Thickened cream preparations are awesome to know how to make. They come together in a couple minutes, they’re simple in that there is almost never more than 2 or 3 ingredients, and they work just like cultured cream but taste even better.
Depending on the application I make thickened with either lemon juice or lime juice. I haven’t bought crema, sour cream or creme fraiche in years. When I know I am going to need it I pick up a quart of organic cream.
Technically, this is not the traditional method for making crema. The original ingredients for crema is similar to the ingredients for creme fraiche. Essentially heavy cream and buttermilk.
I make it this way for a couple of reasons, the first being time. This recipe comes together and is ready to go in under a minute. Whereas, traditional preparations take hours to thicken up. The second reason I use this method is that I really like the subtle lime flavor that imparts into the cream. Another reason I prefer this method is that it is fairly easy to find organic cream and organic lemons and limes in the grocery store but finding organic crema or organic sour cream is near impossible, in many places.
I mentioned thickened cream preparations because this is not technically a cultured cream. In order for it to be cultured cream you need to use lactic acid bacteria not citric acid from limes and lemons.
Ingredients for crema: heavy cream, lime juice, and salt.
Combine all ingredients and stir until thickened.
Tags: crema de leche, creme fraiche recipe, easy creme fraiche, sour cream recipe, how to make sour cream