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Sour Cream (without buttermilk) - Making your own buttermilk
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Vicky Bryant

Serves/Makes:1 cup

  • 1 cup (225 ml) of milk (it can be whole or 2% or skim)
  • some sort of acid - I prefer fresh squeezed lime - others prefer white vinegar
  • Take the milk and add the acid of your choice.
  • If using a lime I would squeeze all of it into the milk.
  • If I was using vinegar I might start out with 3 tbsp (45 ml) and go from there.
  • You can taste and adjust.
Hope this helps.

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