Soured cream
- Esther Clark
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Makes 400ml
Easy
Prep: 10 mins
plus overnight resting
A star rating of 4 out of 5.5 ratingsRate
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Make your own soured cream to spoon onto chilli, nachos and more. It's quick to make but needs to be left overnight to develop that creamy texture
Vegetarian
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Movie night nachos with chorizo & creamy guacamole
A star rating of 4.5 out of 5.10 ratings
Ingredients
Nutrition
Units:
MetricUS
-
300ml double cream
-
60ml natural yogurt
-
2 tbsp white wine vinegar
-
½ tbsp finely chopped chives
to serve
-
½ tsp fine sea salt
to serve
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Nutrition: Per tbsp
- kcal118
- fat13g
- saturates8g
- carbs1g
- sugars1g
- fibre0g
- protein1g
- salt0.02g
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Method
-
step 1
Pour the cream, yogurt and vinegar into a sterilised jar, put on the lid and shake well. Remove the lid and place a square of clean kitchen paper on top of the jar before sealing with a piece of string or rubber band.
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step 2
Leave the soured cream overnight in a cool place, but not in the fridge. The next day you should have a thick, spoonable mixture. To serve, stir through the chives and sea salt, if you like. Will keep in the fridge for up to two days.
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A star rating of 4 out of 5.5 ratings
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