![]() ![]() In short, companies have to remake the once natural bacteria within the milk to create buttermilk. Its crumbly topping and smooth apple filling are crowd-pleasers Be prepared to serve seconds. Now, cover the bowl with plastic wrap and refrigerate the dough for 1 hour. Sour Cream Apple Pie A cool, creamy version of the original, this delicious dessert is the perfect finish to a satisfying summer meal. ![]() Next, add the flour, baking soda, baking powder, cream of tartar, cinnamon, cloves, ginger, and nutmeg. Dairy companies add made-man versions of the bacteria to milk and stabilizers to protect the product's integrity. Add in the eggs, sour cream, and extract. Nowadays, milk is pasteurized, and it loses these buttermilk-making bacteria in the process. Buttermilk, or the remaining liquid after cream has been churned to butter, has " naturally-occurring bacteria ferment the dairy, converting milk sugars into lactic acid." When those enzymes come in contact with the heavy cream, they cause the souring process to occur. It's super simple, but does require some time to ferment. The process is quite effortless thanks to the magic of buttermilk. How to Make Homemade Sour Creamįor the full experience of sour cream, you can make your own with only two ingredients. Salt and flavor additives create a more pleasant taste. Gelatin is often added to make the sour cream thicker. This process is called souring, hence the name "sour cream." Many commercially-made sour creams use additives. The lactic acid-producing bacteria increases the amount of lactose, causing it to thicken. Bacteria is added to the cream to create the thick substance we are used to. To make sour cream, it starts with none other than-you guessed it-cream. ![]()
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