Alright, if you came here to tell me to put vinegar in some milk just go find someone else to reply it to. I tried it, it doesn't work, I don't like you.
The fact is: The results of this method is not as viscous/creamy as the buttermilk I used in the US, I won't listen to you.
My problem is not with flavor, it lies within texture. Should I just add some thickener like xanthan gum or a slurry to it and try again?
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