It is commonly used in cooking and baking like a thickening agent for sauces, soups, and desserts. It can be applied to be a base for producing home made ice cream or whipped cream. Crème fraîche is usually 40–forty five% but is definitely an acidified cultured products as an alternative https://creamdeluxeesko02456.ka-blogs.com/89637227/a-review-of-koupit-n2o-online-Česká-republika