What is the difference between Creme Fraiche and Sour Cream?

Creme Fraiche


1/2 cups heavy cream


1/2 cup cultured buttermilk


1/2 lemon, juice of








1. Stir ingredient together in a saucepan over low heat until it reaches 85 degrees.


2. Half cover the cream and leave in a warm place (70-80 degrees) until it thickens and developes a slightly tart flavor.


3. This will take 12-24 hours depending on the buttermilk culture and the temperature.


4. When the cream has thickened, store in a covered container in the refrigerator for up to 10 days.


5. Creme fraiche will thicken more as it chills.


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Homemade Sour Cream Recipe


* 1 cup heavy cream


* 1/4 cup sour cream or buttermilk





PREPARATION:


Mix heavy cream and sour cream or buttermilk in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick.|||You%26#039;re welcome. Report Abuse
|||Not a lot, though I think creme fraiche is better for actually cooking with as it does not split like sour cream can.|||Creme fraiche has 30 per cent fat content, which is the same as whipping cream. Sour cream has 10 per cent fat content.|||I think one is sweet.|||Cr猫me fra卯che [IPA: kr蓻m fr蓻蕛] (French for %26quot;fresh cream%26quot;) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Cr猫me fra卯che can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.





Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately or naturally, produces lactic acid, which sours and thickens the cream.