Cilantro Crema
Recipe by Chef Heidi Fink
Heidi Fink

Cilantro Crema

  • Prep time 5 mins
  • Ready in 5 mins
  • Yield 1 cup or 250ml

Imagine heavy cream made into a luscious yogurt, and then you know exactly what crema (AKA crème fraiche) tastes like! It’s a fermented dairy product like sour cream, with a mildly tangy flavour and soft silky texture. You can ferment your own ahead of time, or you can make a “cheater” version in minutes. I like to flavor my crema with fresh cilantro and a bit of garlic – perfect for a taco topping, or as a dip for quesadillas. My kids call it “Mexican Tzatziki”



To make your own fermented crema, mix together the yogurt or buttermilk with the whipping cream in a mason jar or container with a lid. Let sit at room temperature for 48 hours, until the mixture has thickened. You can speed this process up by using a yogurt maker. Transfer to the fridge until ready to use. Mixture will last at least a week.

To make “cheater” crema, mix together the plain yogurt or sour cream with the whipping cream, stirring until smooth. Add a bit more whipping cream, if necessary, to achieve that luscious, slightly runny consistency. Transfer to fridge until ready to use.

To flavor the crema, stir the minced cilantro, minced garlic, and salt into either version of the crema. Taste to adjust seasoning, Add a bit of lime juice if you like it really tangy.

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