Homemade Mexican Crema
This is an easy way to make a homemade batch of delicious, tangy Mexican Crema.
Patrick Calhoun | Mexican Please
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.