3 ms·
Just a little correction, naturally soured cream isn't spoiled but is fermented by lactic acid bacteria that occur naturally in raw milk. To sour pasteurized c
by Mikeb85 9y ago
Just a little correction, naturally soured cream isn't spoiled but is fermented by lactic acid bacteria that occur naturally in raw milk. To sour pasteurized cream you don't let it spoil, but introduce the right kind of bacteria.
- goodcanadian 9y agoYes, I know you are correct. I choose the word "spoiled" as a shorthand for the fermentation process. It is "spoiled" in the same sense that yoghurt and cheese are "spoiled" milk. Not entirely accurate, but perhaps more descriptive to those who don't know what it is. In retrospect, I should have used "fermented" rather than "spoiled."