2013年4月14日 · I found a sour cream recipe. This asked me to put some cream in a bowl, add white vinegar, then let it sit in the refrigerator for one hour. I used some cream called “UHT thickened cream” and added some drops of white rice vinegar. The taste is okay, but it is liquid like milk and not thick like the sour cream sold in stores in the United ...

2014年1月31日 · You can tell if sour cream has gone bad if you notice dark mold on its surface, bright bacterial marks, pockets of watery liquid and a sharp, bitter flavor. First the liquid will begin to separate, at which point it can still be used but within a week you will need to throw it out when you notice mold on the inside of the lid and then in the ...

2017年8月18日 · The most likely thing you can do is alter the existing ratio to favor the 'thinner' ingredients. More Buttermilk, less mayo or sour cream. Your second 'best' option would be to seek an thinning agent that does not distort the existing flavor profile 'too much'. Best candidate would probably be heavy cream or soft butter.

2020年5月1日 · This is a very normal thing to do. The result is not called yogurt, but sour cream. You can use yogurt, especially lactobacillus yogurt, as a starter for full-fat sour cream of the Eastern European type. The fermentation process is the same as for yogurt. It gets a very nice characteristic smell which is different from that of yogurt.

2020年8月21日 · Hand-cranked ice cream makers work, of course - you just have to be willing to do the cranking. Use the proper temperature; Your ice cream maker has to be at the coldest temperature to which you can get it, and the base has to be as close to 0 C as possible.

2016年3月14日 · A note on the sour cream. It can't be a thick, heavy consistency. It should be quite light and slightly uneven in texture (whisking makes it smooth). It is almost yoghurt like and contains about 10% fat. I have seen suggestions that low fat sour cream can be quite similar. I get the impression IKEA stocks it globally. It should look something like

2019年9月22日 · Six days is past the point where the soup is still likely to be "fresh"; the sour taste is most likely spoilage of some sort. As for the question of why the airtight container was different from the open one: it could be that the open container absorbed more microbes that were floating around in the air, or it could be that the open container ...

In cooked sauces like stroghanoff or some curries, again, the result will be similar but different. The one specific issue you may face is whether the sauce breaks, which will be dependent on the level of dairy fat in the sour cream or yogurt, not which one is being used. So you may wish to use a full-fat sour cream for cooked sauces.

2024年11月14日 · The ingredients in sour cream simply says, "Cultured cream". The ingredients in crema says, "cow milk's cream 25% fat, citric acid, stabilizers (guar gum, cellulose gum, sodium citrate, carrageenan, mono- and diglycerides, sodium alginate, carob gum, tricalcium phosphate), iodized salt, artificial flavoring, natamicina".

2016年1月17日 · My mum has always liked making home made yoghurt, but the major problem with it has been the fact that it gets more sour over time. The night after she makes it the flavour is usually a perfect balance between creaminess and sourness (very much like the flavour of many supermarket greek yoghurts).