Go Back
+ servings
O' Mexican Crema where art thou? If you're tired of searching for Mexican Crema in the markets here's the easiest way to make your own at home (also includes some quick and dirty substitutes) mexicanplease.com
Print Recipe
4.25 from 33 votes

Homemade Mexican Crema

This is an easy way to make a homemade batch of delicious, tangy Mexican Crema.
Servings: 8 (1 cup)
Calories: 54kcal
Author: Patrick Calhoun | Mexican Please


  • 1 cup heavy cream
  • 1 Tablespoon buttermilk
  • 1/2 lime
  • pinch of salt


  • Slightly warm 1 cup heavy cream to room temperature in a saucepan
  • Add 1 Tablespoon buttermilk to the pan and mix well
  • Add mixture to a jar and lightly cover
  • Keep jar on counter (or in warm place) for the next 12-24 hours.
  • Fasten lid tightly and refrigerate
  • In a few hours it will thicken even more
  • Add the juice of 1/2 lime and a generous pinch of salt to the jar and mix well
  • Taste for seasoning
  • Serve immediately or store in the fridge


You can adjust the thickness of the final product by varying the amount of culturing agent used.


Calories: 54kcal