Crema (Mexican Sour Cream)

A thick and tangy cream more similar to the French crème fraiche than American sour cream - crème fraiche is 30-40% milkfat, sour cream is 14–18%, and crema is about 30%.

What’s the difference between Mexican crema and sour cream?

Sour cream has a fat content of about 20%, is a bit more acidic in flavor and is fairly thick. It also tends to curdle easily when used in hot preparations. Mexican crema has a higher fat content of about 30%, isn’t quite as sour and is a lot thinner. It doesn’t curdle which makes it perfect for mixing into hot dishes and adding some richness.

Crema can top off anything from beans to tacos. For a flavor boost in anything from Chili to tacos, try Chipotle Crema. Emeril Lagasse uses this to great effect in his tortilla soup called Tortilla Soup w/ Fire-Roasted Corn & Chipotle Crema.

Homemade Crema

1 cup whipping cream (not ultra-pasteurized)
2 Tbsp buttermilk with active cultures

Combine the cream and buttermilk in a small glass bowl, cover with plastic wrap, and put a small slit in the plastic wrap. Let it stand at room temperature until thickened and tart, anywhere from 10 to 24 hours.

Stir, cover tightly, and refrigerate. It will keep for up to a week.

How to Make Mexican Crema

heavy cream
buttermilk
lime juice
salt

Start by combining 1 cup of heavy cream and 2 tablespoons of buttermilk in a glass jar or bowl. Cover tightly with a lid or plastic wrap and let it sit on the counter or someplace warm for 12-24 hours. Don’t worry about it spoiling – the acid in the mixture prevents it from going bad! I let mine sit for 24 hours on the top of the refrigerator and it was beautifully thick the following day.

Once it has thickened, mix in 1 tablespoon of lime juice and a pinch of table salt. Stir together and serve!

Cook’s Illustrated has a recipe for crème fraîche and says to make Mexican crema: dissolve 1/8 teaspoon of salt in 2 teaspoons of lime juice and add to finished crème fraîche.