OK I am trying to sour some cream to make the NT cultured butter/buttermilk recipe...the instructions says to leave the cream at room temperature (it's raw cream) for about 8 hours...I left it out for 12 hours yesterday but it didn't smell sour at all, so I put it back in the frig overnight. So...is it ready even though it doesn't smell sour or does it have to smell sour? Can I put it back out to sour some more if necessary or do I need to start over with another batch of cream?
post #1 of 1
3/12/06 at 2:47pm