Fresh Crema
In our house, we go through a lot of ingredients. But we also find there are certain staples we cannot be without. One of these, is sour cream, it can help reduce the heat of some dishes, leaving the flavor behind. You use it to make stroganoff, you use it for nacho dishes, tacos, baked potato, etc. And while you can get it at a reasonable price in most grocery stores: You can make it cheaper and more flavorful at home. And I thought that making this would actually be difficult, and I was so very wrong. There have been some trials and errors making this. The first couple of times I tried, it ended up being too thin. It was more like the Crema they put on your food at Chipotle, which is good and has its place: it is not too useful in every recipe. The way to fix this was simply to let it culture longer. I have found that for my idea of perfect sour cream or Crema: you should let this sit for about 36 hours. Crema (Homemade sour cream) Ingredients : 8 oz Heavy Cream 2-3 TBSP Butt
