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I bought some soy cream the other day, and was wondering if I could "sour" it the same way as normal cream... with lemon juice? Any ideas?
 

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I've soured soy cream to use in place of buttermilk in recipes, and it has worked. 1 Tbs. vinegar/lemon juice to 1 c. soy cream/milk. Just stir after adding the vinegar/lemon, and let sit for a couple minutes. Is this what you're asking about, or did I miss the mark completely?
 
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