Are creme fraiche and smetana the same?
Creme Fraiche is around 35-40% butterfat, and anyhting similar in Slavic or other cuisines usually is not more than 25-30% buttefat. We have a sour cream here in Canada that is 30% BF, it is nice and when I was a chef used it and a bit of 35% or whipping cream to finish sauce, to high a fat cream whether commercial sour or a specialty one like Creme fraiche is nice in small amounts it is to rich and overpowering in a large capacity, a couple of tablespoons is enough.
