Crema Salvadoreña is a traditional Salvadorean (from El Salvador) recipe for a classic cultured cream that's used as a base for cakes as well as sweet and savoury sauces. The full recipe is presented here and I hope you enjoy this classic Salvadorean version of: Crema Salvadoreña.
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Note that the success of this recipe hinges on the cream. You must use high-quality heavy cream that has been pasteurized, but not ultra-pasteurized (UHT). Ultra-pasteurization heats the cream to such a high temperature that it degrades the proteins needed for the culture to work its magic and thicken properly. For the starter, using a spoonful of existing, good-quality Salvadoran Crema is the most traditional method. If you can’t find any, a crème fraîche starter culture from a cheesemaking supplier (or a specialist on-line fermentation supplier) is the next best thing for achieving that mild, authentic tang.
Ingredients:
500ml double cream or whipping cream
2 tbsp authentic Salvadorean Crema (as a starter culture) OR 1 packet direct-set crème fraîche starter culture
1/4 tsp sea salt (optional, for flavor)
Method:
Pour the cream into a very clean glass jar or bowl (scrupilously wash and sterilize this beforehand).
Add your chosen starter and if using salt add this now.
Gently and slowly stir the ingredients together with a cleaned and sterilized spoon for about 15–20 seconds, just until the starter is incorporated. Do not whisk or overmix, as aeration can interfere with the setting process.
Cover the jar loosely. You can use a coffee filter secured with a rubber band, a small plate set on top, or just rest the jar’s lid on top without screwing it on. You want air to be able to escape, but dust to be kept out.
Leave the jar in a safe spot on your kitchen counter, away from direct sunlight, for 12–24 hours. The ideal temperature is between 21-25°C (just a tad warmer than normal room temperature).
Check the crema after 12 hours. It should have noticeably thickened to the consistency of thin yoghurt. If it’s still very liquid, let it sit for another 8-12 hours, checking occasionally. The longer it sits, the tangier it will become.
Once it has reached your desired thickness and tang, stir it gently to smooth it out. Secure the lid tightly and transfer the jar to the refrigerator.
Chill for at least 6 hours, or preferably overnight. The chilling process is crucial as it will further allow the crema to thicken to its final, pourable, consistency.
