Wasn’t sure I’d ever need to make homemade sour cream. I am so thankful to have hung onto the saved links to this page. With the grocery pricing going thru the roof, I’ve found myself making more & more at home. Thank you so very much. 😊
Looks nice. I make sour cream all the time by adding equal parts of heavy cream and CULTURED buttermilk to a jar. Mix it up and allow to sit in a warm place for the cultures to work their magic. This sour cream is more like creme fraiche. Delicious and it lasts a long time in the fridge.
As long as you use a very clean spoon each time you dip in and do not sneak a taste and dip again, it will last for up to a month. I have had great luck with it. Make sure you smooth out the top when you are done, this will help it last even longer. Hope that helps.
+Noreen's Kitchen - Helps a lot, thank you so much. One thing that drives me insane is double dipping or going from one item to another- geezy pete - there's enough silverware to cover each item. Have a beautiful week🎈
she basically made buttercream on the spot with the milk and the lemon(works as the coagulator here). so instead of going and buying buttercream AND cream, you just get the later and voilà! job done!! 😁 p.s i bet it saves a buck or two!! 💃
@@MrKaseiyo Aunque es un poco tarde y han pasado 7 meses, en la receta escrita dice " whipping cream (36% fat content works best)". Así que en España el equivalente sería "nata para montar". Básicamente la nata que encuentres con más grasa por cada 100 gramos.
Hello from São Paulo, Brazil. Hi Gemma I am a big fan of your cooking chanel. This recipe was a life saver over and over. Great recipe and it comes out perfectly. Thank you.
Yes, you are part of this, I cannot do any of it without the support of the brilliant BBB community - Thanks a Million!!!!! Join me LIVE streaming on TH-cam next Thursday (13th) for our 1 Million Celebration at our usual time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers
This just what I needed! The only sour cream I could find in my country are powdered ones and I don't like it much. This is going to be really helpful during my finals exam, thanks! :D
I wanted to tell you that your such an amazing baker 😊 Am really learning a lot with your videos. I have a 7 mo old girl and the more I find out whats in processed food the more I want to cook from scratch. Thank you so much.
Given how much the Mr LOVES sour cream, I guarantee I'll be making this for him. We have a HUGE bag of potatoes and this would go great on top with some chives from the garden! Thanks for sharing!
Hello Gemma! I love the way you make your recipes so easy. I tried your "no machine" ice cream and the results were nothing short of amazing! I have no words to thank you enough for that recipe...
Like really, I have said this before but, thank you so much! This series helps so many people that can't really find said ingredients in their countries. Please keep up your amazing work guys!!! lots of love!!
Since I am a true cheesecake fan,I'm looking for the best and the most delicious recipes.I decides to make the New York Cheesecake,but we don't have sourcream sold in the grocery stores in Turkey.Looks like I'll have to do it by myself,thanks a lot 😊
Gemma, I found your channel a couple of weeks ago and have fallen in love. Thank you so much for sharing your wonderful expertise. Your sweet nature makes your videos such a delight to watch! Also, I adore the bright, beautiful background where you shoot. I wish you much success! XO
Evaporated milk is the same process as the condensed milk, recipe here (www.biggerbolderbaking.com) Evaporated milk is not sweetened so will not thicken, you reduce to about 1/3 of volume. :)
Thanks a Million!!!!! Join me LIVE streaming on TH-cam next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers
Hi Rojeh. I used heavy cream for this, to get the best result. The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cow’s milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream skimmed from milk. The fat content should be indicated on the side panel of the pack. In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. This is sometimes called ‘All-Purpose Cream’. This cream will not form a curd, and it will separate when any other ingredient is added to it.
