Mexican Crema
A versatile, tangy, and slightly thickened cream that's the perfect cooling topping for tacos, enchiladas, and spicy soups. This authentic recipe is incredibly easy to make at home with just two main ingredients and a little patience for the magic of fermentation.
For 4 servings
3 steps.
- 1
Step 1
- a.Combine Ingredients
- b.In a very clean or sterilized glass jar, pour in the heavy cream and buttermilk.
- c.Whisk gently for about 30 seconds until the mixture is smooth and fully combined. Avoid over-mixing.
- d.If using, stir in the optional lime juice and salt until dissolved.
- 2
Step 2
- a.Culture the Crema
- b.Cover the jar loosely. You can use the jar's lid without tightening it, or cover the opening with cheesecloth or a coffee filter secured with a rubber band. This allows air to circulate while keeping contaminants out.
- c.Place the jar in a warm, draft-free spot (around 70-75°F or 21-24°C) and let it sit undisturbed for 12 to 24 hours.
- d.Check the cream after 12 hours. It is ready when it has thickened to the consistency of pourable yogurt and has a pleasant, tangy aroma. The time will vary depending on the temperature of your room.
- 3
Step 3
- a.Chill and Store
- b.Once the crema has reached your desired thickness and tang, give it a gentle stir.
- c.Secure the lid tightly and transfer the jar to the refrigerator.
- d.Chill for at least 6 hours before serving. The crema will thicken considerably more as it cools.
- e.Store in the refrigerator for up to 2 weeks. Stir before each use if any separation occurs.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best results, use high-quality, full-fat heavy cream and buttermilk. The fat content is crucial for the texture.
- 2Ensure your jar and whisk are impeccably clean to prevent unwanted bacteria from spoiling the cream.
- 3If your kitchen is cool, you can place the jar in a turned-off oven with the light on to create a slightly warmer environment for culturing.
- 4The final consistency should be pourable, thicker than heavy cream but thinner than American sour cream, making it perfect for drizzling.
- 5Taste the crema before chilling. If you prefer it tangier, let it culture for a few more hours at room temperature.
Adapt it for your goals.
Spicy Chipotle Crema
After the crema is chilled, blend in 1-2 canned chipotle peppers in adobo sauce (minced) and a tablespoon of the adobo sauce for a smoky, spicy kick.
Cilantro Lime CremaCilantro Lime Crema
Once chilled, stir in 2 tablespoons of finely chopped fresh cilantro and an extra teaspoon of lime zest for a bright, herbaceous flavor.
Avocado CremaAvocado Crema
Blend the finished, chilled crema with one ripe avocado, a clove of garlic, and extra lime juice until smooth. Perfect for dipping or as a sauce.
Why this is on our healthy list.
Gut-Friendly Probiotics
The culturing process introduces beneficial bacteria (probiotics) that can support a healthy gut microbiome, aiding digestion and overall wellness.
Source of Healthy Fats
Made from heavy cream, it provides fats that are essential for absorbing fat-soluble vitamins (A, D, E, K) and providing sustained energy.
Rich in Calcium
As a dairy product, Mexican crema is a source of calcium, a mineral vital for maintaining strong bones and teeth, as well as proper muscle and nerve function.
Frequently asked questions
One serving of this homemade Mexican Crema (about 1/4 cup or 4 tablespoons) contains approximately 210 calories, primarily from the fat in the heavy cream.