I made clabbered cheese simply by having Fresh Milk in fridge Past it's Best BY Date. If you leave it long enough, it does it's change in the fridge! 😂 Thank you for sharing this! ❤ I am interested in these Ways! My mom was Slavik and often had PAILS of milk, souring! Lol I used to look at her with strange looks, as she was eating Sour Milks!
It can call it fermentation if you like, but simply fresh raw milk cream goes “sour” and turns into sour cream, The store cream will not go sour without added culture because all of natural milk enzymes are killed by pasteurization therefore requires added cultures
I love homemade sour cream and make many fermented and cultured foods at home. I do understand what you are trying to convey but please don't spread misinformation! If stabilizer and thickened are being used in commercial foods, companies are required to list them. Problem is we don't always read the ingredients very thoroughly.
![เจ็บที่ยังฮัก - ม่อน วรวิทย์ [ Official Mv ] จอนนี่มิวสิค](http://i.ytimg.com/vi/KALIGSRSjFs/mqdefault.jpg)
This is very useful to me. I use a lot of sour cream and its not cheap neither very healthy. Thank you for sharing. Cheers
Cheers
Hi Luli! Yum, best is homemade sour cream. You are right about the low fat, I never buy low fat anything, too many chemicals.
Have a very blessed day!
Thank you, God bless you
I wondered how it was made!! Thank you!!
@@Sherryl-nh3ye I am happy to share. Have a blessed day.
I made clabbered cheese simply by having Fresh Milk in fridge Past it's Best BY Date. If you leave it long enough, it does it's change in the fridge! 😂
Thank you for sharing this! ❤
I am interested in these Ways!
My mom was Slavik and often had PAILS of milk, souring! Lol I used to look at her with strange looks, as she was eating Sour Milks!
And now you are looking into these ways! Love it!
Thank you
@@CaroleMcDonnell you are welcome
Forgive me, but does it ferment? How does it stay fresh out of the refrigerator for 24 hours?
Soured fermented foods
It can call it fermentation if you like, but simply fresh raw milk cream goes “sour” and turns into sour cream,
The store cream will not go sour without added culture because all of natural milk enzymes are killed by pasteurization therefore requires added cultures
@@lulishomestead6767 thank you!
I love homemade sour cream and make many fermented and cultured foods at home. I do understand what you are trying to convey but please don't spread misinformation! If stabilizer and thickened are being used in commercial foods, companies are required to list them. Problem is we don't always read the ingredients very thoroughly.
I wish it was misinformation.
If the ingredients are less than 1% or 0.5 mg per serving the company is not required to list in the ingredient list.
Smee tah nah?
thank you
@@dimakelly my pleasure