Homemade Mexican Crema

written by The Recipe Exchange | August 16, 2015

Ingredients

1 cup sour cream
1 cup heavy cream
1 teaspoon salt

Directions

Mix
Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.

Serve or Store
Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.

** NOTES
When purchasing sour cream, pay attention to the expiration date. The crema can be made and stored in an airtight container in the refrigerator for as long as the sour cream would last.

Bring the crema to room temperature before serving.