Mexican Crema
This Mexican crema is perfectly creamy, tangy and delicious. The best way to bring taco night up another notch!
Servings: 14.5 oz.
Calories: 87kcal
Equipment
- 1 Citrus Juicer
Ingredients
- 1½ Cups Heavy Cream 12 oz.
- ¼ Cup Cultured Buttermilk 2 oz.
- ¼ Teaspoon Kosher Salt
- 2 Tablespoons Lime Juice Juice from approx. ½ lime (½ oz.)
Instructions
- Combine heavy cream and cultured buttermilk. Cover and let rest in a warm spot in the kitchen overnight (12 - 24 hours).
- The next day, mix in the salt and lime juice. Stir to combine.
- Refrigerate until completely cool - approximately 3 to 4 hours or overnight.
Notes
Mix all the ingredients in a 16 oz. squeeze bottle to make storing and serving a snap.
Nutrition
Calories: 87kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 51mg | Potassium: 31mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 0.03mg
