Homemade sour cream
By VicentaLakin
A FEW DAYS AGO, TRYING TO MAKE A HEAVY CHEESECAKE, SEEING SOUR CREAM IN THE FORMULA, WALKING THROUGH SEVERAL LARGE SUPERMARKETS WITHOUT SEEING WHAT'S ON THE MARKET, HE'S BEEN STRANDED. THIS TRIAL OF YOBIT'S FERMENTATION, AND ALL KINDS OF FLAVORS, WITH BLUEBERRIES FOR YOGURT, IT'S VERY THICK AND LUMINOUS, AND A LIGHT BLUEBERRY FRAGRANCE, NOT VERY SWEET. I'VE BEEN THINKING ABOUT MAKING THAT HEAVY CHEESE FOR TWO DAYS, AND WITH HOMEMADE YOGURT, I'M SURE IT'LL IMPROVE THE TASTE OF CAKE. THERE WAS ONLY A SMALL BOX OF LIGHT CREAM IN THE HOUSE, BUT A LITTLE FERMENTATION BY YUBITT COULD DO AT LEAST 1,000 MLS, SO A COUPLE OF BLUEBERRY YOGURTS CAME ALONG。
Recipe Recommendations
- light cream
- Ubit baking powder 1 small package
- sweetening
- other
- several hours
- simple
Steps for Homemade sour cream
1
1. Material preparation
2
2. Sterilizing containers with open water
3
3. 1/4 packs of yuppet fermentation in light cream, with the remainder to be evened in milk
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4. Put the yoghurt in and start the yoghurt program, which will be completed in 10 hours。Homemade sour cream Make Tips
Ready to eat once prepared. You can add fruit, cereal, etc. for flavor. It tastes even better after chilling in the refrigerator overnight.