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Mexican Crema Recipe

Mexican Crema Recipe

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3.7 from 3 reviews

  • Author: Sonja
  • Prep Time: 2 days
  • Cook Time: 0 minutes
  • Total Time: 2 days
  • Yield: 1 cup 1x


Mexican crema is a thickened cream for dolloping over tacos and soups! Creamy and slightly tangy, it’s easy to make at home!


  • 1 cup heavy whipping cream
  • 1 tablespoon plain yogurt
  • 2 teaspoons lime juice
  • 1/8 teaspoon kosher salt


  1. In a sealable container, stir together the cream and yogurt. Cover and let sit at room temperature for 36 to 48 hours, until it becomes very thick*. (The mixture won’t spoil on the counter, since the acid in the mix prevents bacteria associated with dairy products.)
  2. Mix in the lime juice and salt. Taste and adjust lime as necessary. Mexican crema keeps in refrigerator for up 2 weeks, and will continue to thicken while refrigerated.


*Note: If it’s winter and the bowl is by a cold window, the thickening won’t happen as quickly. Make sure the bowl is in a room temperature location, not by a cold window.

  • Category: Essentials
  • Method: Mixed
  • Cuisine: Mexican