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You are here: Home / Dairy / Milk / Cream / Crema Agria

Crema Agria

This page first published: Dec 27, 2004 · Updated: Jun 23, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Crema Agria is a fresh, pasteurized cream which has bacteria added back into it to ferment until it is thickened and slightly stiff.

Its tang adds a tart flavour to dishes.

Crema Agria can used as a food garnish or as an ingredient in dishes, particularly sauces. It can also be used in dips, soups, casseroles, sauces, candies, and desserts.

Cooking Tips

To make a version of Crema Agria, mix half part whipping cream (unwhipped), half part sour cream. Mix, let stand covered on counter. In the summer, or if your house is warm, let stand 3 to 4 hours. In the winter, or if your house is cool, set it out in the morning if you want it that evening, or overnight if you want it for lunch.

Substitutes

Sour Cream (but be careful when cooking it, because it will curdle);

  • Greek Yoghurt;
  • per 200 g of Crema Agria called for, 200 g of Double Cream with two teaspoons of lemon juice;
  • Cream cheese.

    Language Notes

    “Crema” means “cream”; “agria” means “sour”.

Tagged With: Mexican Food

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