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Crema (pronounced CRAY ma) is to Mexico what crème fraîche is to France, and it doesn't lose a thing in the translation.This version is particularly good with spicy dishes.

• 1 cup whipping cream
• 2 tablespoons cultured buttermilk (2% or 4%) (See Note, below)

Gently stir together the whipping cream and buttermilk in a small non-reactive bowl. Loosely cover the bowl, and allow it to sit at room temperature between 8 and 24 hours until thickened and tangy. Stir well, cover and refrigerate. Crema will keep for at least one week. Makes just over 1 cup.

Crema II

A bit more pourable, this version is excellent with fresh fruit, your favorite poundcake, and fruit pies and cobblers.

• 1 cup whipping cream
• 1 cup sour cream

Gently stir together the whipping cream and sour cream in a small non-reactive bowl. Cover the bowl, and allow it to sit at room temperature for 4 to 5 hours until thickened and tangy. Stir well, cover and refrigerate. Makes 2 cups.

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Note: If you are preparing Crema I, this is not the time to try out the vinegar/milk substitution for buttermilk. If you don't have any buttermilk in the house, you're going to have to make trip to the store.

For a related article, see Incomparable Crema.