+Ahmed Awami right , just that jeje

Ahmed Awami not if you stay on a farm lol

Glad you found this helpful, Sammi-Jo. Thank you for sharing.

I am really happy to hear that :)

Can u make more mug cakes plz?

Baking Fun Puff

@@biggerbolderbaking Thanks for this video. Pls what’s the difference between making yoghurt and sour cream?

Ohh, thank you for the tip. How long does it last in the fridge🎈

As long as you use a very clean spoon each time you dip in and do not sneak a taste and dip again, it will last for up to a month. I have had great luck with it. Make sure you smooth out the top when you are done, this will help it last even longer. Hope that helps.

+Noreen's Kitchen - Helps a lot, thank you so much. One thing that drives me insane is double dipping or going from one item to another- geezy pete - there's enough silverware to cover each item. Have a beautiful week🎈

I think she may have just added regular milk. But I have always just used cream and buttermilk. I have never tried it her way before.

she basically made buttercream on the spot with the milk and the lemon(works as the coagulator here). so instead of going and buying buttercream AND cream, you just get the later and voilà! job done!! 😁 p.s i bet it saves a buck or two!! 💃

Cuales son los ingredientes que compras? Porque crema es algo muy general aquí en España, yo solo he entendido la parte de la leche y el limón 🤦🏻‍♂️

@@MrKaseiyo not just in spain believe me😂🤣🤣

@@MrKaseiyo creo que en este caso la crema es sencillamente nata para cocinar.

@@MrKaseiyo Aunque es un poco tarde y han pasado 7 meses, en la receta escrita dice " whipping cream (36% fat content works best)". Así que en España el equivalente sería "nata para montar". Básicamente la nata que encuentres con más grasa por cada 100 gramos.

I don't even know what's it called here where I live lol

Yes, you are part of this, I cannot do any of it without the support of the brilliant BBB community - Thanks a Million!!!!! Join me LIVE streaming on KZfaq next Thursday (13th) for our 1 Million Celebration at our usual time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

Gemma Stafford so exited!!! 😁😁😁

she replied to me!!! hehe 😍 you deserve all the success because good things happen to good people. we'll always be here learning from you. xx

kuropixie why are you so mean! I didn't said anything about you! 😕

my last reply was to gemma ;)

Thank you for the kind words, Bernahnah.

Same here. Love them all 🤗

My Fussy Eater (Ciara Attwell) I mean if you suck without sour cream go to the store this takes 24 hours.

Ponytail kitana blade? 😭 my pony tail didn't touch the floor not fair 😭

Still hard to me

Yes, it is almost there! :)

Gemma Stafford 😁

That's great! Let me know how you get on. :)

Fabio, I'm delighted to know this is helpful to you. Thank you for being here.

thank you, i am happy to have you with us :)

Thank you Tala, it is exciting :)

This is such a match for baked potato! this was how we had it at home when I was a child :)

Thank you Paula :)

I have you covered, Sierrah! :)

Thank you for your kind support, that is what I aim for :)

That is great, I am happy to hear that!. Excited to get to 1m too :)

What kind of cream.should.i need to use

​@@aileentriff8893 heavy cream

Thanks a Million!!!!! Join me LIVE streaming on KZfaq next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

Delighted it was of help ! I have loads more bold baking basics, hope you enjoy all: www.biggerbolderbaking.com/bold-baking-basics/

Thanks for watching, Theresa!

Evaporated milk is the same process as the condensed milk, recipe here (www.biggerbolderbaking.com) Evaporated milk is not sweetened so will not thicken, you reduce to about 1/3 of volume. :)

سلام شما میدونین این cream یا wipped cream که آبکی هم هست و استفاده می کنن دقیقا چی هست معادلشون که بشه تهیه کرد؟ ممنون میشم راهنمایی کنید😊

You are welcome.

thank you :)

Hi Rojeh. I used heavy cream for this, to get the best result. The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cow’s milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream skimmed from milk. The fat content should be indicated on the side panel of the pack. In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. This is sometimes called ‘All-Purpose Cream’. This cream will not form a curd, and it will separate when any other ingredient is added to it.

