Crème Fraiche is a dairy product that originated in France. It is made by adding bacterial cultures to heavy cream, which causes it to thicken and develop a tangy, slightly sour flavor. Crème Fraiche is a versatile ingredient that can be used in both sweet and savory dishes, and it is commonly used in French cuisine. It is often used as a sauce for fish or vegetables, as a topping for fruit or cakes or mixed with fresh herbs and spices.
In many other countries, Crème Fraiche has become a popular ingredient in many dishes. It is used in Russia to make sour cream, in Germany to make Quark, and in the United Kingdom, it is used as a topping for jacket potatoes or in desserts. In the United States, it is used in dips, sauces, and dressings.
If you cannot find Crème Fraiche or want to substitute for dietary requirements, there are several substitutions available. One can use a mixture of sour cream and heavy cream or mix Greek yogurt with heavy cream. Buttermilk and sour cream are also good substitutes. It is important to understand that while these substitutes may work, they will not have the exact taste and consistency that Crème Fraiche does. The substitute will be a bit tangier than the original, so it may be necessary to adjust the recipe accordingly.
How To Substitute Creme Fraiche
| Substitute | Instructions | Ratio |
|---|---|---|
| Greek Yogurt | Stir together 1 cup of Greek yogurt with 1 tablespoon of milk | 1:1 |
| Sour Cream | Whisk together 1 cup of sour cream with 1 tablespoon of milk | 1:1 |
| Buttermilk | Combine 1 cup of buttermilk with 1 tablespoon of lemon juice or white vinegar and let sit for 5 minutes | 1:1 |
| Plain Yogurt | Stir together 1 cup of plain yogurt with 1 tablespoon of milk | 1:1 |
| Whipped Cream | Whip 1 cup of heavy cream until stiff peaks form, then fold in 1 tablespoon of lemon juice or white vinegar | 1:1 |
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