Herb Sour Cream

the perfect dip

Herb Sour Cream

  • 150 g yogurt
  • 150 g curd cheese (quark)
  • 100 g heavy sour cream
  • 100 ml milk
  • 1 tbsp. lemon juice
  • 100 ml canola oil
  • 1 × fresh mixed herbs (e.g., parsley, dill, cress, and basil)


To make the herb oil, roughly cut up the stems of the herbs and rub them between your hands, then put them in a 0.5 L iSi Gourmet Whip bottle and fill it up with 100 ml of rapeseed oil.

Assemble the iSi Rapid Infusion Set, screw on an iSi Professional Charger and let it stand at room temperature for at least 1 hour.


Then quickly de-aerate the bottle by pressing the lever and strain the oil through a sieve.


Now the herbal oil is finished, mix it with the remaining ingredients. Then pour the mixture back into the iSi Whip, screw on an iSi Professional Charger and shake 8 to 10 times.

By flavouring the oil, the flavour of the herbs is better preserved than if you were just to mix everything together at once.

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