What is the difference between sour cream, creme fraiche and greek yogurt.....

[MrsWalton]

That's all really.

One is cream, one is cheese and one is yoghurt

I think

I use sour cream and creme fraiche interchangeably for eg blobbing on chili, or jacket pots or suchlike. Creme fraiche tastes sweeter to me, but still works. I personally think greek yogurt too sweet for my uses, but isn't it a substitute for double cream sometimes.

So not much hep to you really! Hope someone knowledgeable comes along soon...

Crème fraîche and sour cream are both manufactured cream products. Crème fraîche is a slightly tangy, slightly nutty, thickened cream. Before the age of pasteurization crème fraîche made itself as the bacteria present in the cream fermented and thickened it naturally. It is widely available in Europe, but much less so in the US, where almost all cream is pasteurized, and therefore has to be fermented artificially.

Sour cream was also traditionally made by letting fresh cream sour naturally ? the acids and bacteria present produced a generally consistent flavor and thick texture that went well with both sweet and savory dishes. These days, commercially produced sour cream is made by inoculating pasteurized light cream with bacteria cultures, letting the bacteria grow until the cream is both soured and thick, and then repasteruizing it to stop the process.

from here btw

Apparently you can also sour your own cream (so to speak) by adding a few drops of lemon juice to single cream, stirring and leave to rest for a little while

sour cream is lovely, creme fraiche is great in sauces and greek yoghurt is horrible!

Seona, thanks for that link, i've bookmarked it to have a good look at the site later.

So what i can gather, creme fraiche and sour cream are both made from cream and yogurt is made from milk.

Thought this was interesting though....

"In general, crème fraîche and sour cream can be used interchangeably in most recipes, but crème fraîche has two advantages over sour cream: it can be whipped like whipping cream, and it will not curdle if boiled. "

The reason i asked is that i have been trying to get a 0% greek yogurt and resorted to making my own.

I started with a semi-skimmed milk and made regular yogurt. Success! Then i strained some of it and made a really thick creamy greek yogurt! Fantastic. So easy, i'd recommend it to any one.

I'm going to try it again using skimmed milk and see how it goes. Don't reckon i'll get to 0% but he ho.

It just started me thinking, what the difference is between all.

Thanks for your replies.