SC - Sour Cream

[Varju at aol.com]

In a message dated 97-11-04 09:48:43 EST, you write:

<<  Cream Laban is great, but not quite the same as
 smetana, the Russian (I think) stuff we've come to know as sour cream. I
 believe there's a different bug involved >>


Would this account for different textures and consistancies?  I know that
Hungarian tefol (sour cream) is much thinner and generally had the
consistancy of thick yoghurt.  Even at its thickest it was nothing like our
sour cream.

Noemi
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