You're my savior Chef Gemma!! Sour cream is so hard to find specially under lockdown! I can now add it to my Blueberry Cheesecake recipe!! Thank you!!❤️
Wow cool beans awesome this recipe I gotta try next time for dairy baking btw Gemma I made your blueberry muffins about two or a week and a half ago and I'm now down to four they are great anytime of the day or week my mom has had one when working she works from home now due to the pandemic i didn't have yogurt on hand so i subbed with sour cream but wow great to know that I can make my own sour cream definitely making those blueberry muffins again these are a keeper I love them with cuppa joe or tea or even a cold glass of milk or juice thanx again sweetheart for your great awesome lit site good night and good luck
This looks nice, but even better is 2T of plain yogurt mixed with 12 ounces of heavy cream, stirred and set out for 12+ hours at room temp followed by 12 hours in the fridge to firm up
PaintFat Purple ah, good point, the answer is ~70 F. What I do is turn the oven on and set it for 350 and put the jar on top of the over where there is a vent. Hot air blows over the jar for about 10 minutes and then I turn the oven off. The heat will continue to warm the jar.
Hi! I include a link to the written recipe, with instructions and measurements, with each video in the description. Because of all the international conversions, it’s just easier for everyone this way! Here you go! www.biggerbolderbaking.com/how-to-make-sour-cream/
Thanks a lot , I’ve been looking for sour cream & finally found it ... but , can I use whipping cream instead of cream which you suggested ???? I don’t know which one to use
Hi I love your Chanel . It’s the best bigger bolder baking Chanel till now. Please share a recipe for a home made yogurt without any machine. I tried at home using my grandma’s method but it doesn’t set properly. May be I am missing something...) I only saw her doing it , never bother to ask the recipe .so here I am asking you to please help me. Thanks and loads of love and appreciation .
For this recipe you need fresh dairy cream, this is the one which will sour. I do not know what 'whip cream' is, it is different things in different places, sorry :)
Hi Ms Gemma !!!! I just made this yesterday and it got done today. Its so delicious !!!! Thank u so much for the recipe !!!! Im gonna make sour cream biscuits with it.
I was in desperate need of your cream to make new York cheesecake but could t find anywhere in this on going lockdown In India .ur recipe super brilliant easy to adapt recipe came as perfect rescue for me .thank you soooooooooo much for sharing this😍😍😍😍😍😍😍😍😍😍
I really appreciate these recipes. I have been noticing all kinds of dairy products being made with milk ingredients these days, such as skim milk powder and condensed skim milk. As somebody sensitive to lactose, these products are impossible to handle -- dried and condensed milk products contain around 10x more lactose than whole milk. Making cream cheese and sour cream at home will allow me to occasionally enjoy these products without feeling immediately sick. Thanks for these recipes!
Yes! I am happy that you can use these. Processing milk usually concentrates the lactose and protein, it stands to reason, when you reduce the 'water' content you concentrate the other components :)
hi gemma congratulations on one million. was waiting for the one millon and i am really happy for you as you are my inspiration for more bigger bolder baking.lots of love from your biggest fan.❤❤❤
Thanks a Million, Sara!!!!! Join me LIVE streaming on TH-cam next Thursday (October 13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers
Great video, I love this series. There is so much I didn't know I could easily make at home. Could you possibly do a video on how to make jams or preserves?
Hello Gemma. I love your videos.. In this video you showed us how to do sour cream from cream and milk. . I needed to know is there a way to make cream at home.. tq.
This is soo useful !! I am visiting a country right now where sour cream doesn't exist! they just use plain yogurt, so I am definitely going to make this! Thanks so much gorgeous!!!!
Brilliant!! I wonder how my life was before I noticed your channel... Thanks a lot Gemma, now I barely buy any food from the store and I'm so delighted that I can feed my kids homemade healthy food that contain no preservatives or artificial flavours.. I seriously can't thank you enough XXXXX
This is such a good trick to have up your sleeve. However, I rarely have cream on-hand (and if I do, it's ear-marked for another recipe) plus sour cream in my area is really inexpensive, I still love these kinds of videos!!
i'm putting up a stall for walking tacos in a cultural festival! i don't live in the states so it's not easy to find sour cream here. this helped tones!! sending love
Thanks a Million!!!!! Join me LIVE streaming on TH-cam next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers
@@biggerbolderbaking hi i don't what happend but there was no liquide , but the cream consistency looks good to me . My heavy cream was really thick even after i added the milk and the lemon. Can i still use it even it turn out like this ?
