Crème fraîche versus sour cream? From what I've read the main difference between the two is their butterfat content, although some further separate the two by one, the crème fraîche, having a lactic acid bacteria added to it, while the other naturally ferments on it's own. Crème fraîche butterfat content is usually around 28% - 40% while sour cream is between 14% - 18%.
Traditionally, sour cream was exactly as it was named and a very different product than what we are accustomed to seeing at the store today. It was fresh, raw cream that sat out and allowed to sour naturally in a warm place. The resulting product would be a thickened, naturally soured and fermented product that allowed cream to have a longer shelf life and was ultimately a way of preserving this prized ingredient. The sour cream we purchase now at the store has none of it's originally roots. First, it's almost always made with milk and often low fat. In order to give it the classic thickness and sour flavor thickeners and acids are added among other things. Next time you are at the store grab a container of sour cream, organic or not doesn't always matter, and check out the ingredient list. You may find yourself feeling very disturbed at what you read, or try to read, because some of those words need a translator to go with them.
If you have been following this blog for any amount of time, I hope by now you've realized that I don't shy away from real fat, not the stuff you find in candy bars, but fat in it's natural, whole form coming from organic foods (coconut oil, olive oil) or free-range, grass-fed animals (for cream, butter and so forth) or from an animal humanely treated and fed the best foods possible (for lard), Actually, I firmly believe that healthy fat is essential to our bodies, our brains and believe it or not, for maintaining a healthy weight.The first time I tasted real sour cream from an awesome farmer who had the best raw milk to offer, I was shocked at the truly exquisite flavor and could have quite possibly eaten the whole container myself. I don't have regular access to raw cream, so I now often make crème fraîche and my children LOVE it. You can see the picture of my son to the right who was "patiently" waiting while I took photos before I'd give him a spoonful to eat. We most typically eat crème fraîche in scrambled eggs, on top of any bean dish or the several Spanish dishes I like to make, and on top of soup, where it is fantastic.
