Mexican Crema

Ingredients

• 1 cups heavy cream
• 2 tbsp cultured buttermilk
• 1 tsp fresh lime juice
• 0.125 tsp fine salt

Instructions

1. Clean a 1-pint glass jar and lid with hot, soapy water and let air-dry.
2. Add the heavy cream and cultured buttermilk to the jar and stir until evenly combined.
3. Loosely cover (lid set on but not tightened) and let stand at room temperature (70–75°F/21–24°C) until thickened to a pourable, spoon-coating consistency and pleasantly tangy, 12–24 hours.
4. Stir in the fresh lime juice and fine salt until smooth and glossy.
5. Seal and refrigerate until fully set and chilled, at least 4 hours before using.
6. Store refrigerated up to 10–14 days; stir before each use.