Soured cream
Makes 400ml
Easy
Prep:
plus overnight resting
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
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- 300ml double cream
- 60ml natural yogurt
- 2 tbsp white wine vinegar
- ½ tbsp finely chopped chivesto serve
- ½ tsp fine sea saltto serve
Nutrition: Per tbsp
- kcal118
- fat13g
- saturates8g
- carbs1g
- sugars1g
- fibre0g
- protein1g
- salt0.02g
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.
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.
