronto if you knew what to look for :-) It is available in Houston, tho.
Hi, Bill. I have heard Mexican cookbook writer/chefs like Rick Bayless and Zarela Martinez talk about how Epazote is a common roadside weed all over North America called stinkweed, I think? I'll have to get someone who knows what it looks like to come out into a field and try to harvest some. We can get almost any fresh or dried chile and dried epazote up here in Toronto, but I will keep your mail order offer in mind. Thanks, Mark in Toronto
Mark in Toronto -- Fresh masa is desirable, of course, but the mixes of today for corn masa are very good (better than the Mexican cheeses available in the US) and fairly available. My favorite is Maseca but there are other brands. Follow the instructions on the package closely and you will be pleased. Fresh masa is difficult to find in my town, too. Mine is delivered from Edinburg, TX every Wed.
Hey Mark, I live in Toronto Canada and I have enjoyed fresh Epazote for quite a few years. I love gardening, and I recently discovered food blogs and discovered how much people enjoy Mexican food and to think that I have been growing all kinds of "weird" Mexican delicacies such as Epazote, tomatillos, papalo and much more. I have a lot of fresh Epazote all year round if anyone is interested let me know and I'll hook you up with some. Regards,
Lillyferreira@hotmail.com
Hello Bill, in January my family and friends explored Mexico for the first time and fell in love with the food. We are revisiting those memories today with a Cinco de Mayo meal. I tried to making your Crema Agria but it hasn't gelled, even after 24 hours on the counter. I heated the cream to 90 degrees Farenheit and used 1 TBSP of lime juice for this first effort. Any suggestions on how to thicken the crema? Thanks so much for your postings, recipes and help! Karen from Vancouver,BC
Lily in Toronto. I used heavy cream and DO NOT "cook" it. I allow the heavy cream to come to room temp then add lime juice for Crema Agria or buttermilk for Crema Espesa. I mix it thoroughly in a container and place a cover like a dish towel over it and let it sit overnight on the counter at room tems (70 degrees). The next morning it should be very thick. Stir it vigorously and refrigerate.
Hi Lily, I also used heavy cream so I'm not sure why it hasn't thickened. Any idea what I can do now to thicken it up for later today? Karen in Vancouver
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