What do crema, crème fraiche, sour cream, milk, and yogurt have in common with each other? They all help to sooth mouths on fire! The protein casein found in milk-based products acts as an agent to neutralize the capsaicin compound that causing the burning sensation produced when eating spicy foods. The same goes for other dairy products like those mentioned above as well as ice cream and cheese.
So, the next time severe comida picante (burning mouth) strikes while eating spicy foods, forget the water and the beer and quickly drizzle this crema recipe over your food and mouth.
Mexican Crema – Mexican Sour Cream
Many Mexican dishes call for a drizzle or dollop of crema. Give yourself 12-24 hours for the flavors to develop before using. Different than its cousins crème fraiche and sour cream, crema has a softer flavor that goes especially well with spicy foods.Print Pin
Servings: 1 cup
- Small container lid
- small saucepan
- 1 cup Heavy cream
- 1 tbsp Buttermilk
- ½ Lime
- ½ tsp Salt
- Prepare Base – Bring heavy cream to room temperature in a saucepan. Add buttermilk and mix well. Add mixture to container and lightly cover.
- Develop – Place container on kitchen counter for a minimum of 12 hours. Attach lid tightly and refrigerate for another 2-3 hours to thicken the crema further.
- Finish – Squeeze in juice from ½ lime and add salt. Reattach cover and shake to combine everything. Serve in a bowl or put directly into a dish or store, covered, in the refrigerator.
- Bring refrigerated crema to room temperature before serving.
- Crema lasts the the same length of time as sour cream.
Calories: 829kcal | Carbohydrates: 11g | Protein: 7g | Fat: 86g | Saturated Fat: 55g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 271mg | Sodium: 1243mg | Potassium: 281mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3540IU | Vitamin C: 11mg | Calcium: 186mg | Iron: 0.5mg