I'm wondering if we're still having a misunderstanding about the sour cream vs soured cream question. The reason I say that is because Demi's recipe calls for 4 fluid ounces of soured cream. In North America, we wouldn't measure sour cream as a liquid; it comes in a semi-solid form. Some recipes call for cream that you make sour by adding a tablespoon or so of vinegar, and I'm wondering whether that's what the recipe means. Would you clarify that for us, please, Demi. Thanks.

Karen D.