sf wrote in message
...
> On Sat, 20 Jan 2007 23:54:27 +0100, (Victor
Sack) wrote:
> > Cindi - HappyMamatoThree > wrote:
> >
> > > So, best substitution? most like creme fraiche?
> >
> > In America, the commercial sour cream I
> > encountered tended to be fairly thick in texture,
> > almost firm, and not particularly sour. It was
> > not all that much different from crème fraîche.
>
> You're saying crème fraîche is more sour than
> commercial American sour cream, but our sour
> cream is thicker than crème fraîche? Stir our sour
> cream and get back to me about thickness.
> IMO, crème fraîche is mellower than our sour
> cream, but I've only eaten it a couple of times,
> so I'm not an expert.
I'd also say that American sour cream is thicker (and more sour)
than creme fraiche. The six different brands I've tried attest to
this. I prefer a local dairy farm's version since it's both thick
and much-reduced in sour.
The Ranger