Mexican Crema
This post may contain affiliate links. Please read my disclosure policy.
Mexican Crema is a slightly thick, tangy, milk-flavored cream made with only four ingredients! Drizzle over enchiladas, chilaquiles and more. A perfect condiment to balance spicy dishes.
WHAT IS CREMA?
Although it is sometimes referred to as Mexican sour cream, crema is not the same thing as sour cream. But they do have some similarities.
For example, both are made from dairy products, and both crema and sour cream have a tangy, rich flavor. The primary difference between the two condiments is their consistency and texture. Mexican crema is typically thinner than sour cream. Think of crema as a thickened cream that’s like a combination of sour cream and French crème fraîche.
Also, sour cream is made by adding bacterial cultures to milk, while the culturing process for crema uses a natural ingredient; lime juice.
You only need 4 simple ingredients to make traditional crema from scratch:
- Buttermilk
- Heavy cream (also known as heavy whipping cream)
- Juice of one lime or small lemon
- Kosher or sea salt
TO MAKE MEXICAN CREMA:
- Heat the heavy cream. You won’t be cooking the heavy cream, but rather, bringing it to room temperature.
- Remove pan from heat and add the buttermilk. After you add the buttermilk to the pan of cream, give it a stir. Then, pour the contents into a glass jar (I use a mason jar) and seal it with a lid.
- Store in a warm place for 24-48 hours. I usually keep the jar on top of a refrigerator, but any warm location works.
NOTE: It isn’t necessary to refrigerate the contents because the acid in the citrus juice prevents any unhealthy bacteria from growing.
- Add lime juice and salt. After you add the lime juice and salt, seal the jar again. Then, shake the jar to mix everything until well combined.
That’s it! You can use it right away or store it in the refrigerator. It will stay good refrigerated for up to 2 weeks.
Learn more about other Mexican Cheese and their uses in my post A Complete Guide to Mexican Cheese.
Use it as one of the toppings for your Chilaquiles Verdes…
Drizzle it over Enchiladas Rojas…
Squeeze it over my Battered Fish Tacos…
You’re going to love this condiment to top so many spicy dishes and temper the heat.
For other flavored versions, try my Avocado Crema, Habanero Crema, Cilantro Lime Crema and Chipotle Crema, too. Enjoy!
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
Mexican Crema
Ingredients
- 2 cups heavy cream
- 1/4 cup buttermilk
- 2 tbsp lime juice
- 1/4 tsp kosher salt
Instructions
- Heat heavy cream to room temperature in a small saucepan. Remove from heat and add buttermilk. Stir and pour into a jar and seal (I use a mason jar).
- Keep jar in warm place (on counter or on top of refrigerator) for 12-24 hours.
- Add lime juice, salt and seal again. Shake to mix until well combined.
- Keep refrigerated or use right away. Good refrigerated for up to 2 weeks.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
If you want a thicker cream, heat the cream/milk to 190-195F and or hold at that temp for 10-20 minutes, DO NOT simmer/boil the cream or milk, you want it just below the bubbling point. Cool to 105F and add the buttermilk (culture) and hold at 105F. The heating will denature the proteins and thicken the resultant ferment, the longer held up to about 20-30 minutes, the thicker the result.
For those with dietary issues, using milk and heating as described will give a lower fat, lower calorie result with very similar smooth thickness and flavor depending upon time at temperature. If you do not have buttermilk, use your favorite yoghurt as culture. The longer the ferment, the more sour the result (due to the action of aceterbacteria). Under 4 hours milk-sweet, over 8 hours sour notes, over 24 hours solidly sour background taste.
Was looking for a way to make this after not being able to find it in my local stores for a while. It was so easy! I did what that one commenter said and used the microwave and did everything else exactly as you said. Came out so perfect I almost cried LOL. 💕
So sorry for the late reply as I have been away on a much needed vacation outside the USA. Needless to say, about your comment…Thanks so much Nikki. Appreciate you coming back to let me know!
This is sooooo good. It is really easy to heat the cream to room temp in the microwave. It takes about 30 seconds.
Thanks so much for coming back to let me know! 🙂
You know, Kevin, that your recipe, as written, does include adding a bacterial culture to your dairy. It’s coming from the buttermilk. Modern buttermilk, which accounts for almost all the buttermilk on the market, is made with bacterial cultures.
Thanks for the info!
What is he trying to say?