Mean Chef'S Mexican Crema - cooking recipe

Ingredients

2 cups heavy cream
1/4 cup buttermilk

Preparation

Whisk the cream and the buttermilk together in a bowl.
Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) overnight.
Refrigerate for overnight.
Crema may be kept in the refrigerator for as long as a week.