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Mexican Crema by


1 cup heavy cream
1 Tablespoon buttermilk
1/2 lime
pinch of salt


Slightly warm 1 cup heavy cream to room temperature in a saucepan
Add 1 Tablespoon buttermilk to the pan and mix well
Add mixture to a jar and lightly cover
Keep jar on counter (or in warm place) for the next 12-24 hours.
Fasten lid tightly and refrigerate
In a few hours it will thicken even more
Add the juice of 1/2 lime and a generous pinch of salt to the jar and mix well
Taste for seasoning
Serve immediately or store in the fridge

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