I was looking into sour cream and crème fraîche. Although crème fraîche is sometimes referred to as "European Style Sour Cream," technically these products aren't the same. Sour cream is actually soured (lacto-fermented), while crème fraîche is merely cultured enough to thicken without souring. So I was sitting there, comparing about a dozen internet how-to-make recipes for the two products, and you know what? With the exception of one, the various DIY recipes for each of these two products are exactly the same.
Now, Kurt Timmermeister, author of Growing a Farmer, makes an interesting statement about crème fraîche in his chapter entitled "Raw Milk."
"By morning, part of the cream was at the top; by the next day, even more; and by the third day it had all settled on the top. The result of three days of cream rising to the top of five gallons of Jersey milk after slowly cooling after many hours was the most exceptional cream imaginable. It was crème fraîche."Well, my goat cream does that too.
|Naturally thickened goat cream. I probably don't chill my milk fast enough|
to satisfy the milk police, but it turns out I'm making my own crème fraîche!
Maybe I've got something going on that I didn't even know about.
So, sour cream or crème fraîche? Make it how you want and call it what you will, I doubt any of the folks enjoying your delicious recipes will notice or care. They will simply enjoy.
How about that?