Crema Mexicana
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Jump to RecipeWhat is Crema Mexicana?
Mexican crema, also known as crema de rancho (Ranch Style), is a rich, sophisticated cream with a velvety texture and substantial body. It flows beautifully over a variety of dishes, adding a luscious, slightly tangy finish that elevates every bite.
With its slightly tangy yet sweet flavor, reminiscent of crème fraîche, this versatile crema enhances Mexican cuisine with just a simple drizzle. Yes, this is Mexico’s crema. Unlike sour cream, it offers a sweeter taste and a thinner consistency.
If you love Mexican food, you need to make Mexican-style crema to truly experience the magic of authentic Mexican flavors. With just two ingredients and minimal effort, the taste is out of this world!
Ingredients
Mexican Crema will taste as good as the ingredients you use. Take the time to look for organic, grass-fed products, as higher-quality ingredients will result in a more delicious outcome.
- Heavy cream
Heavy cream contains at least 36% milk fat, which is crucial for achieving the desired consistency. Be cautious not to confuse it with whipping cream, which has a lower fat content and may not work as well. The cream should meet or exceed the 36% milk fat threshold. I’m using 40% for the creamiest results.
Additionally, the cream needs to be pasteurized. Avoid ultra-pasteurized cream, as it can lack flavor.
- Cultured Buttermilk
Using cultured buttermilk is indispensable because the live cultures are crucial for thickening the cream. The buttermilk should have around 1-2% milk fat and be pasteurized.
How to Make Crema Mexicana
In a clean, non-reactive bowl or container, such as a mason jar, pour the heavy cream and add the buttermilk. Mix gently with a spoon until evenly distributed, ensuring that the buttermilk is fully incorporated into the cream.
Cover the bowl with plastic wrap, or use a lid if you’re using a mason jar. Let it sit undisturbed at room temperature away from sunlight, such as in an off oven, for 24 hours.
Use a whisk to gently break up any lumps of fat on top and mix in the salt. Whisk just until the lumps are resolved and the salt is evenly distributed.
Cover the container and refrigerate it for at least 2 hours. The crema Mexicana will continue to thicken as it chills. For the best results, let it sit overnight.
After that time, the crema Mexicana will be luscious and thick with full body, yet still pourable. Mix it with a spoon to loosen it up a bit more. Store in a non-reactive, airtight container in the refrigerator.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make this Crema Mexicana.
It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.
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Crema Mexicana vs. Sour Cream
One of the most common questions I get is, “Can I substitute crema Mexicana with sour cream?” In many cases, yes—you can swap them and still end up with a delicious dish. However, there are times when this substitution doesn’t work as well, as it can significantly impact the flavor.
That’s because sour cream has a distinct tanginess, which is its signature quality and why we love it so much. Crema Mexicana, on the other hand, is closer in flavor to crème fraîche—velvety, rich and slightly sweet. Its iconic drizzle is a beautiful sight to behold. And now, you can make it at home, so there’s no need for store hunts!
Substitutes for Crema Mexicana
When looking for substitutes for crema Mexicana, crème fraîche is the best option due to its similar flavor profile. However, if the recipe allows in terms of flavor and consistency, sour cream can also be used.
Where to Buy Crema Mexicana
Crema Mexicana is becoming increasingly popular and can now be found in various places, including:
- Mexican Stores
- Supermarkets
- Farmers’ Markets
- Online Retailers
Having said that, homemade crema Mexicana will always taste so much better! Once you try making it at home, you might never go back to store-bought versions.
However, if you’re short on time, check out the places mentioned above. I suggest trying different brands to find the one that best suits your taste.
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Uses for Crema Mexicana
Many Mexican dishes call for crema Mexicana, so it’s a recipe you’ll use frequently and keep on rotation. Here are some dishes you can pair it with:
Storage
Store crema Mexicana in a non-reactive airtight container, such as glass. Keep it in the fridge at all times and only remove it when serving. It will last up to two weeks, depending on the ingredients used.
Always check for any signs of spoilage, such as an off smell or changes in texture, before using.
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FAQs : Your Questions Answered
A: Ultra-pasteurized cream is heated to a higher temperature for a longer time, which extends its shelf life but can affect flavor and texture.
Pasteurized cream is heated to a lower temperature for a shorter time, preserving more of its original flavor and texture.
A: Look for crema Mexicana that has a creamy texture, a slightly tangy but sweet flavor, and is not overly thick. It should be pasteurized for the best flavor.
A: Freezing is not recommended as it can affect the texture and consistency.
Crema Mexicana
2
cups5
minutes26
hrsMexican crema, also known as crema de rancho (Ranch Style), is a rich, sophisticated cream with a velvety texture and substantial body.
Ingredients
2 cups 2 heavy cream, pasteurized (36% or higher milk fat)
1/2 cup 1/2 cultured buttermilk, pasteurized (1-2% milk fat)
To taste To table salt (1/2 tsp)
Directions
- In a clean, non-reactive bowl or container, such as a mason jar, pour the heavy cream and add the buttermilk. Mix gently with a spoon until evenly distributed, ensuring that the buttermilk is fully incorporated into the cream.
- Cover the bowl with plastic wrap, or use a lid if you’re using a mason jar. Let it sit undisturbed at room temperature away from sunlight, such as in an off oven, for 24 hours.
- Use a whisk to gently break up any lumps of fat on top and mix in the salt. Whisk just until the lumps are resolved and the salt is evenly distributed.
- Cover the container and refrigerate it for at least 2 hours. The crema Mexicana will continue to thicken as it chills. For the best results, let it sit overnight.
- After that time, the crema Mexicana will be luscious and thick with full body, yet still pourable. Mix it with a spoon to loosen it up a bit more. Store in a non-reactive, airtight container in the refrigerator.
