Soured cream in bowl with tortilla chips and crudités

Soured cream

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(1 ratings)

Prep: 10 mins plus overnight resting


Makes 400ml

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per tbsp

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


  • 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


  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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