Quickie Crema Mexicana - cooking recipe

Ingredients

1 pint sour cream
3/4 cup half-and-half
1/2 cup filtered water
1/2 teaspoon salt

Preparation

Whip all ingredients together in a large bowl with an electric mixer. Store in an airtight container in the fridge for up to 6 days.
NOTE: the water prevents the mixture into thickening back into the consistency of sour cream.