SC - Sour Cream
Philip & Susan Troy
troy at asan.com
Tue Nov 4 17:06:44 PST 1997
Varju at aol.com wrote:
>
> 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
A different bacterium might well account for differences in
consistency. So might differences in the cream itself, prior to souring
(i.e. butterfat content, or even a different animal source).
Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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