Yes I got that Ninja soup maker, quite useful, chuck everything in and walk away, come back in half an hour and soup done lol.I thought the recipe instructions looked a little strange. LOL do you have one of those blenders that also cook? Never seen one before.
I was curious about that too. How hard or easy is it to clean?Yes I got that Ninja soup maker, quite useful, chuck everything in and walk away, come back in half an hour and soup done lol.
Evaporated milk is not sweet. It’s often used as a lower fat alternative to cream.Any cream would do. You could also use sour cream, yogurt. Do you have any canned? condensed? I don't suggest evaporated, too sweet. Or just a swirl of butter if nothing else.
condensed? I don't suggest evaporated,
Ooops, my bad.... I reversed them... Sorry!Evaporated milk is not sweet. It’s often used as a lower fat alternative to cream.
Condensed milk is sweet.
That's the same way I make the crema - the Mexican term for the same thing! Way back, I tried another way of making it - 2 parts heavy cream mixed with one part sour cream - but IMO, the flavor isn't as good; slightly different culture, plus it has less butterfat, since sour cream is 20% fat.You could make your own creme fraiche by adding about 1 tbsp of buttermilk to some heavy cream (35%) 1 cup and letting sit ant room temp for 24 hours or more.
Yeah, buttermilk generally contains lactic acid bacteria which are normally Lactococcus lactis and Leuconostoc mesenteroides and then work together to thicken the cream and create the tangy taste characteristic of buttermilk. Basically is just causes the proteins to coagulate by causing the formations of those lactic acids.Unfortunately most people can't grasp the fact that Buttermilk is not fatty - but the opposite. And for the benefit of those just learning...
Buttermilk is the milk that is left after the butter has been made.
Isn't double cream the same thing we call heavy cream, w/40% butterfat?