Rick Bayless DIY Mexican-Style Crema
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- เผยแพร่เมื่อ 14 ธ.ค. 2021
- 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 de rancho; but it is more finicky to make and melts quickly when spooned on anything warm.
The second is more sour, but also more foolproof and stable when spooned onto warm flautas and such. There is a lot of variability with dairy products. The type of cows that produce the milk, how those cows are raised, what the cows are fed and whether or not it changes from season to season, the type of pasteurizing and homogenizing, the exact cultures used in fermented products and whether those cultures remain alive in the finished product-those can all affect your end result.
Which is to say, if your cultured cream doesn’t come out perfectly, simply use it in a sauce or dessert where heavy cream (not whipped cream) would be welcome. Both of these versions of crema can be covered and stored for several weeks in the refrigerator.
Get the recipe 👉 www.rickbayless.com/recipe/me...
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In my head, it's always summer at Rick's house. It doesn't matter that I'm in Chicago too. It just always seems sunny.
“I've got sunshine on a cloudy day. When it's cold outside I've got the month of May I guess you'd say. What can make me feel this way?”
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
Good for you and bless you 🙏🏻❤️
This is so sweet and makes me think of my grandma ❤
The large amount of information and high level of detail you impart on any given subject is just wonderful.
I worked in the kitchen business for about ten years or so, I enjoy cooking, I can always learn more. This gentleman inspires me, he knows his stuff and U learn from him...and I am Mexican
Made it yesterday and tried it this morning. I did crema #2.
Easy to make asper the video. Even had to use UHT whipping cream and man it came out delicious.
Didn't bother with sou ve, instata pot,etc. Hot tape water bath to heat the cream and sour cream with an instant read thermometer to 80 to 90 F, then a ball jar loosely caped on top of the refrigerator for 12 hours. Then cooled overnight in the fridge.
Easy peasy, and delicious.
Nothing off the shelf beats natural organic fresh home made! Labor of love indeed.
Raw.unpasurized. natural probiotics.
this channel is a treasure
This explains why my cheesecake leaks a bunch of liquid after baking I’ve been using buttermilk will try sour cream next time👍thanks a lot
This took me back to when I used to make my own yogurt on a regular basis. Nothing beats homemade! :)
You are, as always, a legend Chef. Thanks Jefe.
“Cremeria.” Never stop learning 👍🏻
Thank you! Making the crema in the Instant Pot or other comparable pot is much easier than I thought it would be. I can't wait to make it.
Can hardly wait to make this! Thanks!!
Thanks Rick. You are knocking it out of the park.
Oh!! Do creme tea!
Thanks Rick!!
Luv this❤️So informative💯
I am loving your content!! I learn so much from you!! Mil gracias!
Great information! Thx so much!💯👍
I can see doing this for my enchilada suiza. Yum! Thanks
Thank you for describing how and when to use each. Things like this set you apart!
Crema makes all dishes so Lucious.
👏 👍👍 Good to know why I never cared for the store Mexican crema. Thank you!
Thank you Chef! This sounds delicious 😋 I have a Instant Pot and going to give it a try. And BTW my family loves your frozen food you produce 😋
I like how this looks like a real home kitchen
Que riquesa!
Thank you
I love your Spanish, some few words but very good.
The best!!!!!😋🤌🏽
When we lived in a small city in Mexico, Mante, I couldn't find whipping cream, or cream that could be whipped, even from the local cremeria. They sold cream, but try as I might I couldn't get it to whip up. We we're trying to make ice cream. The stores sold chantilly, but that was different somehow. We'd get whipping cream from Heb in Tampico or Victoria. I could never figure out how people find creme fraiche type cream in Mexico.
Gracias, gracias, gracias for sharing this recipe. It's likely that I never again buy crema @ the Mex store unless I'm in Mexico.
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.
I never seen a crema that thick but ok. I give it a try next time because I love cream
we make this at our house with bulgaros and its delicious
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.
Cool! I will try this out this weekend. Need to track down decent cream and sour cream. (I live in Chicago, so any hints are welcome)
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.
Hi, I noticed that you said you've been making the creama for a while. May I ask what kind of heavy cream you use? I have been looking at so many brands of whipping cream and they all are ultra pasteurized. Thank you for your help.
@@carmensmith9220 Yes supermarket H/C are U/P so choose an Organic one from a local dairy not the "store brand". Check the best by date,I always grab dairy from the back not the front for the freshest product. Give it a go I think you`ll be happy with the results,let me know how it turns out. Enjoy!
Good morning Francine, thank you for your response. BTW, I found a store that carries raw milk. Will try to make homemade cheese. I will look for the organic H/C. Have a wonderful day 💕
Turning your light on in your over will keep it warm. I use it to proof my breads
use oven with light on it stay warm and how my mother does yoghurt unless your oven uses an led light instead of a ightbulb
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
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?
