1 cup heavy cream
1 cup sour cream*
1 tablespoon lime juice
¼ teaspoon kosher salt
Whisk all ingredients then let sit at room temperature for at least four hours and up to 24 hours. As it sits it will thicken.
Refrigerate after 24 hours.
Crema will stay thick in the refrigerator for a week, then it will begin to separate. Do not keep beyond a week.
*Buttermilk may be used instead of sour cream
Keywords: Mexican crema