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
- 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.)
- 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
Keywords: Mexican Crema, Crema Recipe, Sauce Recipe,