Ingredients for Mexican Crema
- Whipping Cream
- 2 tablespoons buttermilk
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How to Make Mexican Crema
- In a clean, small glass bowl, combine 1 cup heavy cream and 2 tablespoons buttermilk.
- Loosely cover the bowl and let it sit at room temperature for 8-24 hours, or until the cream thickens and develops a tangy flavor. The longer it sits, the tangier it will become.
- Once thickened, stir the crema well to ensure even consistency. Cover the bowl tightly with plastic wrap and refrigerate.
- Your delicious homemade Mexican Crema is ready to use! Enjoy!
- Refrigerated crema will keep for up to 10 days.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
6g
Fat
274g
Carbs
2g