Guest guest Posted November 21, 2008 Report Share Posted November 21, 2008 Hubby & I have just devoured my first attempt at culturing sour cream with a bit of curds n whey whipped smooth & mixed into, (as inoculant), the older cream I had in fridge, (about wk. old), probably 1/4 inoculant mix to older cream which was still not sour. Then I mixed in my standard dried greens mix, (equal parts dried dill weed, chives, spinach, and parsley) and a mix of Italian type herbs, ... let it set about a day and half at room temp and then to fridge. It got wonderfully jelled up and spread great ... was great on Rye Triscuits as bedtime snack. Joyce Quote Link to comment Share on other sites More sharing options...
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