Soured cream is used primarily in the cuisines of Europe and North America, often as a condiment. It is a traditional topping for baked potatoes, added cold along with chopped fresh chives. It is used as the base for some creamy salad dressings and can also be used in baking, added to the mix for cakes, cookies, American-style biscuits, doughnuts and scones. It can be eaten as a dessert, with fruits or berries. Also, it is sometimes used on top of waffles in addition to strawberry jam. With a list of uses as long as the castle washing line (It is very long!) we cannot fail to love this simple and delicate Soured cream.
Pasteurised Cream, Lactic Bacterial Culture
Contains: Cows Milk