Homemade Crema Mexicana
Crema Mexicana is a smooth, mildly tangy, and slightly sweet Mexican-style cream that enhances both savory and sweet dishes. This homemade version is easy to make with just three ingredients and requires minimal effort.
Equipment
- Clean glass jar
- Spoon for stirring
- Cloth or coffee filter for covering
Ingredients
- 2 cups heavy cream
- 2 tablespoons buttermilk
- Pinch of salt
Instructions
- In a clean glass jar, combine heavy cream and buttermilk.
- Stir gently to mix, then cover the jar with a clean cloth or coffee filter.
- Let the mixture sit at room temperature for 12-24 hours to allow it to thicken.
- Once thickened, stir in a pinch of salt and refrigerate.
- Use as desired in savory or sweet dishes.
Notes
- The longer it sits, the tangier it becomes.
- Store in an airtight container in the refrigerator for up to 7-10 days.
- Avoid freezing, as it may separate.
- Let it come to room temperature before using for the best texture.