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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