Crema

Yield: 2 Cups

Ingredients:

2 c Heavy cream
1/4 c Buttermilk

Instructions:

Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week. SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena Siegel. Makes 2 1/4 cups