tag:blogger.com,1999:blog-3259122415745946344.post3992829286360722512..comments2024-03-25T05:50:15.254-07:00Comments on The Alchemist: Make Your Own Homemade Sour CreamThe Alchemisthttp://www.blogger.com/profile/11686471128010778030noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-3259122415745946344.post-57064025536843422512019-10-21T15:36:47.903-07:002019-10-21T15:36:47.903-07:00You can find information about each game's bet...You can find information about each game's bet line structure in the information section on every game.<br /><a href="http://www.mega888indonesia.com/register-mega888/" rel="nofollow">scr888</a>smokegoodhttps://www.blogger.com/profile/01498593853878491642noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-87237943784653658272019-10-18T17:29:20.328-07:002019-10-18T17:29:20.328-07:00Cockfighting is not recognized as a form of sport ...Cockfighting is not recognized as a form of sport by the Latin American countries in general, although it persists in several areas.<br /><a href="http://www1.daftar-s128.org/kungfu-chicken/" rel="nofollow">s128 apk</a><br />Paraguay prohibited it by law. In Cuba, however, cockfighting continued to be regulated by the government until curtailed by the Castro regime in 1959.<br /><a href="http://www.ayamjago.asia/agen-sabung-ayam-s128-terpercaya/" rel="nofollow">s128 apk</a><br />The sport became popular in Haiti, Mexico, Puerto Rico, and the Philippines, the latter two being important cockfighting centres.<br /><a href="http://www.daftar-s128.com/daftar-s128-resmi-indonesia/" rel="nofollow">s128 apk</a><br />Those who enjoy cockfighting insist that theirs is an amateur—not a professional—sport and that the greatest zest to be obtained from it lies in the many chances to gamble before and throughout a fight.<br /><a href="http://www.cf88android.com/download-cf88-android/" rel="nofollow">s128 apk</a><br />Odds against one bird or the other fluctuate constantly, and it is not uncommon for a great deal of money to be wagered. Cocks usually are put to the main when between one and two years of age.<br /><a href="http://www.daftar-sv388.org/sabung-ayam-sv388/" rel="nofollow">s128 apk</a>smokegoodhttps://www.blogger.com/profile/01498593853878491642noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-7781428566328965022019-05-18T22:43:04.306-07:002019-05-18T22:43:04.306-07:00I used heavy cream, lemon juice and full fat milk....I used heavy cream, lemon juice and full fat milk. Gave it a mix. Let the entire mixture sit in a mason for 18 hours. The whey separated and the cream is set. However, I am confused whether this can be consumed as it does not taste sour. Has a funny odor. It often happens that if I (by mistake) leave the milk on the counter for 8 to 10 hours it turns thick (like yogurt) and we usually discard such milk considering it has rotten. Hence I am wondering of my milk has rot or this is how sour cream is made? I reside in India and currently the temperature in my city is 40 degrees C. Please guide me. I was hoping to make a red velvet cheese cake this evening.Harshadahttps://www.blogger.com/profile/07505807454050131992noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-21356668639197004772017-05-04T11:27:25.446-07:002017-05-04T11:27:25.446-07:00Want access to huge Nutribullet smoothie recipes f...Want access to huge Nutribullet smoothie recipes for FREE? Explore our vast collection of <a href="http://www.eatformula.com/category/nutribullet-recipes/" rel="nofollow">Nutribullet Recipes</a>Talha Yeasinhttps://www.blogger.com/profile/04258777661874521741noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-26278617009575934902017-03-20T16:08:59.253-07:002017-03-20T16:08:59.253-07:00here http://apromera.com/here <a href="http://apromera.com/" rel="nofollow">http://apromera.com/</a>Anonymoushttps://www.blogger.com/profile/02903671242118041135noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-1507177525790693572016-12-29T05:17:56.186-08:002016-12-29T05:17:56.186-08:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/08639754893835396260noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-72327166812879718352016-12-29T04:53:34.561-08:002016-12-29T04:53:34.561-08:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/08639754893835396260noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-60410717600552806362016-07-02T21:49:59.657-07:002016-07-02T21:49:59.657-07:00Thank-you have had eratic results with all the dif...Thank-you have had eratic results with all the different advice out there. This makes sense.fayhttps://www.blogger.com/profile/10597661149096302594noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-62521226877166460232016-03-28T05:23:15.882-07:002016-03-28T05:23:15.882-07:00Hi Dear,
My name is Tej, and I am from India.
