A soured cream similar to crème fraîche, but much heavier and thicker with usually 36% to 42 % milkfat or even higher, and more sour in flavour than crème fraîche. It has good cooking properties as it does not curdle when added to hot foods.
A soured cream similar to crème fraîche, but much heavier and thicker with usually 36% to 42 % milkfat or even higher, and more sour in flavour than crème fraîche. It has good cooking properties as it does not curdle when added to hot foods.
