Crema Mexicana

also called crema · mexican crema · mexican sour cream · crema agria · table cream

The table

2 cups(480 mL)heavy creamwarm to 85°F (29°C)whisk in the buttermilk, culture 24 hrstir in the lime and saltchill 4 hr
1/2 cup(120 mL)whole milk
1/2 cup(120 mL)cultured buttermilk
1 Tbs(15 mL)lime juice
1/2 tsp(from 1 lime)lime zest
1/2 tspfine sea salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.

Pans and tools

1warm to 85°F (29°C)

2whisk in the buttermilk, culture 24 hr

goes in with what step 1 made

3stir in the lime and salt

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 day 4 hr2 of 4 steps give no time
Needs you
none given
If you get it wrong
Unforgiving — the culture dies above 110°F, and cream warmed past it sits out for twenty-four hours and never thickens

  1. warm to 85°F (29°C)

    not timedfrom the start

  2. whisk in the buttermilk, culture 24 hr

    1 daywalk awayfrom the start

  3. stir in the lime and salt

    not timed1 day in

  4. chill 4 hr

    4 hrwalk away1 day in

You'll need saucepan

Goes with

See how it is written
>> title: Crema Mexicana
>> category: Dressings & Dips
>> tags: cream, cultured, mexican, condiment, make-ahead
>> counters: Panadería, Taquería, The Bowl Shop
>> aka: crema, mexican crema, mexican sour cream, crema agria, table cream
>> pairs-with: birria-de-res, refried-beans
>> servings: 12
>> time: 28 hr 15 min
>> slack: unforgiving — the culture dies above 110°F, and cream warmed past it sits out for twenty-four hours and never thickens

>> step: warm to 85°F (29°C)
Warm @heavy cream{2%cup}(480 mL) and @whole milk{1/2%cup}(120 mL) in a #saucepan{} to 85°F (29°C), which is barely warm to a finger.

>> step: whisk in the buttermilk, culture 24 hr
Whisk @cultured buttermilk{1/2%cup}(120 mL) into @&(~1)warm cream{}, cover the pan with a cloth, and leave it on the counter to culture ~ferment{24%hr}, until it coats a spoon and smells faintly sour.

>> step: stir in the lime and salt
Stir @lime juice{1%Tbs}(15 mL), @lime zest{1/2%tsp}(from 1 lime) and @fine sea salt{1/2%tsp} into @&(~1)cultured cream{}.

>> step: chill 4 hr
Refrigerate @&(~1)crema{} ~chill{4%hr} to set; it thickens as it cools and keeps 2 weeks.