sour cream
2:10
Added: 1 year ago
From: Cookingcommonsense
Views: 4,719
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  • Wow, you're right. I never thought of that. Good idea. I use a lot of buttermilk so I use that but it is nice to have an alternative in a pinch. Thanks!

  • I just add vinegar to cream and blend it then put it in the fridge, Buttermilk is just milk and vinegar so i skip the middle step by doing it this way, It works.

  • The video stops at 1:39 :o(

  • I leave it out and check it every eight hours or so until it is thick enough, then I put it in the refrigerator. Oddly enough it isn't always the same amount of time. My kids like it more sour so I was adding more buttermilk and that makes it take longer to set out. But when I use just 1TBL per pint it gets thick much faster. I find it will "sour up" in the fridge but it "thickens up" better out on the counter. Thanks for your question and hope that helps!

  • at 1:50 you say something about putting it back in the fridge...there is kind of a skip in the video so it's hard to tell but do you leave it out for a period of time??

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