What is the closest thing to creme fraiche?

Sour cream

The easiest substitute for creme fraiche? Sour cream! It's rich and creamy, though it has a slightly lower fat content so it's slightly less so. And the flavor is even a little tangier!

Tangy full-fat Greek yogurt is a great substitute for crème fraîche in a pinch. Though it isn't as high in fat, it will provide a similar creamy texture and can be subbed at a 1:1 ratio. It works in both sweet and savory recipes. Cream cheese is tangy and creamy like crème fraîche, but it's much denser.

In industrial settings, both crème fraîchee and sour cream are made with pasteurized milk inoculated with specific bacterial cultures, with the main difference being that crème fraîche is fattier and thicker, and sour cream is tangier, lower in fat, and has a more liquid texture.

If the creme fraiche is used in a sauce or a puree, such as the pea puree from Nigella's Scallops With Thai Scented Pea Puree then you can use double (or heavy or whipping) cream and add a small squeeze of lemon juice, to taste, for a hint of acidity.

The most important difference you should know between yogurt and crème fraîche is that yogurt is made from milk while crème fraîche is made from heavy cream; and this initial difference of starting ingredients affects the culturing process and ultimately the flavor and texture of the final product.

Cream cheese, crème fraîche and mascarpone are predominantly made of cream, and like cream they are very high in fat and saturated fat. These are not health foods and where there are alternatives, it's best to use them. Cream cheese has a smooth texture which is sweet, soft and spreadable.

Crème fraiche is a dairy product made of cream and bacteria culture. It can be used fresh, spooned over fruits and desserts, or added as a thickening agent to sauces, soups, and stews. Though crème fraiche is a staple in Europe, it's not so common in the United States.

It is a slightly tangy and lightly acidic type of cream. In France, crème fraîche was created from unpasteurised cream, which was naturally thickened by the bacteria it contained. However, because cream is pasteurised in Australia, fermenting agents with the right bacteria are added in order to thicken the mixture.

Crème fraîche is a classic French ingredient used in a variety of sweet and savoury recipes. It adds a rich, silky smooth texture and a slight tangy flavour. A dollop of this can be added to pasta sauces, dips, soups and desserts to add a subtle acidity and creamy texture.

You can purchase crème fraîche in specialty food stores or even some supermarkets. It is often found in the dairy aisle or mixed in with specialty cheeses. Crème fraîche is usually more expensive than sour cream and it can be easy to make your own at home with just a few simple ingredients.

: heavy cream thickened and slightly soured with buttermilk and often served on fruit.