It is usually used in cooking and baking as being a thickening agent for sauces, soups, and desserts. It will also be utilised as being a foundation for making selfmade ice cream or whipped cream. Crème fraîche can be forty–45% but can be an acidified cultured merchandise rather than sweet cream.Czy mog? uruchomi? gr? Minecraft, nie u?ywaj?c pr