![ไปอยู่ไสมา - ช๊อปเปอร์ โตเกียวมิวสิค [ OFFICIAL MUSIC VIDEO ]](http://i.ytimg.com/vi/sWuVNbRTJbc/mqdefault.jpg)
all the supermarkets will hate you for this amaizing kind of videos, i use all this advices and my cakes and cupcakes tastes 10000% delicious
+Ahmed Awami right , just that jeje
Ahmed Awami not if you stay on a farm lol
Wasn’t sure I’d ever need to make homemade sour cream. I am so thankful to have hung onto the saved links to this page. With the grocery pricing going thru the roof, I’ve found myself making more & more at home. Thank you so very much. 😊
Glad you found this helpful, Sammi-Jo. Thank you for sharing.
These bold baking basics are really helping me loads 😍😍😍
I am really happy to hear that :)
Can u make more mug cakes plz?
Baking Fun Puff
@@biggerbolderbaking Thanks for this video. Pls what’s the difference between making yoghurt and sour cream?
Looks nice. I make sour cream all the time by adding equal parts of heavy cream and CULTURED buttermilk to a jar. Mix it up and allow to sit in a warm place for the cultures to work their magic. This sour cream is more like creme fraiche. Delicious and it lasts a long time in the fridge.
Ohh, thank you for the tip. How long does it last in the fridge🎈
As long as you use a very clean spoon each time you dip in and do not sneak a taste and dip again, it will last for up to a month. I have had great luck with it. Make sure you smooth out the top when you are done, this will help it last even longer. Hope that helps.
+Noreen's Kitchen - Helps a lot, thank you so much. One thing that drives me insane is double dipping or going from one item to another- geezy pete - there's enough silverware to cover each item. Have a beautiful week🎈
I think she may have just added regular milk. But I have always just used cream and buttermilk. I have never tried it her way before.
she basically made buttercream on the spot with the milk and the lemon(works as the coagulator here). so instead of going and buying buttercream AND cream, you just get the later and voilà! job done!! 😁
p.s i bet it saves a buck or two!! 💃
This is brilliant, sometimes I get stuck without sour cream so I love that you can make your own!
My Fussy Eater (Ciara Attwell) I mean if you suck without sour cream go to the store this takes 24 hours.
Ponytail kitana blade? 😭 my pony tail didn't touch the floor not fair 😭
Bigger Bolder Baking has always been my to-go site/video for all my baking needs. Thanks Gemma, you are so outstanding!
Thank you for the kind words, Bernahnah.
Same here. Love them all 🤗
I never know where to find sour cream here in Spain, so really you have helped me out a ton!!! Thanks for all these amazing videos Gemma!!!
Cuales son los ingredientes que compras? Porque crema es algo muy general aquí en España, yo solo he entendido la parte de la leche y el limón 🤦🏻♂️
@@MrKaseiyo not just in spain believe me😂🤣🤣
@@MrKaseiyo creo que en este caso la crema es sencillamente nata para cocinar.
@@MrKaseiyo Aunque es un poco tarde y han pasado 7 meses, en la receta escrita dice " whipping cream (36% fat content works best)". Así que en España el equivalente sería "nata para montar". Básicamente la nata que encuentres con más grasa por cada 100 gramos.
I don't even know what's it called here where I live lol
Wow! Who knew sour cream was this easy to make! Thanks for the tip!
Still hard to me
Hello from São Paulo, Brazil. Hi Gemma I am a big fan of your cooking chanel. This recipe was a life saver over and over. Great recipe and it comes out perfectly. Thank you.
Fabio, I'm delighted to know this is helpful to you. Thank you for being here.
Wow thanks Gemma! You are outdoing yourself! You will hit a million in no time at this rate.
