Rick Bayless DIY Mexican-Style Crema
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I’m going to offer you two versions of making your own Mexican-style crema. The first is really luscious, nutty and most like crema …
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this channel is a treasure
Can I use the yogurt maker?greet information.
Chef Baylee’s, thank you for the video. I’ve been wanting to try making my on crema for awhile. If the buttermilk version tends to separate when added to warm/ hot food, when would you use it? Would this be version to have as a side crema to dip pieces of torn bolillo bread or as a side dip?
Can hardly wait to make this! Thanks!!
we make this at our house with bulgaros and its delicious
could someone please tell me the recipe for mexican cheese blend. what type and how much thank you
👏 👍👍 Good to know why I never cared for the store Mexican crema. Thank you!
Cream that's not ultra pasteurized is sooo hard to find. I'm always trying to find it to make clotted cream. Even the organic stuff by me is U.P.
I can see doing this for my enchilada suiza. Yum! Thanks
Thank you
Que riquesa!
Another great DIY video.
Never had it, but looking forward to making some now!!!
I make crème fraiche the same way with buttermilk. You mentioned at the start of the video that you could compare closely crema to crème fraiche, did one evolve from the other? Thanks for the excellent videos and restaurants, been to a couple over the years
Is it ok to mix with powdered goats milk instead of powdered cows milk? It what I have on hand.
Iv`e been making the buttermilk version for years. 1 Tbs b/m to 1 cup H cream,stir and let rest on the counter 12 hours,stir again then refrigerate. Just be sure to use fresh b/m b/c if it`s old the cultures will have died,works like a charm.Sooo good in mashed potatoes. Gonna have to try the s/c version,thank you Chef.
Unfortunately the mexican food brands in the us have become low quality
I've swapped Greek yogurt for sour cream when I didn't have sour cream in other foods, like cheese cake. Can the yogurt be used instead of sour cream? Just curious should I get a sudden urge to make some but don't have the buttermilk or sour cream but I've the yogurt.
You are, as always, a legend Chef. Thanks Jefe.
Can you use some of what you have made as the culture for your next batch of crema? Thank you for showing us these recipes.
what about mixing them together
You are a godsend- Personally you are my Julia Child of Mexican food. I married an only child of a Mexican descendant. He only had his memories of his grandmother's cooking. He always talked about the dishes she made and wished he had the recipes. Sadly no one in the family had learned the recipes. I searched for a long time, knowing somewhere the general basics of Mexican cooking existed. It took me a long time to find you, but you are my Julia Child of Mexican cuisine. Many years ago when I saw a cooking show of yours I knew I had found the very foundation or basics of Mexican cuisine. No fancy frills, no nonsense, just the basic foundations every Grandma/Mom would employ in a kitchen. Screw 100 different spices and exotic ingredients, I was looking for the basics of a sauce, onion, garlic and chili. I have successfully recreated many of his grandma's dishes (least his surviving family and my husband have endorsed my version, they might be too kind, but the food disappears). All thanks to your instruction/recipes. All the best and Thank You for allowing an entire family to remember Grandma
Thanks a lot for the info. I really enjoy your videos and always try them. 🍉 My grand pa thought me how to make it but I really don`t think it was the right way or consistency.
So that's what the Yogurt setting is for 😉 I have been doing the old oven with the light bulb on trick
So, Mexican crema is just creme fraiche? I’ve been making creme fraiche using the buttermilk recipe for years, although mine is is fermented at less than 90degF and is quite a bit thinner than Chef Bayless’.
The large amount of information and high level of detail you impart on any given subject is just wonderful.
Instead of an intra pot, could you use a sous vide bath set at 90? Thank you so much for sharing!
Query: I have made both versions and they Re simple and fantastic, but what about using half sour cream and half buttermilk ? I wonder if anyone has tried that?
luv ya chef, but way too much info about who cares
I love your Spanish, some few words but very good.
Thanks Rick. You are knocking it out of the park.
Local dairy? Every freaking recipe… I'm sure in 1955, local dairy creme is available at every corner drugstore, but in 2021 it's a little hard to come by.