Soured Cream Recipes
SOURED CREAM
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
Categories Condiment
Time 10m
Yield Makes 400ml
Number Of Ingredients 5
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
HOMEMADE SOUR CREAM
A lot of cake and cookie recipes call for sour cream which might not be readily available at home. This quick fix tastes exactly like the standard store-bought sour cream and is easy to make.
Provided by Celestial
Categories Side Dish Sauces and Condiments Recipes
Time P1DT10m
Yield 8
Number Of Ingredients 3
Steps:
- Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 1.2 g, Cholesterol 41.4 mg, Fat 11.2 g, Protein 0.9 g, SaturatedFat 6.9 g, Sodium 14.4 mg, Sugar 0.4 g
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