Soured cream

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per tbsp

  • kcal118
  • fat13g
  • saturates8g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein1g
  • salt0.02g
  • Ingredients
  • Method
  • Ingredients

  • 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
  • Method

    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.

    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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