Ingredients
1 cup Heavy Cream
1 Heaping Tbsp Sour Cream
1 Tbsp Buttermilk
Directions
1. Heat the heavy cream for 40 seconds in a microwave safe container. While the heavy cream is heating up, add the sour cream and buttermilk to a mixing bowl.
2. Add the heavy cream to the bowl and stir the mixture until it is smooth. The mixture will seem loose, but it will thicken as it sets.
3. Cover the bowl loosely with plastic wrap and let the Mexican crema sit at room temperature for 4 – 6 hours.
4. Allow the crema to breathe, but keep the mixture covered so that it is not contaminated by anything that may be floating in the air (hair, dust, flies etc). Do not let the temperature of the crema rise above 100°.