Soured Cream

Preparation info

  • Difficulty

    Easy

Appears in

Biota

By James Viles

Published 2016

  • About

Ingredients

  • 500 ml (17 fl oz) cream
  • 125 ml (4 fl oz) natural yoghurt or buttermilk

Method

Put the cream in a pan and heat gently to blood temperature. Add the yoghurt, remove from the heat and cover tightly with plastic wrap. Leave to steep until the cream curdles and a thick layer of curd forms on top, with residual whey underneath - it will take around 24 hours will produce a thick cream. Gently remove the cream from the top with a spoon and discard the whey.

Store

In an airtight container in the fridge for up to 1 week.