Information about crème fraîche and crème fraîche
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fraîche is a manufactured cream product with between 18 percent and 36 percent
fat. It has a smooth thick texture, similar to cream cheese but it has a
slightly tangy flavour more akin to Sour Cream.
Origin and History of Crème Fraîche
Originating in the Brittany and Normandy regions of France
it is widely available and used throughout Europe. In France, the unique
characteristics of crème fraîche
made by different artisan producers is greatly appreciated in much the same way
as connoisseurs appreciate and enjoy different types of yoghurt.
is traditionally made with unpasturised cream which naturally contains the
bacteria required to thicken it, but whilst specialists still use unpasturised
cream, pasturised cream is becoming more widely used.
Fraîche in Cooking
Many cooks favour crème fraîche over cream and sour
cream because it can be boiled, reduced and thickened without the risk of
curdling. It can also be whipped like double cream and has a longer shelf-life
than both cream and sour cream. Crème fraîche can used as a substitute for
sour cream in most recipes and for cream in many.
makes a great topping for fresh fruits, puddings and other
desserts. It is also an excellent ingredient in savory dishes such as soups and
casseroles, and adds richness and body to sauces.
Crème fraîche should be treated like any other fresh
dairy product and once opened, it should be used within two to seven days.
Homemade Crème Fraîche
Crème fraîche is very easy to make at home. Below is a
recipe and whilst it takes a while to make, it’s certainly worth giving it a
Preparation time: 8-14 hours
240ml/8fl.oz. Double/Whipping Cream
2 tbsp Buttermilk
all the ingredients in a glass bowl, mix well, cover, and leave to stand at room
temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.
well, cover with clingfilm, refrigerate and use within 10 days.
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