Comments on: Mexican Crema https://keviniscooking.com/mexican-crema/ Life's Too Short To Be Bland! Sun, 25 Jun 2023 18:01:27 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: Djea3 https://keviniscooking.com/mexican-crema/comment-page-1/#comment-171609 Sun, 25 Jun 2023 18:01:27 +0000 https://keviniscooking.com/?p=81302#comment-171609 4 stars
If you want a thicker cream, heat the cream/milk to 190-195F and or hold at that temp for 10-20 minutes, DO NOT simmer/boil the cream or milk, you want it just below the bubbling point. Cool to 105F and add the buttermilk (culture) and hold at 105F. The heating will denature the proteins and thicken the resultant ferment, the longer held up to about 20-30 minutes, the thicker the result.

For those with dietary issues, using milk and heating as described will give a lower fat, lower calorie result with very similar smooth thickness and flavor depending upon time at temperature. If you do not have buttermilk, use your favorite yoghurt as culture. The longer the ferment, the more sour the result (due to the action of aceterbacteria). Under 4 hours milk-sweet, over 8 hours sour notes, over 24 hours solidly sour background taste.

]]> By: Pegasus https://keviniscooking.com/mexican-crema/comment-page-1/#comment-169699 Mon, 01 May 2023 00:50:33 +0000 https://keviniscooking.com/?p=81302#comment-169699 In reply to Kevin.

What is he trying to say?

]]> By: Kevin https://keviniscooking.com/mexican-crema/comment-page-1/#comment-169409 Sat, 08 Apr 2023 00:10:06 +0000 https://keviniscooking.com/?p=81302#comment-169409 In reply to Nikki M.

So sorry for the late reply as I have been away on a much needed vacation outside the USA. Needless to say, about your comment…Thanks so much Nikki. Appreciate you coming back to let me know!

]]> By: Nikki M https://keviniscooking.com/mexican-crema/comment-page-1/#comment-169340 Wed, 05 Apr 2023 12:12:07 +0000 https://keviniscooking.com/?p=81302#comment-169340 ]]> 5 stars
Was looking for a way to make this after not being able to find it in my local stores for a while. It was so easy! I did what that one commenter said and used the microwave and did everything else exactly as you said. Came out so perfect I almost cried LOL. 💕

]]> By: Kevin https://keviniscooking.com/mexican-crema/comment-page-1/#comment-165088 Tue, 10 May 2022 16:26:47 +0000 https://keviniscooking.com/?p=81302#comment-165088 In reply to Beekeeper.

Thanks so much for coming back to let me know! 🙂

]]> By: Beekeeper https://keviniscooking.com/mexican-crema/comment-page-1/#comment-165075 Fri, 06 May 2022 18:49:24 +0000 https://keviniscooking.com/?p=81302#comment-165075 5 stars
This is sooooo good. It is really easy to heat the cream to room temp in the microwave. It takes about 30 seconds.

]]> By: Kevin https://keviniscooking.com/mexican-crema/comment-page-1/#comment-164699 Sat, 05 Mar 2022 00:42:05 +0000 https://keviniscooking.com/?p=81302#comment-164699 In reply to foodie.

Thanks for the info!

]]> By: foodie https://keviniscooking.com/mexican-crema/comment-page-1/#comment-164690 Wed, 02 Mar 2022 16:38:28 +0000 https://keviniscooking.com/?p=81302#comment-164690 5 stars
You know, Kevin, that your recipe, as written, does include adding a bacterial culture to your dairy. It’s coming from the buttermilk. Modern buttermilk, which accounts for almost all the buttermilk on the market, is made with bacterial cultures.

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