Make sure the cream cools completely prior to adding the starter culture. In step 1, heat the cream to 180☏ and hold at that temperature for 30 minutes. You can slowly add more cream to the milk powder until it's well combined, then proceed with heating the cream. Make sure the milk powder is mixed in well. When using dry milk powder to thicken sour cream you'll need to combine a small amount of it with the cream prior to heating the cream. There are several varieties of dry milk to choose from. Add Dry Milk Powder To Your Cultured Sour Cream If you want that thicker consistency that you might be used to, there are a few ways to make your homemade sour cream thicker too. īecause store-bought sour cream generally contains thickeners and other added ingredients, it is generally thicker than homemade sour cream. It should appear as one solid mass and be relatively smooth. You can tell that your sour cream has set when it becomes more or less uniform in appearance. Sour cream will keep in the refrigerator for 2-3 weeks.
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