Soured Cream

Single cream may be treated with a souring culture to make it thicker and to give it a mildly acidic taste. It has a fat content of 18% and cannot be whipped. You can make sour cream at home by simply adding a few drops of lemon juice to fresh cream.

Uses

Soured cream may be added to sauces and casseroles to make them glossy and slightly acidic. It is also ideal for serving on salads and for using for dips and marinades.

Storage

Soured cream may be kept in the fridge for up to five days, although once opened, it should be used within three days. It is not suitable for freezing.