Creme Fraiche vs Sour Cream | Which To Use & Why
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- เผยแพร่เมื่อ 21 พ.ค. 2023
- Sour cream and creme fraiche look similar and have similar ingredients, but each has its own unique attributes. Chef and food writer Matt Degen explains their differences and how to cook with and use each.
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00:00 Introduction00:38 Comparing sour cream & creme fraiche01:14 About sour cream02:48 About creme fraiche04:52 Homemade creme fraiche - แนวปฏิบัติและการใช้ชีวิต
I am adding butter milk to my shopping list RIGHT NOW!
Thank you, Chef 👨🍳
Thanks for watching! Enjoy 🙏
Crème fraiche is so much milder and better tasting than sour cream
This video was great! I’ve always wondered what the difference was!! Thank you
Glad it was helpful. Thanks for watching 🙏
Awesome video man! I appreciate it. Nice to have a way to make it at home too. Thank you buddy!
Thanks for watching! Glad you enjoyed 👍
That was so helpful. I saw crème fraîche in a recipe and didn’t know what it was. You explained it brilliantly.
I will also be making my own. Thank you so much!
So glad to hear! Thank you for watching and happy cooking 🙏
Thank you so much for this! I will try this soon from Europe and moved to USA so this video helped alot!
Glad to hear! Thanks for watching and Welcome to America 😀
Thanks for this info! I hadnt heard of creme fresh and was trying to figure it out and came to your video! Now I'm looking through your other videos bc I enjoyed your video and explanations so much! Thanks!
Thanks so much! I’m glad the video was useful. Happy cooking! 🙏
Thanks so much. I learned a lot from this clip. Chef Matt.😁
Glad to hear! Cheers 🙏
Thank you for sharing! Very helpful!😊
Glad it was helpful! Happy cooking 🙏
Thank you for the informative video!
Thanks for checking it out! 🙏
This has helped me a lot. So I’ll follow your advice, by trying it first and then attempt to make it.
Glad to hear! Enjoy 😀
I did not know how long it would keep. Thanks.
Worth watching. Thank you.
Thank you! 🙏
Happy I found your channel 😊 thank you!
Thank YOU for watching! happy cooking 🙏
I was so naive I just thought they were basically the same, I really enjoyed your tutorial thank you!
Thank you for watching! 🙏
Great video thanks for sharing wow never knew how sour cream could be used n so many different ways
Thank you! 🙏
I learned something new!!
I love creme fraiche!
Great to hear! Thanks for watching.
As a rule of thumb, if you LIKE sour cream, you'll LOVE creme fraiche! It's SO easy to make!!
Delicious rule!
I'm wanting to make my own Creme' Fraiche, and this is an excellent and easy recipe!!! Want to get some caviar, but what they want with their order for Creme' Fraiche is ridiculous!!! I'm a self-taught Chef, and make a lot of my own recipes and share them!!! Thank you Chef!!!
That sounds fantastic! Thanks for watching and happy cooking 🙏
I have never tried crème fraîche. I love sour cream, but I also love trying new things. So I will. But I have a question. How does plain Greek yogurt compare with sour cream and crème fraîche? I sometimes substitute Greek yogurt for the sour cream. I have even blended it with a small amount of sugar and used it as a topping for Jell-O. The tang is a nice contrast to the fruitiness of the Jell-O. I love your show. I am learning a lot from all of your tips. TY.
So glad to hear, and that’s a great question. Greek yogurt is actually quite close to crème fraiche in texture, though it might have a bit less fat depending on brand. Crème fraiche has less “tang” to it, too, and has a freshness like good quality cream. If you like sour cream and Greek yogurt, I think you’ll really enjoy crème fraiche. Cheers!
It was useful video. I always thought that the fermented milk product we call “grietinė” is a sour cream. It appears I was wrong. It’s crème fraiche. Unfortunately I can’t answer which product I like more because I’ve never tried sour cream, only 30-40% fat crème fraiche is sold here…
Thanks
Thanks Chef Matt. I finally took the plunge and opted for the creme fraiche over the sour cream. I'm excited to try this tomorrow on my dessert, fantastic tip for adding it to the eggs. I'm going to also add a dollop to my scrambled eggs. Much love from Ireland!
Glad to hear, Bee! I hope you enjoy it. Cheers! 😀
Great video
Thank you for watching 🙏
I've never liked sour cream,but love creme fresh'( however u spell that word!).💗
They always use crème fraiche on MKR, I always thought it was like cool whip because they use it with so many of their desserts.
Great video, I’ve never seen it in grocery stores in Canada.
Will definitely be making it❤
Splendid! Thanks for watching and I hope you enjoy 🙏
I found the mix of whole whipping cream plus sour cream instead of buttermilk yields a finer crème fraiche flavor.
You get buttermilk from turning cream into butter the liquid us buttermilk from takes. 3 mins to blend the cream to butter.
FYI you can cook with sour cream. My family has been doing it for generations. It doesn't curdle as you say if you temper it the same way you would eggs.
I enjoy both sour cream and creme fraiche equally but definitely use them differently. I make my own creme fraiche the same way you do. Only recently I discovered that I can freeze buttermilk which is a money saver since my store sells buttermilk by the quart and I use only a few tablespoons of it for creme fraiche. Perhaps I should research other uses for the remaining buttermilk. lol
I can never find crème fraîche in the grocery store, but love mexican crema. Have heard it is almost the same thing.
Definitely similar, and creme fraiche is so easy to make at home if you want to compare!
