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.

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Course: Condiment, Sauce

Cuisine: Mexican, Norteno Mexican

Prep Time: 5

Resting: 14

Total Time: 14 5

Servings: cup

Author: My Hungry Traveler

Equipment

Small container lid
small saucepan

Ingredients

1 cup Heavy cream
1 tbsp Buttermilk
½ Lime
½ tsp Salt

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Instructions

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.

Notes

Bring refrigerated crema to room temperature before serving.
Crema lasts the the same length of time as sour cream.

Nutrition