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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".

Also called:

Other entries for:

Cream
Aerosol Cream, Chantilly Cream, Clabber Cream, Clotted Cream, Coffee Cream, Crema Agria, Crème Fraîche, Double Cream, Extra Thick Double Cream, Extra Thick Single Cream, Frozen Whip Topping, Half & Half Cream, Heavy Cream, Ice Cream, Light Whipping Cream, Non-Dairy Creamer, Single Cream, Sour Cream, Whipping Cream

Other entries for:

Milk
Buttermilk, Clabbered Milk, Crème de Brebis, Evaporated Milk, Goat's Milk, Gold Top Milk, Kefir, Koumiss, Powdered Milk, Raw Milk, Whey, Yoghurt

Other entries for:

Dairy
Butterfat, Butter, Cheese, Nondairy Topping