Culture differences: While sour cream and crème fraîche are thick, tangy cultured dairy products, mascarpone is not cultured. Fat and consistency : It has about 48 percent fat content and is ...

Sour cream, which has a fat content of around 20 percent, is made by mixing cream with a lactic acid culture; the bacteria thickens and sours it. It may also contain stabilizers, like gelatin or ...

What is crème fraîche? Crème fraîche, a French variation of sour cream, is a mildly acidic, high fat, slightly nutty tasting thick cream.. Crème fraîche has many uses in cooking and lends ...

Pass through the dairy aisle and you'll notice creamy cow's milk products that seem similar—crème fraîche, sour cream, yogurt, and mascarpone. What's the difference between these four?

Crème fraîche is a rich cultured cream that acts as a thickener in soups, a topping on pasta, as the base of creamy dips, and a delicious dollop of tangy cream on top of sweet desserts. It's ...

While not pure tartaric acid itself, cream of tartar is the potassium salt of tartaric acid. Tartaric acid occurs naturally in citrus fruits, bananas, tamarind, and—somewhat famously—grapes ...