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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Cuisines of Mexico by Diana Kennedy, ISBN 0-06-012344-3
A glass bowl
½ pint heavy cream
2 tablespoons buttermilk
Put the cream and buttermilk into the jar and mix them well together.
Cover with plastic wrap and set the mixture aside in a warm place, but not too warm (a strong pilot light is too warm; the cream will taste "cooked" and a skin will form) until it is set, about 6 hours (see note below).
Put the cream into the refrigerator overnight; it will thicken and become more solid.
Some creams will sour more quickly, and some become thicker than others. The milk experts inform me that these are uncontrollable factors depending on the culture of the buttermilk, the amount of light and heat to which the cream was exposed before it was used, and even the bacteria in one's own kitchen.