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If you can't find a reusable sour cream starter, you can use buttermilk starter. Some bloggers and biology/chemistry professors just use fresh active buttermilk as a starter rather than ordering some online. If you look at the various labels and product pages, you will find that both the buttermilk and sour cream starters contain the same four cultures: ...


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Storing in glass could make some difference as the fat is not reacting with glass.


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If you mix the dry milk as directed you can replace the regular milk in cooking. You might need to add some fat to your recipe if it calls for whole milk. Sometimes powdered milk used in some recipes will change the flavor a little because of the different flavor between whole milk and powder milk. I have found that if you mix the powdered milk with warm ...


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If a recipe calls for milk you mix your powdered milk with water according to the package instructions and use the amount given in the recipe. If your powdered milk results in the equivalent of skim milk (as opposed to whole milk), it depends on what you are cooking / baking whether you need make up the difference in fat content by adding some butter, cream ...


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Take out 4 tbsp butter and add the 1.75 c half and half. That's what I'd do anyway. It's about the same amount of fat and adds a bit more liquid back in. Keep in mind that butter changes consistency depending on when it is put in or how it is applied, so it's possible this won't work so well if you have to do some whipping or something. Do not add water. ...


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My guess is that cutting the milk is the better option, considering the amount of butter in this recipe, it surely does not seem like the purpose of the milk in it is to add fat (which is all half and half would really be doing over cut half and half). 1.5 cups of milk has around 4g of fat while the butter in this recipe has nearly 150g of fat!



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