Tangy Mexican Crema (Printable Version)

A silky, tangy cream sauce made by fermenting heavy cream with buttermilk and lime juice - essential for authentic Mexican cuisine.

# Ingredients:

01 - 1 cup heavy cream
02 - 2 tablespoons buttermilk
03 - 2 tablespoons lime juice
04 - ⅛ teaspoon fine salt

# Steps:

01 - Combine heavy cream and buttermilk in a bowl or glass jar.
02 - Cover and let sit in a warm spot for 12-24 hours until slightly thickened.
03 - Add lime juice and salt, then mix well until completely incorporated.

# Notes:

01 - Can culture in refrigerator for 24 hours if preferred
02 - Keeps for up to 2 weeks when refrigerated
03 - Add chili powder for additional spice and flavor

Go Back