Crème fraîche has a more tangy taste and is lighter than sour cream. If it is unavailable in your area, here is a recipe to make your own. This recipe is from
Whisk together the heavy cream and the sour cream in a stainless steel or glass bowl. Cover the bowl with cheesecloth.
Let the cream sit at room temperature (around 68 degrees) until it thickens. This will take from 12 to 24 hours. Stir the crème fraîche until smooth and refrigerate it.
The crème fraîche will stay fresh for several weeks. As it ages it will give off some watery liquid. Either stir it back into the crème fraîche or spoon it off and discard it.
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