Mexican Crema

Step 1

Heat heavy cream to room temperature in a small saucepan. Remove from heat and add buttermilk. Stir and pour into a jar and seal (I use a mason jar).

Step 2

Keep jar in warm place (on counter or on top of refrigerator) for 12-24 hours.

Step 3

Add lime juice, salt and seal again. Shake to mix until well combined.

Step 4

Keep refrigerated or use right away. Good refrigerated for up to 2 weeks.