Freezing Crema?

I bought some Mexican crema for something, but have a good bit left over. I don't have an immediate use for it, and wondered if I could freeze it. (I know I can sub it for sour cream, but don't need that right now either) Thoughts?

Kim,

Don't know specifically for crema, but sour cream, creme fraiche, etc breaks apart if you freeze it solo, so is not recommended. If you bake it into something, then freeze that product, it should be fine.

DEb

Thanks Deb and Annemarie. I thought it would probably freeze like sour cream, which I've never done, cuz my gut told me it would be gross. I am so not a baker. My husband makes bread - maybe we could make a bread with it? Or maybe I can whip it until it turns into butter!

Kim,

How about ice cream? I suggest going to http://www.epicurious.com- they have a number of yummy sounding recipes if you search on Crema. I've never gone wrong with one of their high rated recipes.

Deb

Mexican crema....mmmmmmmm......love it.....

Crema con fresas (strawberries with cream)

slice up some strawberries, mix them with the crema, add some sugar to taste if you like; really depends on the sweetness of the strawberries. Refrigerate it for a few hours if you want.

Tostadas con salsa y crema (chips with tomatillo sauce and cream)

make a quick tomatillo salsa, i boil tomatillos, onion, cilantro, serrano and jalapeno peppers, boil till softened then blend it all together in the blender. Or you can use a good jarred type, (IF THERE IS SUCH A THING! )

A nice serving of some tortilla chips, pour crema over the chips, add the cooled or warm salsa on top of the crema.

Both of these things are sold in Mexico and the Valley where i am from. They are sold out of the little stands that you can find on corners, or out of someone's kitchen window. They are soooo common, and soooooo very good.