Food Recipes Homemade Crema Be the first to rate & review! Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press) By Hugh Acheson Hugh Acheson Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Yield: 2 cups Cook Mode (Keep screen awake) Ingredients 1 cup sour cream 1 cup heavy cream 1 teaspoon kosher salt Fresh lime juice, optional Directions In a bowl, whisk together the sour cream, heavy cream and salt. Cover the bowl and let the mixture sit at room temperature for at least 2 hours. The crema can be refrigerated until the same date as the expiration date for the sour cream or heavy cream. Bring the crema to room temperature before serving; season to taste with lime juice if desired. Rate It Print