Crème fraiche

Crème fraîche is a dairy product, a form of thick cream made from cow's milk. It is a staple ingredient in many cuisines, particularly in France, where it originated.

Origin and History

Crème fraîche originated in the dairy farming regions of France, where the natural bacteria in unpasteurized milk would cause the cream to thicken and sour slightly. This process, known as fermentation, gives crème fraîche its distinctive tangy flavor.

Production

Crème fraîche is produced by adding a starter culture to heavy cream, and allowing it to sit at room temperature until it thickens. The starter culture is a type of bacteria that consumes the lactose in the cream, producing lactic acid. This acid causes the cream to thicken and develop a tangy flavor.

Culinary Uses

Crème fraîche is used in a variety of dishes, both sweet and savory. It can be used as a topping for desserts, such as fruit or pastries, or incorporated into sauces and soups. Unlike many other dairy products, crème fraîche can be boiled without curdling, making it a popular choice for cooking.

Nutritional Information

Crème fraîche is high in fat, with a fat content of around 30%. It also contains a small amount of protein and carbohydrates, and is a source of vitamin A and calcium.

See Also

• Sour cream
• Cream cheese
• Clotted cream
• Cultured dairy products