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Mexican Crema

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.604
Energy (kCal)350.4
Carbohydrates (g)3.552
Total fats (g)37.092
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small glass bowl, combine both ingredients. | 2. Cover the bowl loosely, and let it stand at room temperature for 8 to 24 hours, until the cream is thickened and tart. | 3. Stir it well, cover it tightly and refrigerate it. | 4. Use it as needed. | 5. Crema keeps for up to 10 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    whipping cream 1 cup ultra-pasteurized 350.4 3.552 2.6039999999999996 37.092
    buttermilk 2 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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