- 1 cup whipping cream (preferably not ultra-pasteurized)
- 2 tablespoons buttermilk
- In a small, nonreactive bowl, combine both ingredients. Cover the bowl loosely, and let it stand at room temperature for 8 to 24 hours, until the cream is thickened and tart. Stir the crema well, cover it, and refrigerate it. Use it as needed. Crema keeps for up to 10 days.