After balking at the price of sour cream, and being horrified at the thought of eating artificially thickened milk, I decided to make my own sour cream. Creamy with just the right amount of tart, and healthier than the store-bought version — here’s how you can make your own sour cream!
Isn’t it so frustrating to not find buttermilk at home when you need it? And most times you realise you’re missing buttermilk only when you’re bang in the middle of a recipe. Thankfully, you can make buttermilk substitutions with whatever you have in your kitchen instead of running to the store.
How does one remove the skin of an almond — the kind of skin that seems fused to the flesh? Look no further — learn just how easy it is to blanch almonds. Plus, they turn out better than the ones at the store and are more hygienic.
Sprouting legumes and seeds unlocks all the nutrition that the seed works to produce to feed the tiny plant growing within — it mimics germination, thus activating vital nutrients. Feed your body this nutrient powerhouse; make sprouts at home — all you’ll need is water!
Ah, sublime, silky smooth cream cheese! How To Make Your Own Instant Cream Cheese gives you easy instructions to and the science behind instant cream cheese bliss. Get ready to make cheesecakes and cream cheese spreads whenever you want to, intead of waiting for days.
It is definitely possible to make whipped cream from low fat cream. And this dainty darling is soooo fluffy and silky, and it melts instantly in your mouth! Read on, follow the recipe and you will land the most luxurious whipped cream, made from India’s darling: Amul Fresh Cream.