In article >,
blake murphy > wrote:

> On Fri, 05 Jun 2009 13:04:25 -0500, Omelet wrote:
>
> > In article >,
> > Mark A.Meggs > wrote:
> >
> >>>And, in the case of "real" sour cream with no additives (Daisy brand
> >>>lists just a single ingredient which is cultured cream), what is the
> >>>difference between sour cream and creme fraiche?
> >>
> >> According to Mendelson, the only real differences are that creme
> >> fraiche starts with better quality, richer, cream, and most modern,
> >> industrial-made sour creams have other things added (milk solids,
> >> carrageenan gum, etc.). I like Daisy sour cream myself.
> >
> > It has no added crap so is well worth the price. I notice it's a popular
> > seller around here.
> >
>
> it's less expensive than breakstone, the other major brand i see around
> here (md). i see coupons for it fairly often.
>
> your pal,
> blake

I like the ingredients list of Daisy.

Cultured cream.

That's it. ;-)

It's food, not chemistry.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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