Recipe by: The Cuisines of Mexico by Diana Kennedy
ISBN 0-06-012344-3 Many recipes from central Mexico
call for cream. it should be slightly sour, liek the
creme fraiche of France. I suggest that you make your
own, which is far more satisfactory that using the
commercial brands.
Put the cream and buttermilk into a glass jar and mix
them well together.
Cover with plastic wrap and set the mixture aside in a
warm place, but not too warm (a strong pilot light is
too warm; the cream will taste "cooked" and a skin
will form) until it is set, about 6 hours. Put the
crem into the refrigerator overnight; it will thicken
and become more solid.
Some creams will sour more quickly, and some become
thicker than others. The milk experts inform me that
these are uncontrollable factors depending on the
culture of the buttermilk, the amount of light and
heat to which the cream was exposed before it was
used, and even the bateria in one's own kitchen.
For Thin Sour Cream you can substitute light for heavy
cream.
