• Soured cream
Soured cream
Soured cream is slightly thickened single cream whose lactose (sugar) has been converted into lactic acid to give a characteristic ‘sour’ taste.
Most soured creams will keep in the refrigerator for 10-21 days. The slightly tart, refreshing taste of all soured creams works well in both savoury and sweet dishes.

In savoury cooking, it can be stirred into hot and cold soups, sauces, quiche fillings and vegetable purees to enrich them. (If to be cooked, soured cream should not be boiled, as this can cause it to separate and curdle; being higher is fat, crème fraiche can be boiled.) It also makes a good filling for baked potatoes, especially mixed with chopped herbs and garlic.

In sweet cooking, it is added to cheesecakes, cakes and biscuits, and makes a delicious partner for sweet fruits like pineapple as well as pies and hot puddings such as crumbles.

Related recipes

 
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Wholemeal soda bread gets a tasty twist in Paul Hollywood's version, flavoured with soured cream, cheese and fried onion

Avg user rating: 3 out of 5 stars



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Orange soured cream cake
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Avg user rating: 3 out of 5 stars



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Seared Fillets of Pilchards with Potato Pancakes and Soured Cream and Mustard Dressing
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Avg user rating: 4 out of 5 stars



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Mediterranean Vegetable Cups with Chilli Soured Cream
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Avg user rating: 3 out of 5 stars



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Avg user rating: 3 out of 5 stars



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Avg user rating: 5 out of 5 stars



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Salmon Ceviche with Cucumber and Soured Cream
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Avg user rating: 3 out of 5 stars



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Tortino di gamberi (prawn and coriander fish cake with a sour cream and chive dip)
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Avg user rating: 3 out of 5 stars



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