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Soured Cream
- Difficulty
Easy
By Ben Shewry
Published 2012
Ingredients
300 ml 10½ fl oz 100 ml 3½
Method
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
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Components
- Soured Cream
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