Yes, it is almost there! :)
Gemma Stafford
😁
this is is so beautiful to see gemma rise to success im so loving being a part of it
Yes, you are part of this, I cannot do any of it without the support of the brilliant BBB community - Thanks a Million!!!!! Join me LIVE streaming on TH-cam next Thursday (13th) for our 1 Million Celebration at our usual time (8:30am Pacific
Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers
Gemma Stafford so exited!!! 😁😁😁
she replied to me!!! hehe 😍
you deserve all the success because good things happen to good people. we'll always be here learning from you. xx
kuropixie why are you so mean! I didn't said anything about you! 😕
my last reply was to gemma ;)
This just what I needed! The only sour cream I could find in my country are powdered ones and I don't like it much. This is going to be really helpful during my finals exam, thanks! :D
That's great! Let me know how you get on. :)
I wanted to tell you that your such an amazing baker 😊 Am really learning a lot with your videos. I have a 7 mo old girl and the more I find out whats in processed food the more I want to cook from scratch. Thank you so much.
Given how much the Mr LOVES sour cream, I guarantee I'll be making this for him. We have a HUGE bag of potatoes and this would go great on top with some chives from the garden! Thanks for sharing!
This is such a match for baked potato! this was how we had it at home when I was a child :)
I like this, it is quick and to the point, unlike some of the others I have watched.
Hello Gemma! I love the way you make your recipes so easy. I tried your "no machine" ice cream and the results were nothing short of amazing! I have no words to thank you enough for that recipe...
thank you, i am happy to have you with us :)
Saw that process, they use that as starter for making yoghourt. Either lemon or chilli
Thanks Gemma for another great video. I can't find sour cream in Portugal.
You're really talented girl :) Almost a million. Congrats ❤️
Thank you Paula :)
Like really, I have said this before but, thank you so much! This series helps so many people that can't really find said ingredients in their countries. Please keep up your amazing work guys!!! lots of love!!
Thank you for your kind support, that is what I aim for :)
Idk why but I've been having a craving for sour cream lately.. Thank you for showing me how to make it! It's surprisingly simple
Hi Gemma .. you're so close to 1 million! congrats! the sour cream was amazing i use it with a lots of recipes.
That is great, I am happy to hear that!. Excited to get to 1m too :)
What kind of cream.should.i need to use
@@aileentriff8893 heavy cream
Thank you...
You are awesome, we don't have sour cream in our country, thank you so much for your great videos💖💖💖
سلام
شما میدونین این cream یا wipped cream که آبکی هم هست و استفاده می کنن دقیقا چی هست معادلشون که بشه تهیه کرد؟
ممنون میشم راهنمایی کنید😊
I tried this and it was AMAZING! Thank you so much for such a wonderful recipe!
Delighted it was of help !
I have loads more bold baking basics, hope you enjoy all: www.biggerbolderbaking.com/bold-baking-basics/
I tried this recipe and it actually worked. I'm really impressed with this recipe and it is also easy to make. Thanks Gemma
Fantastic! Hope you share your results with me on the website next time 😊
Yeah sure
I think it was the most helpful vedio...I'm really amazed by ur talent gemma 😙
thank you :)
Lady you are a true goddess. I was spending a fortune buying sour cream in Japan.
Didn't know it was that easy to make.
I have you covered, Sierrah! :)
Since I am a true cheesecake fan,I'm looking for the best and the most delicious recipes.I decides to make the New York Cheesecake,but we don't have sourcream sold in the grocery stores in Turkey.Looks like I'll have to do it by myself,thanks a lot 😊
Gemma, I found your channel a couple of weeks ago and have fallen in love. Thank you so much for sharing your wonderful expertise. Your sweet nature makes your videos such a delight to watch! Also, I adore the bright, beautiful background where you shoot. I wish you much success! XO
Gemma, will you make a Bold Baking Basic on how to make evaporated milk? I'm not sure we have that in Finland.
Evaporated milk is the same process as the condensed milk, recipe here (www.biggerbolderbaking.com)
Evaporated milk is not sweetened so will not thicken, you reduce to about 1/3 of volume. :)
Congratulations! I asked all my friends to subscribe to you and they all love your microwave recipes!!! ❤️
Thanks a Million!!!!! Join me LIVE streaming on TH-cam next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers
Thank u very much all of your cooking videos are real I like them
You are welcome, Elizabeth.
