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A close-up, top-down view of a glass filled with a white liquid, likely milk, seen against a wooden surface background.

Mexican Style Crema

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A simple, creamy, and tangy Mexican-style crema, made with heavy cream and buttermilk. It thickens overnight for the perfect texture, ready to drizzle over tacos, nachos, and bowls.
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Prep Time 5 minutes
Ferment 18 hours
Total Time 18 hours 5 minutes
Servings: 1 cup
Course: Dressing/Condiment
Cuisine: Californian, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup heavy cream
  • 2 tablespoon buttermilk
  • 1 tablespoon lime juice about half a lime
  • ⅛ teaspoon kosher salt

Equipment

  • Glass jar with lid

Method
 

  1. In a glass jar, combine heavy cream and buttermilk.
  2. Cover tightly and leave on the counter at room temperature for 12 to 24 hours, until thickened.
  3. Stir in lime juice and kosher salt.
  4. Mix well and serve.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: keep in an airtight jar in the fridge for up to a week. Give it a stir before serving since it can thicken further as it sits.

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