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Soured cream in bowl with tortilla chips and crudités

Soured cream

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  • Preparation and cooking time
    • Prep:
    • plus overnight resting
  • Easy
  • 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

  • Vegetarian
Nutrition: Per tbsp
NutrientUnit
kcal118
fat13g
saturates8g
carbs1g
sugars1g
fibre0g
protein1g
salt0.02g
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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

  • 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. 

Goes well with

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Overall rating

A star rating of 5 out of 5.2 ratings
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