French Equivilent for Sour Cream

[travelluver]

Is it creme fraiche? I'm in need for a dip recipe - thanks!

[sunshine817]

sort of -- creme fraiche isn't technically the same, but in a dip, they should be about equal (sour cream will be a little more tart)

[holger]

What about a plain yogurt as Creme Fraiche has a different texture than sour cream? Yogurt is also closer in taste.

[PariS]

Or you can use fromage blanc--that and crème fraîche are often mentioned as substitutes for sour cream in France.

[Happygoin]

If I was going to substitute yogurt (and I would), I'd use Greek yogurt. Can you find Chobani at your supermarket? Or Fage?

[Jody]

If you have a bit of time it's easy to make. The hardest part is finding heavy cream that is NOT Ultra pasteurized. And figuring out what to do with the leftover buttermilk!

[Darcy]

I agree with Happygoin', I'd use Greek yogurt. I don't cook much but I watch ALL the cooking shows.

[travelluver]

I'll be making the recipe IN PARIS, so that's why I'm looking for the subsitute. Can I get Greek yogurt there, do you think? And is that still better than creme fraiche?

[Darcy]

I would think you could get Greek yogurt in Paris and yes, it will definitely taste more like sour sream than creme fraiche will.

[Happygoin]

Jody, I agree that homemade is terrific and easy to make. When I have it, I make scones by the boatload. And then, although warm out of the oven is best, I do freeze the leftovers. My fave is Cheddar/Dill.

Just this week, I saw something at the supermarket that made my heart skip a beat. REAL buttermilk! Woohoo!!! I bet it's great! Might have to give that a try soon...

Good luck with the dip, travelluver!

[gertie]

You could try making the dip at home using yogurt and see if you like it in advance perhaps?

[Laura NY (aoi33)]

Oh Happy,

The best use I can find for my leftover buttermilk after I have made cultured butter is to use it for pancakes or waffles. I imagine it would work for muffins too. The fresh buttermilk adds a depth and lightness I cannot get using the buttermilk from the store, and it makes me feel that I am at least amortizing the outrageous cost of the non ultra pasteurized heavy cream I bought to make the butter.

The butter is also divine and in an at home taste test with my children, who are incredibly picky about their cultured butter (all my fault for taking them to Paris, I know), it has been decreed to be on par with Echire, but not Bordier.

[travelluver]

Used the Greek yogurt and the dip turned out great - thanks everyone!

[Happygoin]

Thanks, Laura, now I'll definitely try the buttermilk! This weekend' breakfast menu is looking quite nice