Amazing and useful recipe for every one who can interested in cooking
Thanks a million!
When you say cream, are you referring to the heavy/whipping cream you would normally use for frosting a cake or cake filling?
Hi Rojeh. I used heavy cream for this, to get the best result. The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cow’s milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream skimmed from milk.
The fat content should be indicated on the side panel of the pack.
In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. This is sometimes called ‘All-Purpose Cream’. This cream will not form a curd, and it will separate when any other ingredient is added to it.
you're so close to 1 million! congrats!
Thank you :)
Gemma Stafford Can I use key lime ?
I am in Brazil and we don't have sour cream here and I made taco's for the evening and it was amazing ❤
Delighted it was of help !
I have loads more bold baking basics, hope you enjoy all: www.biggerbolderbaking.com/bold-baking-basics/
You're my savior Chef Gemma!! Sour cream is so hard to find specially under lockdown! I can now add it to my Blueberry Cheesecake recipe!! Thank you!!❤️
You are welcome.
Wow cool beans awesome this recipe I gotta try next time for dairy baking btw Gemma I made your blueberry muffins about two or a week and a half ago and I'm now down to four they are great anytime of the day or week my mom has had one when working she works from home now due to the pandemic i didn't have yogurt on hand so i subbed with sour cream but wow great to know that I can make my own sour cream definitely making those blueberry muffins again these are a keeper I love them with cuppa joe or tea or even a cold glass of milk or juice thanx again sweetheart for your great awesome lit site good night and good luck
Thank you for sharing and for the kind words.
This looks nice, but even better is 2T of plain yogurt mixed with 12 ounces of heavy cream, stirred and set out for 12+ hours at room temp followed by 12 hours in the fridge to firm up
Follow Me what is room temperature exactly? I’m in Minnesota winter here. My counter ain’t that warm.
PaintFat Purple ah, good point, the answer is ~70 F. What I do is turn the oven on and set it for 350 and put the jar on top of the over where there is a vent. Hot air blows over the jar for about 10 minutes and then I turn the oven off. The heat will continue to warm the jar.
Been craving for newyork cheesecake (easiest ingrd), i could not find sour cream because it is lockdown til now. Thank God for this video 😊
Love your channel. It’s easy and I’ve been following your recipes. Thank you very much.
Thanks for watching, Theresa!
Hi, hope you’re doing well! Thanks for the amazing effort you put in! :)
Can you please mention the portions or measurements used as well, please?
Hi! I include a link to the written recipe, with instructions and measurements, with each video in the description. Because of all the international conversions, it’s just easier for everyone this way! Here you go! www.biggerbolderbaking.com/how-to-make-sour-cream/
@@biggerbolderbaking oh, I'm so sorry, I'll check again. Big thanks!
Thanks a lot , I’ve been looking for sour cream & finally found it ... but , can I use whipping cream instead of cream which you suggested ???? I don’t know which one to use
Yes, that should be just fine.
Have you try using whipping cream? Because i don't have cream also and i wonder if using whipping cream will taste good.
aisyah janna I never tried it yet , will be trying this weekend & let you know the feedback mate
Hi I love your Chanel . It’s the best bigger bolder baking Chanel till now. Please share a recipe for a home made yogurt without any machine. I tried at home using my grandma’s method but it doesn’t set properly. May be I am missing something...) I only saw her doing it , never bother to ask the recipe .so here I am asking you to please help me.
Thanks and loads of love and appreciation .
Here you go www.biggerbolderbaking.com/how-to-make-yogurt/
Congratulations Gemma on a million subscribers!🎉SO HAPPY FOR YOU !
Thank you Tala, it is exciting :)
I love this recipe!! it will be useful on Halloween , thank you so much gemma x
Happy November
hi gemma, what kind of cream should i use? can whip cream work?
For this recipe you need fresh dairy cream, this is the one which will sour. I do not know what 'whip cream' is, it is different things in different places, sorry :)
im sorry i meant whipping cream. alright then, thanks gemma. love ur channel btw ☺️
Ulfi Sugra yes u can definitely use whipping cream!!
hii thanks @Ayen Yen :)
very good
U inspire me ... u make it all look so simple .. I am compelled to try it all out .. thank so u very much..
