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

  • Prep:10 mins
    plus overnight resting
  • Easy

Nutrition per serving

  • kcal 118
  • fat 13g
  • saturates 8g
  • carbs 1g
  • sugars 1g
  • fibre 0g
  • protein 1g
  • salt 0.02g


  • 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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