Sour cream, crème fraîche or sour cream? The difference lies in the fat content. With 30 to 40 percent fat, it is the front runner when it comes to fat.
Due to its lower fat content, it flocculates quickly when you heat it. The idea of swapping one dairy product for another is obvious - and actually makes little difference in taste. A dollop of sour cream makes soups and sauces even creamier. Don't want to miss any recipes and kitchen tricks? Click here for our partner Merkur.de.