Description

Homemade Mexican Crema is a rich, tangy, and creamy condiment similar to sour cream but with a smoother texture and milder flavor. Made from cultured heavy cream and buttermilk, this easy-to-make recipe requires no cooking and delivers an authentic touch to Mexican dishes like tacos, enchiladas, and soups.

Ingredients

1 cup (240ml) heavy cream
1 tablespoon (15ml) buttermilk (or 1 tbsp whole milk mixed with 1/2 tsp fresh lemon juice or white vinegar)
1/4 teaspoon (1.25g) fine sea salt

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Instructions

Combine Ingredients: In a clean bowl or glass jar, whisk together the heavy cream, buttermilk (or milk with lemon juice/vinegar), and salt until thoroughly combined.
Cover and Rest: Loosely cover the bowl or jar and let it sit undisturbed at room temperature (70-75°F / 21-24°C) for 12 to 24 hours. The crema is ready when it has significantly thickened to a pourable, thin yogurt consistency and developed a mild tang.
Stir and Refrigerate: Give the thickened crema a good stir. Taste and adjust the salt if desired. Transfer to an airtight container and refrigerate for up to 1-2 weeks, where it will continue to slightly thicken.

Notes

The resting time can be anywhere from 12 to 24 hours depending on your room temperature and desired tanginess.
If you don’t have buttermilk, you can mimic it by mixing whole milk with lemon juice or white vinegar.
Use clean utensils and containers to avoid contamination since this is a cultured dairy product.
Keep refrigerated after culturing and consume within 1-2 weeks for best quality and safety.
This crema can be used as a topping, in sauces, or as a creamy addition to many Mexican dishes.