I w...Hi Dear,<br /><br />My name is Tej, and I am from India.<br />I wanted to make a dessert called Rasmalai using curdled milk. But the thing is when I opened the packet of milk, it was already curdled. I thought if I filter the water out I might get rest of the cream which I can use for making my sweet or panneer. <br />But You know what, it has become like a curd, as if I have blended the curd in grinder, it has become a cream.<br />Any Idea, what can this be used for ?<br />Anonymoushttps://www.blogger.com/profile/12736980562700254918noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-40159518166823765072016-01-14T17:22:06.108-08:002016-01-14T17:22:06.108-08:00If you are using buttermilk, yogurt, etc, it has t...If you are using buttermilk, yogurt, etc, it has to have "live cultures." If your buttermilk doesn't have live cultures, it won't work. Also, about going bad. If you leave milk or cream out to sour, it will become sorted by whatever bacteria is in the air. Likely, bad tasting bacteria. By putting live cultueres in, they will be what digests and flavors the milk. So there is a difference between just letting it sit out on the counter versus inoculating it with a good, live culture. Anonymoushttps://www.blogger.com/profile/01923356676112860355noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-42875146316659425142016-01-14T17:21:36.300-08:002016-01-14T17:21:36.300-08:00If you are using buttermilk, yogurt, etc, it has t...If you are using buttermilk, yogurt, etc, it has to have "live cultures." If your buttermilk doesn't have live cultures, it won't work. Also, about going bad. If you leave milk or cream out to sour, it will become sorted by whatever bacteria is in the air. Likely, bad tasting bacteria. By putting live cultueres in, they will be what digests and flavors the milk. So there is a difference between just letting it sit out on the counter versus inoculating it with a good, live culture. Anonymoushttps://www.blogger.com/profile/01923356676112860355noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-52055936510601423332016-01-14T17:21:13.456-08:002016-01-14T17:21:13.456-08:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/01923356676112860355noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-7867177321052272272015-11-29T17:53:23.313-08:002015-11-29T17:53:23.313-08:00This recipe Didn't work at all. Tried with but...This recipe Didn't work at all. Tried with buttermilk it didn't thicken at all. Ashlee C.https://www.blogger.com/profile/08977767828665508713noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-78401530708997964282015-08-15T08:55:20.031-07:002015-08-15T08:55:20.031-07:00Just fyi: powdered buttermilk works well and also ...Just fyi: powdered buttermilk works well and also helps to thicken. It can be found in most stores.Anonymoushttps://www.blogger.com/profile/15624780384353939480noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-71614098081212429052015-06-18T16:44:23.594-07:002015-06-18T16:44:23.594-07:00Katie, yes. I prefer using lemon over vinegar in m...Katie, yes. I prefer using lemon over vinegar in making buttermilk. U definitely can replace vinegar with lemon. KimmiLouhttps://www.blogger.com/profile/14470683483797376331noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-35750604436482622015-06-18T00:00:35.998-07:002015-06-18T00:00:35.998-07:00can you substitute vinegar with lemon juice?can you substitute vinegar with lemon juice?Anonymoushttps://www.blogger.com/profile/11291065691770714697noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-81088388836653798862015-06-04T08:57:01.418-07:002015-06-04T08:57:01.418-07:00This is a response to Gabrielle Miller, I haven...This is a response to Gabrielle Miller, I haven't made sour cream yet, but I am in the process of making yogurt, and it says if it hasn't thickened up right you can leave it out for up to 36 hours, put in the fridge for then 8-12 and if it still havent thickened to repeat leave out for up to 36 hours...anyone else do this with sour cream??Anonymoushttps://www.blogger.com/profile/11238761816555425878noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-37072733796153128272015-02-27T19:00:49.130-08:002015-02-27T19:00:49.130-08:00Hi there! I was excited to make my own sour cream ...Hi there! I was excited to make my own sour cream and used the buttermilk method. After 24 hours, my sour cream ish stuff had thickened quite a bit. It was the texture of a thick custard like creme brulee, but not sour at all. It tastes rich and creamy and not necessarily sweet, but it doesn't have that sour tang of sour cream. What can I do to fix this or what did I do wrong?Anonymoushttps://www.blogger.com/profile/04987557507245774068noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-52697983966830108232015-02-09T19:42:12.785-08:002015-02-09T19:42:12.785-08:00Shreya Chaddha - Yes, the point is that you want i...Shreya Chaddha - Yes, the point is that you want it to sour. It's the beginning stages of it going "bad" but it's not bad to eat. This is the same process as making yogurt, how milk sours after being left out for hours to make yogurt. <br /><br />I hope that helps.