tag:blogger.com,1999:blog-1286534230962250139.post5454376617095614647..comments2014-12-11T11:51:35.324-08:00Comments on Auslandering: And then events turned sour (cream).Anonymoushttp://www.blogger.com/profile/13905970129718849876noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1286534230962250139.post-87561210922632780702014-11-13T14:43:12.371-08:002014-11-13T14:43:12.371-08:00I think they'd love it, but it's just not ...I think they'd love it, but it's just not a thing here. Neither are tacos, but I have tortilla and salsa skills for that :)<br /><br />You don't absolutely need a live culture for buttermilk, it can be made by adding an acid to milk and allowing it to curdle. Cultures are usually added to commercial buttermilk. I think that's why the vinegar version didn't work- mixing the vinegar and milk does create a buttermilk, but a homemade acidified buttermilk doesn't have live cultures, which the sour cream needs. My theory, in any case, I could be totally wrong!Anonymoushttps://www.blogger.com/profile/13905970129718849876noreply@blogger.comtag:blogger.com,1999:blog-1286534230962250139.post-3389592529371372832014-11-13T12:10:14.500-08:002014-11-13T12:10:14.500-08:00Ha, very cool! I'm curious to know if the loc...Ha, very cool! I'm curious to know if the local Germans would enjoy authentic sour cream on their potatoes... or tacos for that matter.<br /><br />I guess the same live culture is used for buttermilk and sour cream? The difference being using either milk or cream as the base?Karlhttps://www.blogger.com/profile/17906565296466443499noreply@blogger.com