Mexican Crema Recipe
Mexican crema is a thickened cream for dolloping over tacos and soups! Creamy and slightly tangy, it’s easy to make at home!
- Yield
- 1 cup
Ingredients 4
- 1 cup heavy whipping cream
- 1 tablespoon plain yogurt
- 2 teaspoons lime juice
- ⅛ teaspoon kosher salt
Method 2
- 01
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.)
- 02
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.
Provenance
- recipe-clones/acouplecooks-data
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