What’s the Difference Between Sour Cream and Creme Fraiche?
Aug 30, 2021 18:36:30 GMT
nutsberryfarm 🏜 and sunshine like this
Post by ZolotoyRetriever on Aug 30, 2021 18:36:30 GMT
Crème Fraîche... any fans? Personally, I love the stuff. It's better than sour cream, but for some strange reason costs about 3 times as much so I buy it fairly rarely. There is a simple way to make your own (I've posted a link below) so I will probably start doing that at some point.
How to make your own Crème Fraîche:
www.seriouseats.com/how-to-make-creme-fraiche-in-1-easy-step
What’s the Difference Between Sour Cream and Creme Fraiche?
Creme fraiche is thicker, richer, and less tangy than sour cream
Sour cream, which has a fat content of around 20 percent, is made by mixing cream with a lactic acid culture; the bacteria thickens and sours it. It may also contain stabilizers, like gelatin or rennin, which aid in the thickening. Sour cream is less expensive than creme fraiche, and since it contains less fat and more protein, it will curdle if you simmer or boil it — so it’s best to use cold or room temperature, or to stir into a hot dish once it’s off the heat.
Creme fraiche — clocking in at 30 percent fat — is traditionally made with just unpasteurized cream, which naturally contains the bacteria needed to thicken it. However, in the United States, our cream must be pasteurized — so creme fraiche is made by mixing cream with fermenting agents that contain the necessary bacteria. You can actually make your own creme fraiche at home: mix together heavy cream and buttermilk, and let it hang out at room temperature until it reaches its desired thickness (around 8 to 24 hours). As it sits, the bacteria in the milk converts the sugars (lactose) into lactic acid, which lowers the pH of the mixture and prevents the formation of any unwelcome microbes.
Creme fraiche is thicker, richer (see: fat content), and less tangy than sour cream, and since it won’t curdle if you boil it, it’s great to use in soups and sauces. Or just spoon it into your mouth, unadorned.
www.eater.com/2019/9/14/20865428/whats-the-difference-between-sour-cream-creme-fraiche
Creme fraiche is thicker, richer, and less tangy than sour cream
Sour cream, which has a fat content of around 20 percent, is made by mixing cream with a lactic acid culture; the bacteria thickens and sours it. It may also contain stabilizers, like gelatin or rennin, which aid in the thickening. Sour cream is less expensive than creme fraiche, and since it contains less fat and more protein, it will curdle if you simmer or boil it — so it’s best to use cold or room temperature, or to stir into a hot dish once it’s off the heat.
Creme fraiche — clocking in at 30 percent fat — is traditionally made with just unpasteurized cream, which naturally contains the bacteria needed to thicken it. However, in the United States, our cream must be pasteurized — so creme fraiche is made by mixing cream with fermenting agents that contain the necessary bacteria. You can actually make your own creme fraiche at home: mix together heavy cream and buttermilk, and let it hang out at room temperature until it reaches its desired thickness (around 8 to 24 hours). As it sits, the bacteria in the milk converts the sugars (lactose) into lactic acid, which lowers the pH of the mixture and prevents the formation of any unwelcome microbes.
Creme fraiche is thicker, richer (see: fat content), and less tangy than sour cream, and since it won’t curdle if you boil it, it’s great to use in soups and sauces. Or just spoon it into your mouth, unadorned.
www.eater.com/2019/9/14/20865428/whats-the-difference-between-sour-cream-creme-fraiche
How to make your own Crème Fraîche:
www.seriouseats.com/how-to-make-creme-fraiche-in-1-easy-step
