Recipe by Chef Heidi Fink
Cilantro Crema
- Prep time 5 mins
- Ready in 5 mins
- Yield 1 cup or 250ml
Imagine heavy cream made into a luscious yogurt, and then you know exactly what crema (AKA crème fraiche) tastes like! It’s a fermented dairy product like sour cream, with a mildly tangy flavour and soft silky texture. You can ferment your own ahead of time, or you can make a “cheater” version in minutes. I like to flavor my crema with fresh cilantro and a bit of garlic – perfect for a taco topping, or as a dip for quesadillas. My kids call it “Mexican Tzatziki”
Ingredients
- FERMENTED Version
- "CHEATER" Version
- FLAVOURING FOR EITHER VERSION
Directions
- FERMENTED VERSION: To make your own fermented crema, mix together the yogurt or buttermilk with the whipping cream in a mason jar or container with a lid. Let sit at room temperature for 48 hours, until the mixture has thickened. You can speed this process up by using a yogurt maker. Transfer to the fridge until ready to use. Mixture will last at least a week.
- “CHEATER” VERSION: To make “cheater” crema, mix together the plain yogurt or sour cream with the whipping cream, stirring until smooth. Add a bit more whipping cream, if necessary, to achieve that luscious, slightly runny consistency. Transfer to fridge until ready to use.
- TO FLAVOUR EITHER VERSION: stir the minced cilantro, minced garlic, and salt into either version of the crema. Taste to adjust seasoning, Add a bit of lime juice if you like it really tangy.
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