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    Mexican Crema


    Source of Recipe


    unknown

    List of Ingredients




    2 cups heavy cream
    1/4 cup buttermilk

    Recipe



    Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) overnight. Refrigerate for overnight. Crema may be kept in the refrigerator for as long as a week.

 

 

 

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