How is Fromage Frais Different to Yogurt?

January 9, 2026 •

3 min read

While both are fermented milk products, fromage frais is technically a fresh cheese, unlike yogurt. The key difference lies in the production process and whether rennet is used, which impacts the final texture and taste.

Quick Summary

Fromage frais and yogurt are both cultured dairy products but are differentiated by production, texture, flavor, and use. Fromage frais uses rennet and straining for a mild, thick, fresh cheese, while yogurt relies solely on bacterial fermentation for a tangier, often softer, result.

Key Points

Production Method: Fromage frais uses rennet to create solid curds that are drained, while yogurt relies solely on bacterial fermentation to coagulate milk proteins.
Texture and Consistency: Fromage frais is typically smoother, denser, and thicker due to straining, whereas yogurt can range from creamy to liquid, depending on whether it has been strained.
Flavor Profile: Fromage frais has a milder, less tangy flavor, making it versatile for both sweet and savory dishes, while yogurt is distinctly tangy due to its unique bacterial culture.
Culinary Applications: Fromage frais excels in desserts like cheesecake and in creamy sauces, holding up well under heat, whereas yogurt is popular in marinades, smoothies, and tangy baked goods.
Nutritional Density: Due to the draining process, fromage frais has a higher concentration of protein and calcium per gram than many standard yogurts.
Substitution Considerations: When swapping one for the other, be mindful of the significant difference in texture and flavor, often requiring adjustments to achieve the right result in a recipe.

Understanding the Fundamentals: Fromage Frais vs. Yogurt

At first glance, fromage frais and yogurt can seem quite similar, often found next to each other in the dairy aisle. Both are produced from fermented milk and prized for their creamy texture and versatility. However, beneath this superficial resemblance lie fundamental differences in their manufacturing process that dictate their final characteristics. Understanding these distinctions is crucial for home cooks and food enthusiasts who want to achieve specific textures and flavors in their culinary creations.

The Production Process: The Key Differentiator

The Creation of Yogurt

Traditional yogurt is made by fermenting milk with specific bacterial cultures, primarily Lactobacillus bulgaricus and Streptococcus thermophilus. These cultures convert lactose into lactic acid, which thickens the milk and gives yogurt its tangy flavor. The final texture depends on factors like the type of milk and whether it's strained.

The Creation of Fromage Frais

Fromage frais also involves bacterial fermentation but includes the addition of rennet. This enzyme separates milk into curds and whey. The curds are then drained and processed to create a smooth, thick consistency. This straining gives fromage frais a higher protein and calcium content per gram and classifies it as a fresh cheese rather than just a fermented milk product.

Comparing Fromage Frais and Yogurt


Feature	Fromage Frais	Yogurt
Classification	Fresh, unripened cheese	Fermented milk product
Thickening Method	Lactic bacteria + Rennet + Straining	Lactic bacteria fermentation only (can be strained)
Typical Texture	Smooth, creamy, very thick, often lump-free	Smooth to creamy, can be looser; strained versions are thicker
Flavor Profile	Milder, less tangy, slightly sweet	Distinctly tangy, with varying acidity depending on culture
Nutritional Profile	Higher protein and calcium per gram due to whey removal	Protein and calcium levels vary based on milk fat and straining
Culinary Uses	Excellent for cheesecakes, sauces, dips; holds up well in baking	Marinades, smoothies, dressings, baked goods for moisture

Exploring the Culinary Applications

The distinct characteristics of fromage frais and yogurt make them better suited for different culinary purposes. Knowing which to use can prevent cooking mishaps and elevate a dish.

Fromage Frais in the Kitchen

For Sauces and Dressings: Its mild, creamy texture works well in light sauces and dressings and is less likely to curdle when heated.
Desserts: The neutral flavor and dense texture make it a good base for cheesecakes and other light desserts.
Dips and Spreads: It provides a creamy base for dips, offering a healthier alternative to sour cream.

Yogurt in the Kitchen

Marinades: The lactic acid in yogurt tenderizes meat effectively.
Baking: Yogurt adds moisture and a subtle tang to baked goods and can substitute buttermilk.
Smoothies and Drinks: Its tangy flavor is ideal for smoothies and drinks like lassi.

Making the Right Choice

Choosing between fromage frais and yogurt depends on your recipe's needs. Fromage frais offers a milder, creamier result, particularly in desserts and cooked savory dishes. Yogurt provides a distinct tang suitable for marinades and lighter applications. When substituting, consider the texture and flavor differences. For example, a thicker Greek yogurt can sometimes stand in for the richness of fromage frais. Knowing how is fromage frais different to yogurt allows for informed culinary decisions that can enhance your dishes. For more on fermented milk products, you can refer to this resource.

Frequently Asked Questions

Yes, you can substitute fromage frais for yogurt in many recipes, especially for baking and sauces. However, be aware that fromage frais is milder and less tangy, so the flavor profile of your dish will be different. For marinades, yogurt's higher acidity is often preferable.

Both can be part of a healthy diet, but they have different nutritional profiles. Fromage frais is generally higher in protein and calcium per gram due to its concentration. Yogurt, particularly with live cultures, is known for its probiotic benefits, which can aid digestion.

No, Greek yogurt is not the same as fromage frais. Greek yogurt is a strained yogurt, but it does not use rennet in its production like fromage frais does. Greek yogurt tends to be tangier than fromage frais and has a different, though also thick, consistency.

Yes, fromage frais can be used in hot dishes like sauces and soups. Due to its higher fat content and different production method, it is more stable than many yogurts and less likely to curdle when heated, making it a great option for cooking.

The main flavor difference is tanginess. Yogurt has a distinct and more pronounced tangy flavor from the lactic acid. Fromage frais, being a fresh cheese, has a much milder, less acidic, and more subtly sweet flavor profile.

The better option depends on the desired outcome. Yogurt is excellent for providing moisture and a tender crumb with a slight tang in cakes. Fromage frais, due to its creamy thickness, is better for richer, denser bakes like cheesecakes and for adding a creamy texture to desserts.

Yes, fromage frais that is sold as 'frais' (fresh) must contain live cultures at the time of sale. This requirement is often defined by regulatory bodies in countries where the product is common, such as France.