EN
Advanced search
  • Glossary
  • Crème Fraîche, French Cultured Cream

Crème Fraîche, French Cultured Cream

Crème fraîche is a traditional French dairy product, a thick cultured cream with a mildly tangy flavour and high fat content (30-40%). Unlike regular sour cream it does not curdle when heated.

It is made by adding bacterial cultures to fresh cream and fermenting for 12-24 hours. In French cooking it is indispensable, used in sauces, soups and desserts. At home you can make it easily from cream and buttermilk.

Crème Fraîche, French Cultured Cream
  • Contains 30-40% fat and unlike regular sour cream does not curdle when cooked
  • Made by fermenting fresh cream for 12-24 hours
  • An indispensable ingredient in French cuisine
  • Easily prepared at home from cream and buttermilk
Ad
Ad
Image line 1
Image line 2
Image line 3
Image line 4
Image line 5
Image line 6
Image line 7
Image line 8
Image line 9
Image line 10