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I want to use fresh yoghurt or curd cheese in a standard recipe for SUCREA® Fond. How much fresh cream can be replaced without losing freeze or cut stability?

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I want to use fresh yoghurt or curd cheese in a standard recipe for SUCREA® Fond. How much fresh cream can be replaced without losing freeze or cut stability?

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You can replace max 300 g of cream by fresh yoghurt or curd cheese. Your Bavarois will be heavier because there is no air in the fresh yoghurt or curd cheese.

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