Need to set up my cream separator. For sour cream and creme fraiche.
@deluxvivens @civilwarbore I made some the other day with buttermilk in heavy cream.
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@AdmiralHip@deluxvivens ...still not the same bacteria. Not saying it won't be tasty, but you're depending on bacterial acid to thicken it. -
@civilwarbore@deluxvivens well with the recipe that I was using (which was the same one everywhere I looked) letting the mixture sit...
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@AdmiralHip@deluxvivens like you would be with yogurt, really. Creme fraiche bacteria don't make that much lactic acid, so it relies on...Thanks. Twitter will use this to make your timeline better. UndoUndo
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@AdmiralHip@deluxvivens ...a smudge of rennet to thicken it. -
@civilwarbore@deluxvivens I am curious to try this and compare to the one I made. I read about 15 recipes and they never mentioned rennet
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