After writing about how to make your own sour cream from Media Crema, I’ve had a couple people ask what else it’s good for. Lots of recipes!
If you’re not familiar with Media Crema, it’s basically half-and-half or light cream that comes in a can (see a picture of the can below). You’ll find it in the Latin foods aisle of most grocery stores, or in a Mexican grocery. Of course, in Latin America, you’ll find it in just about every grocery store everywhere — even in fishing villages.
I’ve never seen it in little boxes in US, but that’s often how we bought it in Mexico — and one box or can holds just about 1 cup (it varies slightly by manufacturer).
The great thing is that it lasts 6 months to a year without refrigeration. Even living ashore, I keep some Media Crema on hand — it’s become a staple.
I used Media Crema in lots of different dishes. My top 10 favorites where it’s just SO much better than milk:
- Make your own sour cream — see my video of how easy it is!
- Clam chowder, potato soup and other cream soups
- Macaroni and cheese
- Make your own Irish Cream (like Bailey’s)
- Fettucine Alfredo
- Pumpkin pie
- Scalloped potatoes/potatoes au gratin
- Cream sauces and cheese sauces for pasta and veggies
- Happy Birthday cake
The only bad side to Media Crema is the fat and calories — yep, unfortunately, it IS just like using cream. If you’re looking for a lower fat option, use evaporated milk — it also comes in a can and will last nearly forever. It’s not nearly as thick and rich, though. And you can’t make sour cream from evaporated milk.
So, have you tried Media Crema? What are your favorite uses?