Hi Ms Gemma !!!! I just made this yesterday and it got done today. Its so delicious !!!! Thank u so much for the recipe !!!! Im gonna make sour cream biscuits with it.
Well done to you! Thank you for sharing.
Damn, that's a THICC sour cream.
😂😂😂😂😭
FO SHO
He a thicc cream
dummy thicc
I think you'll have a million subscribers in a few hours! 🎉
I love these type of videos. I live in Iran where you can't find most ingredients. And these are such life savers
I'm glad this is helpful to you. Here's the recipe www.biggerbolderbaking.com/how-to-make-sour-cream/
I was in desperate need of your cream to make new York cheesecake but could t find anywhere in this on going lockdown In India .ur recipe super brilliant easy to adapt recipe came as perfect rescue for me .thank you soooooooooo much for sharing this😍😍😍😍😍😍😍😍😍😍
I'm delighted to hear that, Pavas. Well done, you!
Never knew it could be made without adding any live cultures to it. All other recipes I know call for buttermilk or some source of live bacteria.
It's yogurt that needs live culture.
Can you do bold baking basics, how to make almond meal so we can make ur macaron recipes?
Yes I will :)
+Gemma Stafford can you do almond milk
+Gemma Stafford thanks!😁
I really appreciate these recipes. I have been noticing all kinds of dairy products being made with milk ingredients these days, such as skim milk powder and condensed skim milk. As somebody sensitive to lactose, these products are impossible to handle -- dried and condensed milk products contain around 10x more lactose than whole milk. Making cream cheese and sour cream at home will allow me to occasionally enjoy these products without feeling immediately sick. Thanks for these recipes!
Yes! I am happy that you can use these. Processing milk usually concentrates the lactose and protein, it stands to reason, when you reduce the 'water' content you concentrate the other components :)
hi gemma congratulations on one million. was waiting for the one millon and i am really happy for you as you are my inspiration for more bigger bolder baking.lots of love from your biggest fan.❤❤❤
Thanks a Million, Sara!!!!! Join me LIVE streaming on TH-cam next Thursday (October 13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers
Please make Mascarpone cheese!
Funny! this is a similar process, it is on my list :)
And farmers cheese too please
@@biggerbolderbaking
In this recipe the first thing you add was "Cream", which type of cream please? Is it a whipping cream?
@@hibamohammed9938 yea I’m wondering the same too!
@@hibamohammed9938 btw she used heaven whipping cream :)
Soo close to 1 million
Like if u have subscribed her
Thank you Vriti - I appreciate your support :)
So nice of u....
Great video, I love this series. There is so much I didn't know I could easily make at home. Could you possibly do a video on how to make jams or preserves?
These are on my list, stay tuned :)
All of ur bold baking basics are so good
OMG! 999,046 subcribers! 954 to go Gemma~~~~ ^^ I bet tomorrow it would be 1M already!!!!!!! Advance CONGRATULATION! > ♥
you're a wizard
I love the bold basic videos! Thank you so much :)
You are so close to 1 M!!! congratulations in advance!
Thank you, nearly there! :)
I love your videos! And I love that you hide pictures of what's coming next at the end of your videos like little easter eggs.
That covered sour cream looks like someone from aladdin
LMAOOOOO the genie 🧞♂️😂😂😂
today is cody my dog birthday
Happy birthday Cody :)
Aww Happy birthday Cody! I likes the comment
I have done it this way before, and it's good. Thanks
This is so great for me as I’m abroad in rural Japan and not at all close enough to a Costco to just buy some.
Really? What's next?
Homemade caramel in microwave without corn syrup or how to make corn syrup without tartar
I have this no my list :)
Fun with me Mithi Don't complain! I love these. :)
Sorry I didn't complain. I just made a little fun
very wishy washy
I love her perfect baking , she is world award chef 😘👌👌
Aw thank you so much, Salma! :)
I really like this kind of DIYs ideas.
I hope this helped you in any way.