Thank you :)

Gemma Stafford Can I use key lime ?

Follow Me what is room temperature exactly? I’m in Minnesota winter here. My counter ain’t that warm.

PaintFat Purple ah, good point, the answer is ~70 F. What I do is turn the oven on and set it for 350 and put the jar on top of the over where there is a vent. Hot air blows over the jar for about 10 minutes and then I turn the oven off. The heat will continue to warm the jar.

You are welcome, Elizabeth.

Delighted it was of help ! I have loads more bold baking basics, hope you enjoy all: www.biggerbolderbaking.com/bold-baking-basics/

Thank you for sharing and for the kind words.

Hi! I include a link to the written recipe, with instructions and measurements, with each video in the description. Because of all the international conversions, it’s just easier for everyone this way! Here you go! www.biggerbolderbaking.com/how-to-make-sour-cream/

@@biggerbolderbaking oh, I'm so sorry, I'll check again. Big thanks!

Thanks a Million, Sara!!!!! Join me LIVE streaming on KZfaq next Thursday (October 13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

Happy November

Yes, that should be just fine.

Have you try using whipping cream? Because i don't have cream also and i wonder if using whipping cream will taste good.

aisyah janna I never tried it yet , will be trying this weekend & let you know the feedback mate

These are on my list, stay tuned :)

Well done to you! Thank you for sharing.

For this recipe you need fresh dairy cream, this is the one which will sour. I do not know what 'whip cream' is, it is different things in different places, sorry :)

im sorry i meant whipping cream. alright then, thanks gemma. love ur channel btw ☺️

Ulfi Sugra yes u can definitely use whipping cream!!

hii thanks @Ayen Yen :)

very good

It's yogurt that needs live culture.

Fantastic! Hope you share your results with me on the website next time 😊

Yeah sure

Funny! this is a similar process, it is on my list :)

And farmers cheese too please

@@biggerbolderbaking In this recipe the first thing you add was "Cream", which type of cream please? Is it a whipping cream?

@@hibamohammed9938 yea I’m wondering the same too!

@@hibamohammed9938 btw she used heaven whipping cream :)

😂😂😂😂😭

FO SHO

He a thicc cream

dummy thicc

Yes! I am happy that you can use these. Processing milk usually concentrates the lactose and protein, it stands to reason, when you reduce the 'water' content you concentrate the other components :)

Thank you Nana, I am glad you find the recipes helpful :)

Yes I will :)

+Gemma Stafford can you do almond milk

+Gemma Stafford thanks!😁

Like if u have subscribed her

Thank you Vriti - I appreciate your support :)

So nice of u....

Thanks a million!

Here you go www.biggerbolderbaking.com/how-to-make-yogurt/

LMAOOOOO the genie 🧞‍♂️😂😂😂

I hope this helped you in any way.

Happy birthday Cody :)

Aww Happy birthday Cody! I likes the comment

I have this no my list :)

Fun with me Mithi Don't complain! I love these. :)

Sorry I didn't complain. I just made a little fun

Thank you, nearly there! :)

Thanks for being here, Vandana.

Thanks a Million!!!!! Join me LIVE streaming on KZfaq next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

I'm glad this is helpful to you. Here's the recipe www.biggerbolderbaking.com/how-to-make-sour-cream/

I'm glad you found this helpful! Thanks for being here.

I'm delighted to hear that!

Yes! This is ideal www.biggerbolderbaking.com/how-to-make-sour-cream/

Go for it, Aizie. The link to the recipe (measurements) is in the caption above. Enjoy!

Thank you for sticking with us, it was a great journey! ;)

Thanks for watching, Zarah.

Delighted it was of help ! I have loads more bold baking basics, hope you enjoy all: www.biggerbolderbaking.com/bold-baking-basics/

Thanks a Million!!!!! Join me LIVE streaming on KZfaq next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

I'm delighted to hear that, Pavas. Well done, you!

Aw thank you so much, Salma! :)

good plan :)

That, it is! I hope you’ll give it a go. Here’s the recipe, www.biggerbolderbaking.com/how-to-make-sour-cream/

@@biggerbolderbaking thank you😀

That is great! :)