I put sour cream on my blueberries muffin batter recipe. Since its thick consistency the blueberries doesn't sink to the bottom while I baked my muffins. Because If I use the same recipe substituting with yogurt or milk all the blueberries end up sinking to the bottom and the muffin doesn't rise with a dome shape. But the outcome of the muffins tastes the same no difference. I didn't know sour cream have that much fat in it.
Great video! I plan to try my own the next time I can 🙂.
Is the 8hr minimum "resting" time enoughto use in a thinner, squeezeable form (and thickness the longer it sits)? Or use water/milk to thin out?
Thanks!
Glad it helped! As for that 8-hour time, I think so. Give it a try and see if it’s to your satisfaction. Otherwise, give it more time. Cheers.
Sour cream & cream cheese can be mixed equal parts into a cheesecake
Great video. I never knew what Creme Fraiche was.. I always 'subbed' sour cream in a recipe. I find that you can still cook with sour cream as long as it is at a lower heat and at the final stage of the process. I think I will make some Creme Fraiche now that you told me how ....😀
Glad it was helpful! Thanks for watching and happy cooking 👍
Thanks for the lesson! Even in my old age I can always learn something new. Helpful to know too, as I need to watch my dietary fat intake😊
Wonderful! There is always something by new to learn and enjoy 😀
I wonder if crème fraîche would work for an Alfredo sauce?@@IWantToCook
Good thought and possibly, but I’d personally stick with the heavy cream and butter route. I think creme fraiche might be a bit too thick.
Anywhere you'd use a bechamel, try using creme fraiche instead ! It's far lighter and tastier and much quicker !!!
Thank you for informing - but I prefer crème fraiche
The dish you were cooking the soup in on the stove, I wouldn't have thought it could be used on the stove. How do we know what can go in the oven or in the stove? Some dishes say, but some don't.
That, my friend, is a very special dish. It’s called Corning Ware and is made from a material called Pyroceram. And that little vessel is decades old. Please stay tuned for an entire video on vintage Corning Ware, which is unlike any other cookware. Cheers!
I have seen Gordon Ramsay’s scrambled eggs, and he says crème fraishe but I have has scrambled eggs with sour cream vs milk or cream and also good
Does homemade buttermilk (milk and lemon) works?
While I haven’t tried it myself, I would think so. Please update if you try it! 👍
Question please - can you interchange creme fraiche with sour cream in baking recipes?
I would think so, but admittedly I haven’t tried it. If you give it a go, please let us know the results. Happy cooking! 🙌
Can yoghurt be added instead of buttermilk? That also is cultured
I personally have not tried that, but a quick Google search indicates it has worked for others.
I'm french and did not know about Sour Cream. Is it different from Mascarpone ?
Hello from California! Sour cream isn't considered a cheese like Mascarpone, and isn't quite as thick. In this regard, it is more like creme fraiche, but with less fat content. Cheers!
@@IWantToCook Ok thanks for the info !
I prefer smetana which is Russian sour cream. Its creamier than creme freche. American sour cream is water compared to Smetana. If you're cooking Russian food, it will take it up a few notches than creme freche.
As I live in a rural area, I add a tablespoon of heavy cream powder and a tablespoon of sour cream powder to the sour cream to give flavor. Also add some heavy cream powder to the store liquid heavy cream before turning it into butter.
Good to know. That’s a new one to me 👍
@@IWantToCook a while back I discovered smetana on a Russian cooking site. It is made with a culture. It does have a lot more fat but I counter that with portion control.
I prefer my own butter but heavy cream isn't like it is overseas. So I add the heavy cream powder. Produces an outstanding result.
Hello! I am from Russia, and here we use sour cream a lot! Very curious about cream and sour cream powder - I've never heard about it!
@@mrthgth it's something I figured out on my own. For ordinary sour cream and butter. Sometimes I add it and then make smetana. Higher cream content is difficult to find in the stores in my area.
Whats the deference with cheese cream
Cream cheese is far thicker; more than butter, in fact, and is made for spreading on foods or as a base for very thick dips such as spinach and artichoke dip. Cheers!
Just to make sure… let it sit 8-24 hours outside of fridge as it thickens?
Yes. I know it sounds crazy, but those are the instructions. Apparently whatever is in buttermilk keeps it from spoiling. Be sure to keep it covered, and I’ve found around 70 degrees F room temp works best.
Some people sanitize their jars by boiling them, Can't I just clean them with dish detergent and water?
I personally used piety of soap and hot water, then made sure the jar was dry. I had success with that, but please use your best judgment so everything is sanitary and safe. Thanks and happy cooking 🙏
Ok now can someone tell me wtf heavy cream is in Canadian because I have never seen heavy cream in a grocery store
Its weird, its kind of the other way round in the uk. Creme fresh is much easier to find than sour cream.
If cooking with sour cream it needs to be tempered.
I think this video was informative, but he did not cover all of the properties of sour cream, it’s great for baking!
Creme Fraiche is not sour. II is sweet.
Uhh, you think any store should sell for less than they pay for it??? How do they make money.
They can write off so much as a tax loss. But not if they sell it. I never understood how a store company insisted that the store should always earn more day after day. I asked the manager one day "on the sunny days your supposed to go out and drag people in. The also get employee alotted hours governed by the previous weeks sales (profits)????
Not entirely true. Crème fraiche is much more heat stable than sour cream.
I think we're saying the same thing. When I mention that creme fraiche is better for cooking applications, that means it won't break down or curdle as easily when heated. Cheers!
My mistake. I thought I heard you say it would curdle or split like sour cream, when it’s far more resistant to that than sour cream.
don't buy it MAKE YOUR OWN for 1/2 the price
See end of video for that :-)