From Erik's Kitchen: Crema

I enjoy cooking, but it's hard for me to really classify it in my head.  Baking is a science, I know that.  Measurements have to be precise to get things to come out perfect, if at all.  Cooking, though?  People have different tastes, so not everybody would want the same flavors.  We have scientific classifications of flavors, so we know how people taste things, but again, preference overrides precise balancing of flavor.  It's not really simply an "art" since we know there are basic rules that need to be followed, such as meat temperatures, heat application, and food safety.

Now, for this edition of From Erik's Kitchen, we're looking at an accessory ingredient that many people probably won't want to use because they'll think it's disgusting.  And they're right.

Crema is, for all intents and purposes, dairy that's been sitting out all day and allowed to curdle.  But don't worry, you won't get sick (probably, I don't know what your kitchens are like or how clean they are.) because we're going to take some safety steps,

Put one cup of heavy cream in a glass jar and microwave until it reaches 100 degrees.  Your cooking times may vary, and it's okay to be slightly over.  It shouldn't take more than two minutes, tops.  Add one tablespoon of buttermilk, seal the jar, and shake it up.  Stash the jar somewhere warm for 24 hours.

When you look at it again, it will look like...well, like curdled milk, or really runny yogurt.  That's good.

Add one chipotle chile and a quarter teaspoon of salt (I only use kosher salt these days), and find a way to blend it, perhaps with an immersion blender, perhaps by dumping it into a blender, mixing, and then pouring it back in.  Once it looks smooth, you have crema.

So, what do you do with it?  Well, it's tangy and spicy, with a bit of a kick, so use it where such a sauce would be helpful.  I pour it on fish tacos, but  you could use it anywhere you'd normally add sour cream.  Store in the refrigerator.  It's tasty stuff.