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A versatile, tangy, and slightly thickened cream that's the perfect cooling topping for tacos, enchiladas, and spicy soups. This authentic recipe is incredibly easy to make at home with just two main ingredients and a little patience for the magic of fermentation.
For 4 servings
Combine Ingredients
Culture the Crema
Chill and Store
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A versatile, tangy, and slightly thickened cream that's the perfect cooling topping for tacos, enchiladas, and spicy soups. This authentic recipe is incredibly easy to make at home with just two main ingredients and a little patience for the magic of fermentation.
This mexican recipe takes 725 minutes to prepare and yields 4 servings. At 210.41 calories per serving with 1.52g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.
After the crema is chilled, blend in 1-2 canned chipotle peppers in adobo sauce (minced) and a tablespoon of the adobo sauce for a smoky, spicy kick.
Once chilled, stir in 2 tablespoons of finely chopped fresh cilantro and an extra teaspoon of lime zest for a bright, herbaceous flavor.
Blend the finished, chilled crema with one ripe avocado, a clove of garlic, and extra lime juice until smooth. Perfect for dipping or as a sauce.
The culturing process introduces beneficial bacteria (probiotics) that can support a healthy gut microbiome, aiding digestion and overall wellness.
Made from heavy cream, it provides fats that are essential for absorbing fat-soluble vitamins (A, D, E, K) and providing sustained energy.
As a dairy product, Mexican crema is a source of calcium, a mineral vital for maintaining strong bones and teeth, as well as proper muscle and nerve function.
One serving of this homemade Mexican Crema (about 1/4 cup or 4 tablespoons) contains approximately 210 calories, primarily from the fat in the heavy cream.
Mexican Crema is a high-fat, high-calorie condiment, so it should be enjoyed in moderation. However, because it is a fermented food, it contains beneficial probiotics that can support gut health. It's a source of healthy fats and calcium.
Mexican Crema is thinner and milder than American sour cream, with a higher fat content that prevents it from curdling in hot dishes. It is tangier and thinner than French crème fraîche. Its pourable consistency makes it ideal for drizzling.
This can happen if your room is too cold or the buttermilk cultures weren't very active. Try moving the jar to a warmer spot for another 6-12 hours. Ensure you used high-fat (at least 35%) heavy cream, as lower-fat versions will not thicken properly.
Buttermilk contains the live cultures needed to ferment the cream. You could also use a tablespoon of plain yogurt or sour cream that contains live, active cultures as a starter.
When stored in an airtight container in the refrigerator, your homemade crema will last for up to 2 weeks. The flavor may become slightly tangier over time.