The Ranger wrote:
>
> 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.
Dpends on the fat content. In DK we have mainly 3 grades of fatness: 38%
(very thick), 18% (like greek/turkish yogurt), and 9-12% (depending on
brand), which is like our yoghurt.
I mainly use 18%. Sometimes 38%. Never 9-12%.
I think that you can get a nice creme fraiche by whipping up some heavy
cream and stirring that into sour cream and let the flavors blend
together in the fridge the rest of the day.
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