Mexican Crema
Mexican crema made at home with 4 ingredients! Rich, slightly thick, tangy, and pourable. Drizzle over tacos, enchiladas, soups, and more.
Servings: 8 servings (makes about 1 cup)
Ingredients
- 1 cup heavy cream
- 2 tablespoons buttermilk
- 2 tablespoons lime juice
- ⅛ teaspoon fine salt, plus more to taste
Instructions
- Add the heavy cream and buttermilk to a small bowl or glass jar. Stir together to combine.
- Cover tightly with plastic wrap or a lid and let sit in a warm spot for 12 to 24 hours*.
- Add the lime juice and salt. Mix until well combined.
- Serve immediately or cover and store in the fridge for up to 2 weeks.
Notes
- Resting time. 12 hours at room temperature is the minimum, but the full 24 hours gives you a thicker, more flavorful crema. Make sure the bowl is in a warm spot, not near a cold window, or the fermentation will slow down. If you prefer to ferment in the fridge, it will take 24–48 hours and won't get quite as thick.
- Is it safe to leave it on the counter? It's safe for most people - the buttermilk's acid and live cultures inhibit spoilage bacteria, just like making crème fraîche at home. If you're immunocompromised or prefer not to leave it out, ferment it in the fridge for 24–48 hours instead.
- If it gets too thick. As the crema sits in the fridge, it may thicken further. Whisk in a small splash of lime juice or buttermilk to loosen it up before serving.
- Storage. Store in an airtight container in the fridge for up to 2 weeks.
Nutrition
Serving: 1serving | Calories: 105kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 52mg | Potassium: 27mg | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 24mg