I just made my first sour cream. I bought culture packets, poured one in with the cream and set it out in a warm place for approx 15 hours, per instructions. It thickened up nice and has the sour cream flavor, but it is much less tangy and flavorful than the store stuff.
Does anyone know how to make it tangier?
Replies
Okay will do. Thanks
You could leave it out longer. Usually fermented dairy products get tangier with time.