Anyone try a Mexican Crema recipe before?
I was using this Rick Bayless crema recipe..
I tried once before but didnt have enough tme to let it develop so flavors were under developed.
I am going to try again and going to give it more time.. this time.
Any pointers or suggestions?
One thing i noticed was that the Tang was not the same as the bottled crema...
Didnt have the same flavor... Maybe just needs some acid?
Stirring buttermilk into cream is how crème fraîche is made at home (by me, anyway). I suspect your finished product will depend very much on the cream you use and what you stir into it--he gives you a choice of buttermilk, yogurt, sour cream, or even crème fraîche--and *then* he adds lime, cumin, etc.
Not a very satisfying answer, I know, but a 2 ingredient recipe will depend a lot on the nature/quality of those 2 things. Both the cream and the culture will vary from what you'd find in Mexico, or even the next county/dairy over?
Here's a link to my first adventure with making the stuff:
Several opinions there.
re: blue room
my second attempt was much better.. i used more buttermilk and i got a tangier cream.. also gave it more time to develop.
My only issue was this.. I want it to be thicker .. i was adding chipolte to this and after folding and mixing it..it just became very runny and soupy.
I looked on the jar and saw that the bottled mexican cream has a few different gums in it to give it a thickness.
My question is.. what kind of gums are suggested for cream? and how do i apply it? Just stir it in the cream before letting it sit? do i need to warm it before?
Thank You so much!