Mexican Crema
May 17th, 2025
Prep Time: 01 hour
Cook Time: 48 hours
A single serving (about 1
ounce) contains about 90 calories
Mexican Crema Fresca is a traditional cream-based sauce, similar to Crème Fraîche. Both contain Heavy Cream and buttermilk (or another active bacteria, such as Greek Yogurt). The primary difference between Crème Fraîche and Crema Fresca, is the percentage of milk fats (cream) found in the final product. Due to the higher percentage of milk fat, Crème Fraîche can survive higher heat (even boiling) without breaking down or curdling. Crema Fresca will curdle in higher heats, and is therefore better suited as a finishing sauce. This recipe can be easily scaled to produce a larger yield by maintaining a yogurt/cream ratio of 1:8. Note: Yogurt that does not have an active culture will fail to incubate properly. You can replace the Heavy Cream with Half and Half, to reduce the overall cost, without a negative impact on the flavor or stability.
Ingredients:
==========
2 Cups Heavy Whipping Cream (or Half and Half)
4 Tablespoons Active Culture Plain Yogurt or Active Culture Buttermilk
Note: To modify the yield, use 1 part Plain Yogurt to 8 parts Heavy Cream
2 Limes, juiced
1 Pinch Salt
Directions:
=========
Stovetop Preparation
Place the Heavy Cream into a medium saucepan over medium-high heat.
Heat the Heavy Cream until it reaches 161° F.
DO NOT BOIL.
Immediately remove from the heat and cool the Heavy Cream to below 90° F.
Add the Yogurt. Use a wire whisk to mix thoroughly.
Cover tightly with cheesecloth and incubate at 100° F. to 116° F. for 36 to 48 hours (depending on desired thickness).
Instant Pot Preparation
Sanitize the Instant Pot
Allow to cool, then open the Instant Pot and drain the water
Place the Heavy Cream into the Instant Pot. Use the Sauté setting (for 10 minutes) to heat to 161° F.
DO NOT BOIL.
Immediately remove from the heat and cool the Heavy Cream to below 90° F.
You can place it in the refrigerator to speed the cooling process.
Add the Yogurt. Use a wire whisk to mix thoroughly.
Apply the glass lid (do not pressurize) and set on "Yogurt" for 12 to 24 hours (depending on desired thickness).
After the Mexican Crema has Incubated
Mix in the Lime Juice and the Salt, then seal in an airtight container and refrigerate for 24 hours before using.
Will keep (refrigerated) for up to 3-4 weeks.
