Crema

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Step 1

Add cream, quesillo, and yogurt to a bowl. Stir.

Step 2

Conceal in airtight jar and let sit in a warm spot for 12 to 24 hours.

Step 3

Add calamansi & lime juice, dried sea asparagus and mix until well combined.

Step 4

Serve immediately or cover and store in the fridge for up to 2 weeks.