Creme fraiche

Crème Fraîche

Crème fraîche is a type of thick, cultured cream that originated in France. It is known for its rich, tangy flavor and smooth texture, making it a versatile ingredient in both sweet and savory dishes.

History

Crème fraîche has its roots in Normandy, a region in France renowned for its dairy products. The term "crème fraîche" literally means "fresh cream" in French, although the product is slightly fermented, giving it a distinct taste and texture.

Production

Crème fraîche is made by adding a starter culture of bacteria to heavy cream, which is then allowed to ferment at a controlled temperature until it thickens. The bacteria used are typically strains of Lactococcus and Leuconostoc, which contribute to the cream's characteristic tangy flavor.

Characteristics

Crème fraîche has a higher fat content than sour cream, usually around 30-45%, which prevents it from curdling when heated. This makes it ideal for use in sauces and soups. Its texture is smooth and creamy, and it has a slightly nutty, tangy taste.

Culinary Uses

Crème fraîche is a versatile ingredient in the kitchen. It can be used in:

• Sauces and Soups: Due to its high fat content, crème fraîche can be added to hot dishes without curdling, making it perfect for enriching sauces and soups.
• Desserts: It can be used as a topping for fruits, pies, and other desserts, or incorporated into recipes for cakes and pastries.
• Savory Dishes: Crème fraîche can be used as a base for dips, or as a garnish for baked potatoes and other savory dishes.

Nutritional Information

Crème fraîche is rich in fat and calories, but it also contains beneficial bacteria from the fermentation process. It is a source of calcium, vitamin A, and other nutrients found in dairy products.

Variations

While traditional crème fraîche is made from cow's milk, variations can be made using milk from other animals, such as goats or sheep, which can impart different flavors and textures.

Comparison with Similar Products

Crème fraîche is often compared to sour cream, but there are key differences:

• Fat Content: Crème fraîche has a higher fat content than sour cream, which is typically around 20%.
• Flavor: Crème fraîche is less tangy than sour cream and has a richer, more buttery flavor.
• Stability: Crème fraîche is more stable when heated, making it suitable for cooking.

How to Make Crème Fraîche at Home

To make crème fraîche at home, you will need:

• 1 cup of heavy cream
• 2 tablespoons of buttermilk or sour cream

Mix the ingredients in a jar, cover it loosely, and let it sit at room temperature for 12-24 hours until it thickens. Once thickened, refrigerate it for up to a week.

See Also

• Sour cream
• Yogurt
• Dairy product

References

• "The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking" by Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert
• "On Food and Cooking: The Science and Lore of the Kitchen" by Harold McGee

External Links

• BBC Good Food: Crème Fraîche
• Bon Appétit: What is Crème Fraîche?