4/24/12

The Morning Economic Report - 4/24/12

Two weeks ago we thought it would be good to re-visit some cooking fundamentals, so we took a look at working with milk and cream.   This week we'll continue with dairy and take a look at sour cream, yogurt and butter.

SOUR CREAM: 

-This is light cream that has been inoculated with beneficial bacteria who convert the lactose sugar into lactic acid, a mildly sour compound.   Furthermore, the cream is drained, and mixed with a little gelatin to give it a bit of firmness.