RecipeMuncher

Forget store bought sour cream. It is filled with gelatin and stabilizers and who wants those in their cream? Homemade is looser and silkier, with a lovely tang. All you need is time.My husband is quite used to seeing my little kitchen science experiments around, and didn’t even lift an eyebrow at the jar of cream fermenting alongside the sourdough and yogurt and various other concoctions. But when I spooned it onto his chili he took notice. A lovely rich and delicate condiment that is so (...)