Mexicana Crema (Sour Cream) - cooking recipe

Ingredients

1 c. heavy cream
1/2 c. sour cream
juice of 1 squeezed lime
1/2 tsp. Cilantro spice

Preparation

Whisk heavy cream with sour cream in a small saucepan.
Heat to 90\u00b0 over low heat.
(Do not allow mixture to become hotter or the culture will be inhibited and the cream will not thicken.) Pour into a warm sterilized glass jar; cover lightly.
Store in a dark place 8-12 hours or until cream ripens and becomes thick. Refrigerate 24 hours.
Cream will continue to thicken.
This is a luxurious, thick, rich cream which resists curdling.
Use for special Mexican dishes in place of regular sour cream.
Yields: 1-1/2 cup.