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Pasta Making Class
Hi Adam! Good thinking with the lime juice.That much acid should have done the trick just fine. a lot of people from north America were having this problem because their cream had a lot of stabilisers added in-- so that it whips better. thinks like guar gum, etc. I have a feeling that's probably what happened to yours. but! you've made some pretty nice soured cream. has it thickened up at all? if so you could pour it through a cheesecloth and have a thicker soir cream type product. or keep it in the fridge and use it as buttermilk in pancakes or scones, should keep for another couple of weeks in this acidic state. Let me know how it goes!
Dead Easy Cream Cheese
The addition of acid! Makes it an unfriendly environment for bacteria. so instead of heat, it's using acid
Hi! It's true the FDA does say that, you're right. In yoghurt and cheese making you are heating the milk to the point you kill off any harmful bacteria and then introducing the good cheese making bacteria you want. This doesn't have that step, so there is a risk of creating a sanctuary for bacteria. Especially if you haven't properly sterilised your equipment (10% bleach solution should do). I suppose this recipe is a bit Use At Your Own Risk. I feel it's safe, the FDA probably would disagree hence their very strict guidelines with dairy and cheese making. I wouldn't feed it to babies or the elderly maybe. Good question! I'm going to research this more! Thanks
Wow your Instructable for this rocks, thank you so much for putting so much time and detail into it, makes me feel like I could actually make this... now on my next summer To Do list :)
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