Mexican Crema

Mexican Crema

Tangy, pourable cream that thickens on the counter overnight, no special culture needed.

Total 12 hr 5 min Makes 16 oz Calories 100/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This cultured cream turns heavy cream silky and lightly tangy using just buttermilk as a starter, resting at room temperature until thickened. Drizzle it over tacos, soups, or grilled vegetables for a cooling, rich finish. It keeps well chilled and thickens further after a few days in the refrigerator.

Ingredients

  • 2 cups heavy cream
  • 2 tablespoons buttermilk, cultured
  • 1/4 teaspoon salt

Method

  1. In a clean glass jar or bowl, stir together the heavy cream and buttermilk until combined.

  2. Cover loosely with a lid or cloth and let sit at room temperature, away from direct sunlight, until thickened, 12 to 24 hours.

  3. Stir in the salt once the crema has thickened to a consistency similar to sour cream.

  4. Cover and refrigerate for at least 1 hour before serving to fully chill and continue thickening.

  5. Store in the refrigerator in an airtight container for up to 2 weeks, stirring before each use.

Rate this recipe

★ 3.8 (1)

Mexican Crema

This cultured cream turns heavy cream silky and lightly tangy using just buttermilk as a starter, resting at room temperature until thickened. Drizzle it over tacos, soups, or grilled vegetables for a cooling, rich finish. It keeps well chilled and thickens further after a few days in the refrigerator.

12 hr 5 min 16 oz 100 cal

Ingredients

  • 2 cups heavy cream
  • 2 tablespoons buttermilk, cultured
  • 1/4 teaspoon salt

Method

  1. 1

    In a clean glass jar or bowl, stir together the heavy cream and buttermilk until combined.

  2. 2

    Cover loosely with a lid or cloth and let sit at room temperature, away from direct sunlight, until thickened, 12 to 24 hours.

  3. 3

    Stir in the salt once the crema has thickened to a consistency similar to sour cream.

  4. 4

    Cover and refrigerate for at least 1 hour before serving to fully chill and continue thickening.

  5. 5

    Store in the refrigerator in an airtight container for up to 2 weeks, stirring before each use.