Are creme fraiche and smetana the same?

Question

I know they are broadly similar, and probably interchangeable at a pinch - deliberately slightly-soured cream. Is there any essential difference in the way they are made, or are they just the French and the Russian/Polish/Czech name for the same thing?

Answer 1

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.