dairy
Soured cream
4.9 g1 teaspoon
15 g1 tablespoon
Density ~1.0 g/ml; 4.93 ml per tsp gives 4.9 g.
Instead of Soured cream
Soured natural yoghurtUse the same weight; stir in off the heat to avoid splitting. It is tangier and thinner.
Full-fat natural yoghurtUse the same weight; add 5 ml lemon juice per 100 g. Stir in off the heat.
CreamUse the same weight; add 15 ml lemon juice per 200 ml and stand 10 minutes. It will thicken slightly.
