Soured Cream Recipe | BBC Good Food

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• Soured cream

Soured cream

• Esther Clark

Save recipeMakes 400mlEasyPrep: 10 minsplus overnight restingA star rating of 4 out of 5.5 ratingsRateloading...

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

VegetarianPrintAdSkip to ingredientsAlternativesComplete the dish

Showing items 1 to 3 of 3

Movie night nachos with chorizo & creamy guacamole

A star rating of 4.5 out of 5.10 ratings

The perfect snack for sharing, who could resist this mountain of cheesy nachos topped with lime-spiked guacamole? Put the Mex-factor into your Saturday night

Ingredients

Nutrition

• 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

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Nutrition: Per tbsp

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

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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.

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Overall rating

A star rating of 4 out of 5.5 ratingsAdAd

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