How to Make Bitter Cream (2-Elements)

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Place 1 cup heavy cream and 1 tablespoon freshly squeezed lemon juice or distilled white vinegar in a clear 1 pint glass jar and stir with a clear spoon till mixed. Cowl with a paper towel or cheesecloth and safe with a rubber band. Let sit at room temperature ( 72°F to 78°F) for twenty-four hours till thickened and tangy. Stir properly, cowl with the lid, and refrigerate for as much as 2 weeks. The bitter cream will thicken extra upon refrigeration.

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