What Is Media Crema In English Recipes

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CREMA



Crema image

Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it's very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet. It's marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes. Once you start using it, you will use it all the time.

Provided by Sam Sifton

Categories     sauces and gravies

Time 2h5m

Number Of Ingredients 4

1 cup sour cream
1 cup heavy cream
1 teaspoon kosher salt
1 tablespoon freshly squeezed lime juice

Steps:

  • Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again. Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely. Use right away, or transfer to a jar and store in the refrigerator until ready to use.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 187 milligrams, Sugar 2 grams

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  • Condensed Milk. The first and the best substitute for media crema is condensed milk. As described above, the media crema is sweet and rich, so does the condensed milk.
  • Evaporated Milk. If the table cream (media crema) contains about 18-30 percent milk fat, this percentage for evaporated milk is just 6.5. That being said, the fattiness of the evaporated milk, compared to the crema, is significantly less.
  • Clotted Cream. Compared to the evaporated milk, clotted cream is literally the opposite in terms of sweetness. Made up with 55 to 60 percent of milk fat, this cream is incredibly sweet and creamy.
  • Heavy Cream. The heavy cream, or heavy whipping cream, is the sweetener used to make creams, cakes, or recipes that demand high levels of sugariness and creaminess.
  • Creme Fraiche. You may not know about this creme fraiche since it is not as famous as other selections on this list, but in fact, it is a quite popular sweetener in France.
  • Double Cream. With the name “Double cream,” you may have an idea of its taste, right? Just take the richness, creaminess, sugariness of the cream and double it up; you will get the overall flavor of the double cream.

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