Crema Mexicana (Mexican Cultured Cream)Crema Mexicana (Mexican Cultured Cream)

When sour cream is called for in a Mexican recipe, it is usually a substitute for crema Mexicana, which is more like crème fraiche or cultured cream, rather than the sour cream commonly sold in the United States.

In the United States, sour cream is made from cultured cream with approximately 20 percent butterfat, along with additional ingredients, such as carrageenan and guar gum. It is usually thicker and sourer than French crème fraiche and crema Mexicana, which are made from cultured cream with a higher fat content (as high as 30 percent). The higher butterfat content makes crème fraiche and crema Mexicana richer tasting than sour cream and more resistant to curdling when heated.

If unavailable, crema Mexicana can easily be made at home.

How to Make Crema Mexicana

Yields 1 cup (237 ml)

Ingredients:

  1 cup (237 ml) whipping cream

  1 tablespoon (15 ml) buttermilk

Directions:

  To sterilize a tempered glass container, fill it with water, place it in a microwave, and heat to a boil. Carefully pour out the water and set the container aside to cool for a few minutes.

  When the container has cooled, pour in the whipping cream, add the buttermilk, and gently swirl to mix.

  Cover with plastic wrap and set aside at room temperature 12–18 hours, or until the cream has thickened.

  Stir, re-cover, and refrigerate until needed. It will continue to thicken and will keep refrigerated for about 1 week.

Note: If a recipe calls for jocoque, it usually means a product similar to Greek style yogurt, also called “labneh” in the Middle East. It was introduced to Mexico by Lebanese immigrants and is sometimes used as a substitute for crema Mexicana. In the area of Mexico where Michoacán and Jalisco meet, crema Mexicana is called “jocoque.”¹