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Mexican Crema
Mexican Crema is a slightly thick, tangy, milk-flavored cream made with only four ingredients! Drizzle over enchiladas, chilaquiles and more. A perfect condiment to balance spicy dishes.
Prep Time
5
minutes
mins
Cook Time
3
minutes
mins
Ferment Time
12
hours
hrs
Course:
condiments
Cuisine:
Mexican
Servings:
8
Author:
Kevin Is Cooking
Ingredients
2
cups
heavy cream
1/4
cup
buttermilk
2
tbsp
lime juice
1/4
tsp
kosher salt
Instructions
Heat heavy cream to room temperature in a small saucepan. Remove from heat and add buttermilk. Stir and pour into a jar and seal (I use a mason jar).
Keep jar in warm place (on counter or on top of refrigerator) for 12-24 hours.
Add lime juice, salt and seal again. Shake to mix until well combined.
Keep refrigerated or use right away. Good refrigerated for up to 2 weeks.
Nutrition
Calories:
84
kcal
|
Carbohydrates:
3
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
23
mg
|
Sodium:
105
mg
|
Potassium:
93
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
228
IU
|
Vitamin C:
2
mg
|
Calcium:
73
mg
|
Iron:
1
mg