I always make this whenever I have leftover cream.When adding the heavy cream in Step 4, it may boil over, so please take extra care during this step.If you use low-fat heavy cream, it will separate!It will harden when chilled, so put it into a heatproof bowl and warm it up a bit in the microwave to soften. Recipe by gurecoco

This Ukrainian and Russian sour cream is richer and thicker than regular sour cream and easy to make.You can make it in your oven, in an instapot or on your stove top in a cast iron pan from a half-cup-and-a-bit of 30+% fat heavy cream and a half cup of greek yoghurt or full milk, which will give you sour cream with 20% fat. Our store bought sour cream is usually 6% fat.Smetana is used to flavor soups, potato salads with herring or other white fish, and sauces in recipes such as in Beef Stroganoff. Stays fresh in the fridge for two weeks.

I had heard of this before, and while I salute the culinary pioneer who first declared it delicious, I only say this is my version of it because I think you can use whichever EVOO you like the most, but the quality of the ice cream is actually more important (and cheaper).

I made this because I love having fried onions and chips with delicious sour cream dip.-Drain the yoghurt as much or as little as you'd like to adjust the texture of the dip to your liking.-For the stir fried onions, you can also use commercially sold fried onions softened in a little bit of water (It's easier this way). For a quantity that is easy to make. Recipe by pogue

I've been making this nonstop ever since I learned how to make sour cream. I've made it so many times and thought I'd post the results of my experiments here!If you want a soft cream, use 3 tablespoons of yoghurt. If you prefer it on the firm side, use 4-5 tablespoons.When you are making it, make sure you wash your hands first, so no bacteria gets in. For a lot. Recipe by pogue

I don't have an ice cream maker and I really wanted ice cream. I was happy when I found a can of coconut milk in the fridge and I decided to make this with a little help from the internet. You can also add any flavouring you like, not just Dates.

I do not have an oven but I have an convection microwave. I love cakes and I just had to find a way to make them at home during this lockdown.

About a week ago I made a bacon and shrimp pasta with creamy pesto. Not surprisingly, it went over well. I didn't realize just how well, though, until this evening, when my wife pulled out even more shrimp and another package of bacon and asked for an encore. I don't really like repeating myself, at least not so soon, so I told her I wouldn't be making the exact same dish, but I'd try to make something equally delicious. For inspiration, I looked to my favourite flavour of potato chip (seriously). Weird origin aside, I think I succeeded.

This is a variation on a recipe my friend taught me. If you want to make it richer, use 2 egg yolks, butter, and vanilla essence, and add some rum once it has cooled. This is a variation I made when I was a newly-wed. You can freeze leftover egg whites.When adding the milk to the dry ingredients, add it in multiple batches so that lumps do not form. The cream will seem a bit thin once finished, but it will thicken as it cools. If you add an egg yolk, it will become rich and more like regular custard cream. Recipe by Yuuyuu0221

Using the recipe I got from a book, I adjusted it to an easy-to-make proportion.Using the carton of heavy cream makes preparation and storage easy.The higher the temperature, the faster the fermentation.Give it a shake test; if the surface doesn't move, it's time to store it in the fridge! Recipe by Sarunomaki

I ran out of sour cream so I made some.

Everyone has a different idea of what "shime saba" or cured mackerel means! Nowadays, it's usually thought to be pickled or cured mackerel.It actually took me many years to realize this. The flavor of shime saba can differ depending on the state of the fish of course, but by adding some sweetness to the marinade it becomes more palatable.Be sure to use fresh mackerel.It took me way to long to come up with this method, which is actually pretty basic!Even if you have a bit more mackerel than indicated in the recipe, you can use the same amount of vinegar and mirin.How to tell if mackerel is fresh:1. It has a nice color and is shiny.2. The eyes are clear and unclouded.3. It still has scales.4. The guts are firm.5. Try to buy locally caught mackerel. This means you should be buying it when it's not too windy.The easiest way may be to just ask the store attendant if the mackerel is OK for preparing shime saba! Recipe by Tetsuamru