Easy Homemade Mexican Crema
Easy Homemade Mexican Crema made with just 4 ingredients and designed for a squeeze bottle. It’s rich, tangy, velvety-smooth, and perfect for drizzling over tacos, nachos, enchiladas, burrito bowls, and more.
Servings: 14
Calories: 90kcal
Equipment
- 16 oz. Oxo Squeeze Bottles Optional
- Funnel Optional, if using a squeeze bottle to culture/serve.
- Citrus Juicer Optional
Ingredients
- 1 ½ Cups Heavy Cream 12 oz.
- ¼ Cup Cultured Buttermilk 2 oz.
- ¼ Teaspoon Kosher Salt
- 1 Tablespoon Lime Juice Plus more to taste
Instructions
- Combine heavy cream and cultured buttermilk in a clean bowl (or a 16 oz. Oxo Squeeze Bottle if using). Cover loosely and let rest at room temperature for approximately 12–24 hours to culture and thicken.
- The next day, add the salt and lime juice, stirring (or shaking if using a squeeze bottle) to combine. Taste and adjust the salt and lime juice if needed.
- Refrigerate until completely cool, approximately 2–3 hours or overnight.
Notes
- Use cultured buttermilk, not milk mixed with lemon juice or vinegar (or other buttermilk substitutes). The live cultures are what thicken the cream and develop flavor.
- Use a very clean jar, bowl, or squeeze bottle since the crema rests at room temperature while it thickens. Clean equipment helps keep the flavor fresh and lets the cultured buttermilk do its job.
- The finished crema should be thinner than sour cream but thick enough to coat a spoon. If it gets too thick, stir or shake in a small splash of lime juice, buttermilk, or heavy cream.
Nutrition
Serving: 1oz | Calories: 90kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 11mg | Potassium: 31mg | Fiber: 0.004g | Sugar: 1g | Vitamin A: 382IU | Vitamin C: 0.5mg | Calcium: 22mg | Iron: 0.03mg
