Is Crème Fraîche the Same as Greek Yogurt? Key Differences Explained

October 15, 2025 •

4 min read

Over 90% of home cooks have confused cultured dairy products at some point, and one common question is, "is crème fraîche the same as Greek yogurt?" The short answer is no; they are distinct products with different compositions, flavors, and culinary applications.

Quick Summary

Crème fraîche is a high-fat, mildly tangy cultured cream, while Greek yogurt is a lower-fat, tangier strained milk product. Their different starting ingredients—cream versus milk—result in significant variations in texture, flavor, and cooking stability.

Key Points

Ingredient Base: Crème fraîche is made from cultured heavy cream, while Greek yogurt is made from cultured, strained milk.
Fat Content: Crème fraîche has a much higher fat content (30-40%) than Greek yogurt (which varies but is significantly lower).
Heat Stability: Crème fraîche is heat-stable and won't curdle in hot dishes; Greek yogurt is prone to curdling and should be added off the heat.
Flavor Profile: Crème fraîche offers a mild, nutty tang, while Greek yogurt has a more intense, sour tang.
Culinary Use: Crème fraîche is best for rich sauces and desserts, whereas Greek yogurt excels in dips, dressings, and cold applications.
Nutritional Content: Greek yogurt is typically higher in protein and lower in fat compared to the calorie-dense crème fraîche.
Substitutions: Sour cream or mascarpone are better substitutes for crème fraîche; plain yogurt can replace Greek yogurt in cold dishes.

Core Differences: Crème Fraîche vs. Greek Yogurt

The most fundamental distinction between crème fraîche and Greek yogurt lies in their primary ingredient and manufacturing process. Crème fraîche is made from cultured heavy cream, which has a butterfat content of at least 30%, sometimes reaching up to 40%. This high fat content gives it a luxuriously rich and velvety texture and a mild, slightly tangy flavor. Greek yogurt, on the other hand, is made from cultured milk that has been strained to remove the excess whey. This straining process concentrates the proteins and reduces the fat content, resulting in its signature thick, tangy, and protein-rich profile.

Flavor and Texture

Their different origins also dictate their distinct flavor and texture profiles. Crème fraîche has a mellow, nutty, and subtly sour taste that is less pronounced than that of Greek yogurt. It is smooth, thick, and not overly acidic. Greek yogurt, especially full-fat varieties, has a richer, more intensely tangy flavor and a thicker, sometimes slightly chalky, texture due to the concentrated milk solids. Low-fat or non-fat versions of Greek yogurt are even tangier and less creamy.

Cooking Performance

One of the most important practical differences is how they behave under heat. Crème fraîche's high fat content makes it incredibly stable when heated, meaning it can be stirred directly into hot sauces and soups without curdling. This makes it a perfect addition for finishing a sauce or enriching a hot dish. Greek yogurt, with its lower fat content, is much more susceptible to curdling when exposed to high heat. To prevent this, it must be tempered or stirred in at the end of the cooking process after the heat has been turned off.

Culinary Applications

Given their unique properties, they excel in different culinary applications:

Crème Fraîche:
- Hot Dishes: Ideal for enriching soups, sauces, and stews due to its high heat tolerance.
- Toppings: Excellent dolloped on baked potatoes, salmon, or spicy dishes.
- Desserts: A classic accompaniment for fresh fruit, tarts, and pancakes, offering a rich counterpoint to sweetness.
Greek Yogurt:
- Baking: A common ingredient in baking for moisture and a slight tang, such as in cakes and muffins.
- Cold Dishes: The perfect base for dips (like tzatziki), dressings, and marinades.
- Breakfast: A staple for breakfast, often served with fruit, honey, and granola.

Nutritional Comparison

From a nutritional standpoint, the two dairy products also differ significantly:

Crème Fraîche: Higher in calories and fat due to its cream base, but contains fewer carbohydrates and is not typically a significant source of protein.
Greek Yogurt: Higher in protein, lower in fat (depending on the variety), and a good source of calcium. The straining process concentrates the protein, making it more satiating.

Comparison: Crème Fraîche vs. Greek Yogurt


Feature	Crème Fraîche	Greek Yogurt
Primary Ingredient	Cultured heavy cream	Cultured milk, strained
Fat Content	Very high (30-40%)	Varies (low to full-fat), significantly lower than crème fraîche
Texture	Rich, velvety, and smooth	Thick, creamy, and denser due to straining
Flavor	Mild, nutty, and subtly tangy	More intensely tangy and sour
Cooking with Heat	Heat-stable; won't curdle when heated	Not heat-stable; will curdle if boiled
Nutritional Profile	High in fat and calories, low in protein	High in protein, lower in fat/calories (depending on type)
Common Uses	Finishing sauces, topping hot dishes, desserts	Dips, dressings, marinades, baking, breakfast

Homemade Crème Fraîche and Yogurt

While store-bought versions are readily available, both crème fraîche and Greek yogurt can be made at home with minimal effort. A homemade version offers control over ingredients and can be more cost-effective. Crème fraîche can be made by combining heavy cream with a small amount of buttermilk and allowing it to culture at room temperature. Greek yogurt is made by culturing milk and then straining the resulting plain yogurt through a cheesecloth or coffee filter to achieve the desired thickness.

Conclusion: Which One Should You Choose?

The choice between crème fraîche and Greek yogurt depends entirely on your recipe's requirements. If you need a rich, heat-stable dairy product for a savory sauce or a luxurious dessert topping, crème fraîche is the superior choice. If you are seeking a high-protein, tangy base for a cold dish like a dip or a healthier alternative for your breakfast bowl, Greek yogurt is the answer. Knowing their distinct characteristics ensures you select the right ingredient for the best culinary result. They are not interchangeable in every scenario, and understanding their differences will prevent cooking mishaps and enhance your dishes.

How to Choose a Good Substitute

If you find yourself without crème fraîche, the best substitute is often sour cream or mascarpone, though you must consider their slightly different flavor profiles and fat contents. For Greek yogurt, plain yogurt or even sour cream can be a suitable stand-in depending on the recipe's needs. Always consider whether heat is involved, as this is the most critical factor for a successful substitution.

Allrecipes provides excellent tips and recipes for making your own crème fraîche at home, highlighting its simple, two-ingredient process.

Frequently Asked Questions

No, you should not use Greek yogurt in a hot sauce instead of crème fraîche. The lower fat content of Greek yogurt makes it prone to curdling when heated, unlike the heat-stable crème fraîche.

Greek yogurt is generally considered healthier as it is lower in fat and calories and significantly higher in protein than crème fraîche. However, the nutritional value depends on the fat content of the specific yogurt chosen.

Crème fraîche uses a different type of bacterial culture and is made from high-fat cream, resulting in a milder, less acidic, and more subtly tangy flavor compared to the more pronounced sourness of Greek yogurt.

Yes, you can easily make crème fraîche at home by mixing heavy cream and cultured buttermilk, then letting the mixture sit at room temperature for up to 24 hours to thicken.

For baking, full-fat Greek yogurt or sour cream can be used as a substitute for crème fraîche, though the flavor and texture might differ slightly due to the lower fat content.

Greek yogurt is typically better for dips because its thicker texture and tangier flavor provide an excellent base for savory applications like tzatziki or creamy dressings.

Using full-fat Greek yogurt is recommended when substituting crème fraîche to get a richness closer to the original, though the flavor will still be tangier. Lower-fat versions have a higher risk of curdling if used in hot applications.