SOURED CREAM

Soured cream image

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

Provided by Esther Clark

Time 10m

Yield Makes 400ml

Number Of Ingredients 5

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

Steps:

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.
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.

Nutrition Facts : Calories 118 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium