This homemade method of sour cream was moved from sweet babe. The finished sour cream should be solid, not sour? Sour cream is very versatile, can make the bread soft, Muffin keeps the Q bomb moist at all times, can apply bread, can make mousse cake, can make fake light cheesecake, etc., and play your imagination. There aren't many hundreds of thousands of messages. If I don't reply to the message, most of them are because you asked for duplicate questions. Please take a look at the message.
In order to wash a cup less, only one empty bottle and a small spoon are needed from the beginning. First, pour 30 ml of lemon juice into the bottle.
Pour 200ml of whipped cream into it and don't stir it.
Then let stand for 30 minutes
After 30 minutes, stir it evenly with a small spoon. It feels liquid when it starts to stir, but after a few seconds, the resistance is increased and it becomes thicker and thicker.
After a few tens of seconds, the sour cream is ready. Take a spoonful and look at it. It is already very thick or has become solid.
Screw the cap tightly into the refrigerator for storage. Place a plastic wrap between the bottle mouth and the cap to increase the seal. After chilling overnight, the sour cream completely turned solid.
I have bought ready-made sour cream. The color and taste are basically the same as the homemade sour cream. The homemade sour cream has a lemon scent, and the cost of homemade is much lower? The container is preferably narrower. Always rinse the cream into the lemon juice and let it stand for 30 minutes before stirring. Attached to various West Point links with sour cream Blueberry sour cream Mafen https://www.xiachufang.com/recipe/100286952/red velvet cake https://www.xiachufang.com/recipe/100431686/ sour cream spit Division https://www.xiachufang.com/recipe/188043/ yogurt cake https://www.xiachufang.com/recipe/266241/ heavy cheesecake https://www.xiachufang.com/recipe/100626158/matched tea Cheesecake https://www.xiachufang.com/recipe/1048581/sour cream waffle https://www.xiachufang.com/recipe/101780806/