Homemade Crema Agria
A simple and satisfying homemade crema agria recipe that allows you to control the ingredients and enjoy a fresher, more flavorful version than store-bought options.
Equipment
- Clean glass jar with lid
- Thermometer (optional)
- Cheesecloth (optional, for thicker consistency)
Ingredients
- 2 cups heavy cream preferably not ultra-pasteurized
- 3 tablespoons buttermilk with active cultures
- 1 tablespoon fresh lime juice
- 1/4 teaspoon fine sea salt
Instructions
- Warm the heavy cream to about 75°F (24°C).
- Pour the warm cream into a glass jar and add the buttermilk.
- Stir in the lime juice and salt.
- Cover the jar loosely to allow gases to escape.
- Let it ferment at room temperature (70-75°F) for 12-24 hours.
- Check for a tangy aroma and thick consistency.
- Refrigerate to stop fermentation.
- Optionally, strain through cheesecloth for a thicker texture.
Notes
- The warmer the kitchen, the faster it cultures.
- Best flavor within the first 4-5 days.
- Store in the fridge for up to a week.