Guest guest Posted August 6, 2008 Report Share Posted August 6, 2008 The NT instructions are always a little vague for me. When I leave the raw, fresh cream out to sour, should I cover the bowl with a lid (tight- fitting) or loosely with a cloth? Also, how long would you let it sit in a 78-82 degree environment? Thanks, fina. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.