<br />Good luck!The Alchemisthttps://www.blogger.com/profile/11686471128010778030noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-84613537536665403262015-02-05T22:35:33.402-08:002015-02-05T22:35:33.402-08:00hi melissa, i just want to confirm about leaving t...hi melissa, i just want to confirm about leaving the cream at room temperature for about 24 hours. i am from india and being a tropical country it is pretty hot here. i just wanna ask whether leaving the cream out for 24 hours can it go bad as we never leave cream out for more than 1-2 hours?<br />thanksAnonymoushttps://www.blogger.com/profile/09241306938940498648noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-24911996217975394982015-01-20T06:09:40.336-08:002015-01-20T06:09:40.336-08:00@ummmaryam hi I'm from the Philippines too. No...@ummmaryam hi I'm from the Philippines too. No, I don't think you can use all purpose cream since it only has less than 10% fat content. Heavy cream or whipping cream has 35% or more. As far as I know SM carries the following brands--President, Elle & Vire and Anchor. Remember to check the fat content to make sure it's not half and half or light cream. If you can't find any you can try Nestle Sour Cream but it really isn't authentic since the fat content is around 8%.<br /><br />@TheAlchemist - I'm planning on making NY-style cheesecake soon and the recipe calls for sour cream. I wanna know which version of your recipe is closer to an authentic sour cream.jana_cabatohttps://www.blogger.com/profile/03884041796780787377noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-5933416611471301942014-04-24T10:25:57.419-07:002014-04-24T10:25:57.419-07:00ummmaryam - I'm sorry I don't really know ... ummmaryam - I'm sorry I don't really know what all purpose cream is, since we don't have that in the U.S. Is it just cream? If it is, I think you should just try it and see if it works. Sorry I can't be of more help. It's hard when trying to translate recipes into recipes for other countries since the ingredients are different.<br /><br /><br />Indicanne - I'm sorry, I don't know. We don't have buffalo curd here in the U.S. I'm not sure what it is. I wish I could be of more help. You can always add some milk to thin it out, or add more of another wet ingredient to thin it out then refrigerate it.The Alchemisthttps://www.blogger.com/profile/11686471128010778030noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-2764669593580112342014-04-23T22:44:03.373-07:002014-04-23T22:44:03.373-07:00Hi! I tried to do the sour cream with yogurt (actu...Hi! I tried to do the sour cream with yogurt (actually buffalo curd) and heavy cream. The sour cream taste is quite OK, but it's too thick, almost hard. What could be the problem? I am in a hot and humid country so room temperature is probably higher. Should I leave it for a shorter time in room temperature or?Anonymoushttps://www.blogger.com/profile/01553708054286366640noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-5540497377497583572014-04-23T02:48:40.737-07:002014-04-23T02:48:40.737-07:00Hi,I'm from the western part of the Philippine...Hi,I'm from the western part of the Philippines and what is available here is only all purpose cream,can I use it in place for the heavy cream that you mentioned?ummmaryamhttps://www.blogger.com/profile/02774765990614052666noreply@blogger.comtag:blogger.com,1999:blog-3259122415745946344.post-34525649333250762012014-02-10T16:42:15.202-08:002014-02-10T16:42:15.202-08:00I used the dry container of Cultured buttermilk po...I used the dry container of Cultured buttermilk powder that you add to the 1/4 C. less 1 T. of water to make the buttermilk along with the heavy cream. Gave it 2 taps in magic bullet and let sit for 24 hours covered at room temp. Saved me from stopping at grocery store on the way home. Really good. Thanks for the recipe. Anonymoushttps://www.blogger.com/profile/13407387417814892420noreply@blogger.com