Soured Cream made with double cream
I used to use soured cream that was made with double cream to make a creamy topping for my US cheesecake which was wonderful. Lately all the soured cream seems to be made with milk which means that it just doesn't have that really creamy unctuous consistency.
Do you know why - possibly a 'nanny state' ?
If you know of any dairy that makes soured cream with double cream I'd love to know.