Culinary Institute of America

Mexican Cream

Preparation info
  • Yield:

    1 pint

    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 1 pint/480 mL heavy cream
  • 1 tbsp/15

Method

  1. Combine the cream, buttermilk, and sour cream and heat gently to 80°F/27°C.
  2. Allow to ferment at room temperature for 1 day.
  3. Cool and refrigerate until ready to use.