Soured Cream

• 300 ml (10½ fl oz) pouring (single) cream (35% fat content)
• 100 ml (3½

Combine the cream and buttermilk and mix well. Pour into a clean container and cover with a piece of muslin (cheesecloth). Leave in a warm place (about 26°C/79°F) for 24 hours.

Check the sourness and consistency — it should have thickened considerably (but it won’t be as thick as commercially made sour cream). Store in the refrigerator for up to 5 days.

When ready to serve, whis