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Crème fraîche

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description Crème fraîche Overview

Crème fraîche is a French cultured dairy product with a fat content of approximately 30%, made by allowing cream to ferment with lactic acid bacteria. Unlike American sour cream, it has a milder flavor and higher fat content, resulting in a less acidic taste profile. Crème fraîche is valued in cooking for its stability at high temperatures, as it doesn't curdle when heated, making it suitable for sauces and soups. The traditional production methods vary across French regions including Normandy and Burgundy.

help Crème fraîche FAQ

What is the difference between crème fraîche and sour cream?

Crème fraîche is a thick French fermented cream with a fat content of around 30%, whereas traditional American sour cream generally has a lower fat content (around 20%) and a more acidic flavor. Additionally, crème fraîche is less prone to curdling when heated.

How is crème fraîche traditionally made?

Crème fraîche is traditionally produced in regions like Normandy and Burgundy by allowing heavy cream to naturally sour and thicken via the presence of indigenous lactic acid bacteria. Commercially, it is made by adding a specific bacterial culture to pasteurized cream.

Can you boil crème fraîche without it separating?

Yes, one of the defining culinary properties of crème fraîche is its high fat content, which makes it incredibly stable at high temperatures. This means you can boil or simmer it in sauces and soups without the cream splitting or curdling.

What is a common substitute for crème fraîche in recipes?

If a recipe calls for crème fraîche and you don't have it, a common substitute is a mixture of equal parts heavy cream and sour cream. You can also simply mix heavy cream with a tablespoon of buttermilk and let it sit at room temperature overnight to thicken.

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