This homemade Venezuelan Nata is savory, a little bit tart and super creamy! Keep reading to learn How to Make Venezuelan Nata with only 3 ingredients; it will be ready in 15 minutes. Perfect to spread on arepas, cachapas or casabe.
Servings 24 servings
- 2 cups heavy cream
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt, or more to taste
Place heavy cream in the bowl of a stand mixer with whisk attachment (wire whip). Beat over low speed until thickened a little, about 5-8 minutes.
Increase the speed to medium and add lemon juice and salt. Beat for 5 - 7 minutes until fluffy and form soft peaks. Taste and add more salt if needed.
Store covered in the refrigerator up to 5 days.
Server with arepas, cachapas or casabe.
Heavy Cream: heavy or whipping cream in the United States, Double cream in the UK, Nata in Spain and Portugal. The one I use has 38% fat.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
- Beat the cream on low speed for 5-8 minutes, just until it thickens a little but still running. Then add the lemon juice and salt and increase speed to medium and continue beating until soft peaks form.
- DO NOT beat on high speed. It takes time for the cream to reach the right consistency. If you beat the heavy cream too fast you will end up with salty whipped cream, not nata.
- Use lemon juice instead of lime juice. After many testing, I noticed that limes are too tart for this recipe.
- Store in a covered container in the refrigerator up to 5 days.
- Serve with arepas, cachapas, or casabe.
Calories: 68kcal | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 55mg | Potassium: 14mg | Vitamin A: 290IU | Vitamin C: 0.3mg | Calcium: 13mg