Thu, Jul-30-15, 15:47
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Senior Member
Posts: 1,448
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Plan: HFLC
Stats: 197/168/157
BF:
Progress: 73%
Location: Iowa
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crema fresca
My experience is that yogurt anywhere outside the US is much better tasting and quality.
I make my own crema fresca (that is what I call it) regularly. Easy: use a pint mason jar. Start by heating the jar up by putting hot tap water in it. Remove the wate. Add whipping cream to about 3/4th full. Pour in a little buttermilk. Put the lid on and leave it on the kitchen counter for about a day and a half.
Then store it in the fridge. You can find recipes on line that are more specific on amounts, some ask for scalding the milk but I have found just warming the jar up before hand and leaving it. I use it as I would yogurt. Yummy
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