Thread: sour cream
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Old Wed, Jun-28-06, 17:25
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Karen Karen is offline
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Hi Joe,

As long as you don't have to heat it. If it's for something that is served cold, line a seive with paper towels or cloth and let the yogurt drain for a while until it gets thick. In cooking, substitute a high fat cream that is 33-36% fat.

I'm thinking there might be a cultured cream product in Malta. In French it's known as creme fraiche.

Karen
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