Yield: 1 cup
1 cup heavy cream
2 tablespoons buttermilk
1 tablespoon strained lime juice
1/8 teaspoon salt
Place heavy cream and buttermilk in a sterile jar.
Whisk to combine.
Screw the sterile lid on the jar.
Keep the jar at a warm room temperature for 12-24 hours.
The crema is ready when it is thick, like a warm pudding. It will move slightly when jiggled.
Add lime juice, salt and whisk until well combined. The crema will become somewhat thinner.
Can be covered and stored in the icebox for up to 2 weeks.