What is the difference between soured cream and creme fraiche?

Sour cream is thicker and heavier and creme fraiche is runnier and has a more liquid texture.|||Cr猫me fra卯che is 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.








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


Commercial sour cream contains from 18 to 20 percent fat, and gets its characteristic tang from the lactic acid created by the bacteria. Sour cream often contains additional ingredients such as gelatin, rennin, and vegetable enzymes. Made out of heavy cream.





Light sour cream contains about 40 percent less fat than regular sour cream because it is made from half and half rather than cream. Nonfat sour cream is thickened with stabilizers|||taste it find out, that%26#039;s what I do, one could make nice sauce with both.|||creme fraiche is not strinctly cream....its far lower in calories and soured cream is as the name suggests. You can actually make soured cream with lightly whipped double cream and lemon juice.|||different aisle|||Creme Fraiche - this is cream so thick it is a solid. It can be thinned with large amounts of heavy cream and still remain relatively thick. It is served in France, thinned, with berries, particularly wild strawberries, and with other desserts. A substitute is whipping cream mixed with an equal volume of sour cream and allowed to thicken at room temperature for a few hours.





Sour cream is a milk mixture containing between 16-20% butterfat which has been treated with a lactic acid culture to give a pleasant sour taste and thick creamy texture.|||one is soured one isn%26#039;t|||they are two different products