What is the difference between creme fraiche and yogurt

In some hot sauces or soups, for example, yogurt would not have enough fat content to blend smoothly and would curdle a bit making for unpleasant look and texture. In baking, where you need to be scientifically precise, especially about fat and any acid that is assisting in leavening, swapping out can make for a total flop.

So the rule I follow is pretty simple. The one I keep stocked? A good quality sour cream. It has the middle level of fat content, so it works well for all cold applications and most cooking ones.

And creme fraiche I either buy as needed or make fresh , usually because I have leftover buttermilk on hand. Extra Crispy Logo. By Stacey Ballis Updated February 13, Save Pin FB More. You can also try one of these alternatives:.

All you have to do is combine two cups of heavy cream with three tablespoons of buttermilk in a jar, then wait for two days for the mixture to magically thicken. Make sure to use cultured buttermilk and the freshest pasteurized not ultra-pasteurized cream you can find.

Related : What Is Mascarpone? By Corey Williams November 09, Pin FB Share. A teaspoon with a dollop of thick cream on it. Credit: milanfoto. It's wonderful stirred into sauces or hot cooked pasta, or even dolloped on desserts in place of whipped cream.

It's dreamy paired with fresh fruit or anything with chocolate in it. Like I said, you'll want to eat it by the spoonful. Look for small tubs of it in the dairy aisle, near the cream cheese. Full fat plain Greek yogurt is another substitute, but it doesn't have the same smooth texture or mild flavor. Once you've had the real thing, it's hard to go back, even though it can be pricey and hard to find.