Hello Gemma. I love your videos.. In this video you showed us how to do sour cream from cream and milk. . I needed to know is there a way to make cream at home.. tq.
We will inform Gemma. As of now, there is none posted in the website. - Team Gemma
This is soo useful !! I am visiting a country right now where sour cream doesn't exist! they just use plain yogurt, so I am definitely going to make this! Thanks so much gorgeous!!!!
That is great, thank you :)
OMG SO EASY! Will gv it a try. Shout out to anyone of you who has successfully recreate this recipe!
Loving this channel, (came across it by chance.) Very helpful tips. Thanks :)
glad to have you here.
@@biggerbolderbaking Thank you, Gemma. Happy Memorial Day :)
Your inspiring videos drag me every time to this channel.
Thanks for being here, Vandana.
Yesterday I made the sour cream at home and yes, it really worked and the taste is brilliant
Wonderful! Thank you for trying it out!
this is perfect and easy to follow! Thanks Gemma... will need sour cream in my recipe for my dad. God bless! and i love you.
All these says I had holidays that's why I was making a lot of your recipes and they turned out real great yum
That is great! :)
Thank you, such good explanations,
Brilliant!! I wonder how my life was before I noticed your channel... Thanks a lot Gemma, now I barely buy any food from the store and I'm so delighted that I can feed my kids homemade healthy food that contain no preservatives or artificial flavours.. I seriously can't thank you enough XXXXX
Thank you Nana, I am glad you find the recipes helpful :)
This is such a good trick to have up your sleeve. However, I rarely have cream on-hand (and if I do, it's ear-marked for another recipe) plus sour cream in my area is really inexpensive, I still love these kinds of videos!!
That is great Lucy, you are lucky, as am I :)
Hey Gemma.. your videos are so therapeutic.. God bless you dear❤
I was about to make cinnamon rolls and I didn't know where to get sour cream and you just helped my situation.
I'm delighted to hear that!
i'm putting up a stall for walking tacos in a cultural festival! i don't live in the states so it's not easy to find sour cream here. this helped tones!! sending love
I'm glad you found this helpful! Thanks for being here.
Pretty cool I'm gonna try this idea too thanks for sharing this vedio sending full support stay safe always and stay connected God bless😘🙏
Thanks for watching!
so lovely.. can i request an homemade coconut oil ?? it will be so helpful when baking too. i hope it can big bolder exlposion for me.
wow, that would be a tough one. Great idea. Leave it with me.
+Gemma Stafford i really love the way you bake and make those lovely foods.. i hope i can have my autograph and selfie with you 😊😊😊
U are awesome because u make everything need for baking thanks for the recipe
Very nice recipie Gemma! The fresh cream wen we ouse it must to be up to 35 fat? Have a nice day! 👍👏🍴
Yes! This is ideal www.biggerbolderbaking.com/how-to-make-sour-cream/
Thanks a lot, Gemma. Great help these basics' videos!
Congrats Gemma 1,000,000 !!!!
Thanks a Million!!!!! Join me LIVE streaming on TH-cam next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers
thanks gemma for this wonderful simple tips really appreciated
Just finished preparing mine .
Iwill return tomorrow to share my result.
Hope it turned out well, Jihane.
@@biggerbolderbaking hi i don't what happend but there was no liquide , but the cream consistency looks good to me .
My heavy cream was really thick even after i added the milk and the lemon.
Can i still use it even it turn out like this ?
Gemma i always love your video tutorial..it's look easy..and i want to try it..thanks for sharing it...love you fr indonesia
Thanks so much! Delighted to have you with us :)
Thankyou very much at your explanation to me and more the people the next time im.wait your explanation about .beauty
Glad it was helpful!
I just love ur videos ❤️😍😋,I am a vry big fan of ur recipes
Thank you so much!
I needed this for a burrito 🌯 Thanks 😊
Go for it, Sarah!
Thanks for sharing this recipe this something very essential God bless you
Delighted it was of help !
I have loads more bold baking basics, hope you enjoy all: www.biggerbolderbaking.com/bold-baking-basics/
Thank you so much Gemma