Although sour cream is a common substitute, in Mexican culinary vernacular true crema is much closer to creme fraiche.

It is lightly cultured and tangy, often with pourable consistency. Because cream is a fermented product, it relies on the live

cultures present in buttermilk or yogurt to encourage bacterial growth, you can safely store it in the refrigerator for a few

weeks. 

Crema can be used to thicken or enrich a dish, but it is broadly thought of as a condiment. If you are using it to garnish a 

taco, let it come to room temperature so that the crema can be drizzled on the taco.

MAKES ABOUT 2 CUPS

2 cups heavy cream

1/4 cultured buttermilk

Set a small 1-quart sauce pan over medium heat and add the cream. Cook the cream until it is just warm to the touch, about 2 

minutes. Remove from the heat and pour into container with a tight fitting lid. Stir the buttermilk and cover. 

Let the cream ferment at room temperature for 48 hours. The crema will be slightly thickened with a pleasant, gently soured

aroma. Store the crema in the refrigerator until ready to use.

By: Alex Stupak and Jordana Rothman