Crème fraiche
Crème fraîche (French pronunciation: [kʁɛm fʁɛʃ], French literally 'fresh cream') is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is less sour than sour cream, and has a lower viscosity and a higher fat content. European labeling regulation disallows any ingredients other than cream and bacterial culture.
Originally a French product, it is available in many countries. It is traditional to France, Romania, Belgium, the Netherlands, Lithuania and Scandinavia. With availability increasing since the 1990s, it has become popular in the United Kingdom, where cream has traditionally been of high quality and in widespread use but where the soured variety remained a niche product.
Terminology
In France, crème fraîche may refer to either the thick fermented product, crème fraîche épaisse or fermentée, or to liquid cream, crème fraîche liquide or fleurette. Crème fraîche without qualification usually refers to the thick, fermented product.[1][2]
Production
Crème fraîche is produced by a process similar to that of sour cream. Each processing step requires attention to maintain high viscosity.
A home version can be made by adding a cultured buttermilk or sour cream to heavy cream, and allowing it to stand until thick, though the technique and starter cultures used in France produce a somewhat different result.[2][1]
History
Crème fraîche most probably originates from Normandy, where the crème fraîche from a defined area around the town of Isigny-sur-Mer in the Calvados department of Normandy is highly regarded, and is the only cream to have AOC ('Appellation d’Origine Contrôlée') status, which was awarded in 1986.[3] It is now produced in many other parts of France, with large quantities coming from the major dairy regions of Brittany, Poitou-Charente, Lorraine and Champagne-Ardenne.
In parts of North Wales crème fraîche is known as croghurt.[citation needed]
Uses
Crème fraîche is particularly useful in finishing sauces in French cooking because it does not curdle.
Similar products
Clabber is a similar food made from raw milk in the Southern United States. Crema Mexicana is a cultured sour cream, often sold in supermarket dairy aisles in regions where crème fraîche is unavailable.
A product called "low-fat crème fraîche", with about 15% butterfat, is also commercialized in some markets. Thickened artificially, it is less stable when heated.[2]
References
Further reading
- Harold McGee On Food and Cooking: The Science and Lore of The Kitchen (p. 49). New York: Scribner, 2004. ISBN 0-684-80001-2
- Lisbeth Meunier Goddik, "Sour Cream and Crème Fraîche" in Y. Hui Handbook of Food Science, Technology and Engineering (p. 179-6 to 179-7). Boca Raton, FL: CRC Press, 2006. ISBN 0-8493-9849-5
