Description
This Homemade Mexican Crema recipe yields a smooth, tangy, and creamy condiment perfect for drizzling over tacos, soups, and grilled vegetables. Made with just three simple ingredients and a natural fermentation process, this crema offers an authentic Mexican flavor and a versatile addition to many dishes.
Ingredients
Scale
Ingredients
- 1 cup (240ml) heavy cream
- 1 tablespoon (15ml) buttermilk (or 1 tbsp whole milk + 1/2 tsp fresh lemon juice or white vinegar)
- 1/4 teaspoon (1.25g) fine sea salt
Instructions
- Combine Ingredients: In a clean bowl or glass jar, whisk together the heavy cream, buttermilk (or milk combined with lemon juice or vinegar), and fine sea salt until thoroughly combined, forming a smooth mixture.
- 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. During this time, the mixture will ferment and thicken to a pourable, thin yogurt-like consistency with a mild tangy flavor.
- Stir and Refrigerate: After the resting period, stir the thickened crema to combine. Taste and adjust the salt if desired. Transfer the crema to an airtight container and refrigerate for up to 1-2 weeks. The crema will continue to thicken slightly while chilled.
Notes
- Ensure the bowl or jar used for fermentation is very clean to prevent unwanted bacteria growth.
- Room temperature should be between 70-75°F (21-24°C) for optimal fermentation; colder temperatures may extend the fermentation time.
- You can substitute buttermilk with whole milk plus lemon juice or white vinegar as a culturing agent.
- The crema will thicken further after refrigeration and develop a richer flavor over time.
- Use within 1-2 weeks for best freshness and flavor.
