Method:
Add the cream to a steel or glass bowl and refrigerate it for 30 minutes to 1 hour.
Remove the cream from fridge and add it to a mixing bowl.
Add lime juice and salt mix the cream once and place it in the fridge for 30 minutes to 1 hour.
Using a beater or balloon whisk, whip the cream on slow mode or 1 speed setting for a minute.
Scrape the sides and beat for another 30 seconds till the cream is fluffy.
Once the cream is fluffy do not whisk further. Scrape the sides of the bowl and add the sour cream to a glass jar or glass container and store it in the fridge until use.
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