サワークリーム (sour cream) とは、生クリームを乳酸菌で発酵させることで作る脂肪分に富む乳製品である。人工的、または自然な発酵により生クリームはさわやかな酸味とコクを得る。

Dietary Principles DIETARY GUIDELINES 2015-2020 EIGHTH EDITION FOR AMERICANS Executive Summary Over the past century, deiciencies of essential nutrients have dramatically decreased, many infectious diseases have been conquered, and the The Ketogenic Edge Cookbook Pdf The Ketogenic Edge Cookbook is a complete collection of information, resources, and recipes that teach the ins and outs of a ketogenic
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Brewing. Unlike modern brewing, which is done in a sterile environment to guard against the intrusion of wild yeast, historically the starter used from one batch to another usually contained some wild yeast and bacteria. Sour beers are made by intentionally allowing wild yeast strains or bacteria into the brew, traditionally through the barrels.

Most writing on the egg cream assumes that it originated among Eastern European Jewish immigrants in New York City. This has led to a variety of theories to explain the widely noted paradox that the New York City egg cream is made with neither eggs nor cream.