Sour Cream
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The Role Of Dairy Fat In Cultured Milk Products
Learn how the fat content of milk used to make yogurt, kefir, or buttermilk can affect the flavor, texture, and nutritional value of your finished product.
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How to Use Previously Frozen Milk For Culturing
If you're looking to make Yogurt, Kefir, or Cultured Buttermilk from previously frozen milk, keep in mind these factors when working with frozen milk.
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How to Make Homemade Sour Cream
Learn how to make sour cream at home using our easy step-by-step instructions, sour cream recipes and how-to guides!
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Sour Cream & Crème Fraîche Troubleshooting FAQ
Having trouble culturing sour cream or crème fraîche? Not sure if your culture is performing properly? These FAQs will help you through the process.
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Beyond Topping: 5 Ways To Use Sour Cream
Sour cream lends the richness of cream to any dish and adds the lightening properties of buttermilk and yogurt to baked goods.
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How To Make Raw Sour Cream
Use our direct-set starter culture or cultured buttermilk to make raw sour cream. Homemade sour cream is a smooth, fresh-tasting topping for any dish!
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Sour Cream & Crème Fraîche FAQ
Learn more about making Sour Cream and Crème Fraîche in your kitchen through these Frequently Asked Questions.
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How to Make Cultured Ice Cream
Learn to make delicious probiotic-rich ice cream. Use sour cream, crème fraîche, kefir, or yogurt.
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Ways To Use Whey
Learn how to use that nutritious whey leftover from making yogurt, kefir, cheese, and cultured buttermilk.
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The Differences Between Cow Milk And Goat Milk
Is goat milk similar to cow milk? Can you substitute? What are the differences? Learn how to use each for culturing projects.
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Cross-Contamination: Keeping Your Cultures Safe From Each Other
What is cross contamination and what are the risks when fermenting? Find out more and learn what best practices will keep your cultures safe.
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How Long Will Your Cultures Last?
How long will your starter cultures or fermented foods be good at different temperatures? Here is a handy reference.