👍🏼
As a diy'er i will make this today 1-14-23 for chile rellenos
Ok. I now have to do this. Just ordered an Instant Pot. 😄
You won't regret it.
You can do so much with an instant pot, particularly cooking beef/pork/bone stocks. What would take five hours in the oven or on the stove can be knocked out in less than an hour, with no real loss in flavor.
Rick, a question: In your Baja Fish Tacos recipe, the crema is a mix of mayo, sour cream and milk. Is that what the El Fenix stand really uses or was that meant to be an easy substitute for real crema?
I often see on the menu/recipe things like "Cilantro Crema," "Poblano Crema," or other ingredients. When would you add the cilantro or whatever you want to mix in? Or are those a totally different thing?
Jake in Mexico we call "crema de cilantro" or "crema poblana" or "crema de whatever you want to be the flavor" to a creamy soup, like a chowder a bisque or even a veloute
This is great. But, what happens when you run low? Can you refresh it or do you start from scratch every time you run out?
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?
Looks wonderful. How long can it last in the fridge?
How long does crema keep in the refrigerator?
Hello Chef, I love creama. I want to give it a try however I am looking for non ultra pasteurized heavy cream but I'm not finding it. Can you please suggest what type to use. Thank you so much.
@Rick Bayless Is there a non-bovine option for those of us who are lactose intolerant?
So I have a question so my local market so I get the yellow or white crema? I want to know because I was convinced to get the white Mexican crema instead of the yellow one but I was so interested in the yellow one
Can I use the yogurt maker?greet information.
I've been playing with making my own sour cream, cream cheese, mascarpone etc this past year. I usually stir in a bit of salt (along with chives, garlic, etc) after culturing but before it goes into the frig. Does this kill off any further fermenting in the frig? Everything's tasted great so far, but mine aren't quite that thickness. Thanks Chef!
Instead of an intra pot, could you use a sous vide bath set at 90? Thank you so much for sharing!
If yours goes that low I would say it should definitely work, and probably more consistently than a slow cooker
Is it ok to mix with powdered goats milk instead of powdered cows milk? It what I have on hand.
could someone please tell me the recipe for mexican cheese blend. what type and how much thank you
great video rick! I have a question about a prior video from maybe a year ago. you and your daughter were preparing a dish and used a mexican commercial dried spice mix from a shaker, maybe with a green top or label? Your daughter? said she put it on everything. If you have any idea of what i am talking about, i'd like to know what it is so i can try it. take care.
Tajin?
what about mixing them together
We have been culturing our own buttermilk for years. It looks nothing like what you added the milk powder to. So, culture the cream with the buttermilk or the buttermilk culture?
Which style crema is typically mixed with lime juice and zest?
teaching me how to be Mexican one video at a time 😂
My state doesn’t allow sales from dairies. Suggestions?
With all due respect, ultra pasteurized cream cultures really well. I can only get ultra pasteurized cream in my area, and it cultures incredibly well. Bacteria just need to feed on the lactose.
this is like making yoghurt though?
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'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.
Did you try and did it work?
wow i thought this was rick from his younger days but its only 1 year old vid? this is rick from project fire and smoke right? anyways you dont mention the fat content of the cream? will it work with 10% or is it better with 35%? and will pasteurized cream still work because that is all we got in canada they don't allow unpasteurized anything , and what about using yeast instead of buttermilk or sour cream?
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’.
Chef Bayless, I know, we all know, that you eschew Tex-Mex etc foods; BUT would you consider presenting Your versions of these foods?
you are suppose to let them breath at room temp for 24 hr so do not use the cap lid instead us a coffee filter with rubber band
Honestly I don’t think there’s a dairy anywhere in Utah that I can buy cream.
Cant you just leave full cream out till it ferments lol
LMAO CADAMEUH
To complicated
Why doesn't it look like crema? It's so thick.
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.
he's probably in mexico, pretty easy to find it there.
Its easy to get in Mississippi. Im from Illinois so i know the struggle lol.
Not so much in Hawaii either.
He is making this way too complicated. Making crème fraiche is actually very easy.
You should never use a microwave, not only does it diminish flavor, but it makes your food carcinogenic.
What a waste of time, this guy gets into story time when i just need the recipe
this is just creme fraiche bro, no need to slap the word mexican on it because they use it in mexico
Unfortunately the mexican food brands in the us have become low quality
luv ya chef, but way too much info about who cares
Man u don't know how much I miss that type of milk cause in Vancouver you can come across to the Salvadoran, Guatemalan, and Honduran style ones which are extremely salty though