A french type of sour cream that does not separate when heated.
Very expensive here in the US
One might wonder why? It's so easy to make...
1 cup of heavy cream
1 tbs of buttermilk or yogurt.
Mix and let sit on counter for 12 to 24 hours. Stir or not.
Refrigerate for 2 weeks. As it ages it will get tangier.
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