Creme Fraiche VS Sour Cream ? Sour cream has a fat content of about 20% and may include ingredients like gelatin, rennin, and vegetable enzymes to stabilize it and make it thicker. Creme Fraiche has a fat content of about 30 to 48 % and does not contain any added thickeners. Creme Fraiche is thicker, has a richer flavor, and is less tangy than sour cream. Soured cream is made of single cream, creme Fraiche is made of double cream. Mascarpone is the Italian version of creme Fraiche, but is milder and sweeter. They all are perfect for partnering cakes. Fraiche have many uses and advantages for savories, souses,soups, salads, toppings, creams, desserts, even ice creams, make your own butter and…. almost for everything. When heated, sour cream may curdles/breaks whereas. My advise and my experience of how to avoid curdles while using sour cream for cooking meals is to let the soured cream to room temperature and to be stirred and tempered before adding to hot already cooking or boiling at the moment dish. Crème Fraiche doesn’t curdles in any way. From healthy point of view dairy products are fine in small doses. However, it’s the easiest thing to make and actually it tastes better and is cheaper to make at home. It does take about 48 hours but it deserves the waiting. When everything is planned there is no worries of time. I would like to share two ways of making this creme and you decide which way is better ending or testing for you.
All we need to do is:
2 cups heavy (double) whipping cream
3 tb.sp. buttermilk
Take a sterile jar (mason jar will be perfect, just boil and/or dishwasher passed at high temperature). Take 2 cups heavy (double) whipping cream, heat it but do not reach boiling point. Remove from the stove, and let it cool to about 38’C. It does no need really to use thermometer, just check by your finger. Feeling the heat but that much, that you can stand on for a 30 seconds with no removing it out, higher than the body ‘C but not really hot. After add to it 3 Tb.sp. Cultivated (not substitute one or any of markets one) buttermilk. Mix and leave the jar out covered with a paper towel (rubber banded or taped to jar) over it so it can breath. Leave it sit like that for 24 hrs. Stir it nicely the next day and then put the lid on and put it in the refrigerator for another day. Usually it’s good for 2 weeks. If we need it thick let the jar out for 36 hours and than refrigerate it. On the 24th hour the creme Fraiche will be rather sauce like consistency, after 36 to 48th hour will thicken really more.
At the 24th hour my look like this:
and the 48th much thicker:
The other way is instead using Buttermilk , using Yogurt :
1 cup heavy (double) whipping cream + 1 tb.sp. yogurt (3% fats)
The method of preparation is the same as first way above.
Note: Mix and measure the ingredients with non iron spoons and bowls, and store the cream in glass ( not plastic) jars or containers.
Congratulations, here it is, you have it testier and best ever fresher 🙂
You may also like to check how I’ve done this Easy Vanilla Baked Cheesecake