Crème fraîche
Crème fraîche (English pronunciation : , French pronunciation: [kʁɛm fʁɛːʃ], lit. "fresh cream") is a soured cream containing 10–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content. European labeling regulation disallows any ingredients other than cream and bacterial culture.
The name "crème fraîche" is French, but similar soured creams are found in much of northern Europe.
Terminology
In French-speaking countries, crème fraîche may refer to either the thick fermented product, crème fraîche épaisse or fermentée, or to liquid cream, crème fraîche liquide or fleurette. In these countries, crème fraîche without qualification normally refers to liquid cream, with the thick form usually called crème épaisse. In other countries, however, crème fraîche without qualification usually refers to the thick, fermented product.
Production
Crème fraîche is produced by adding a starter culture to heavy cream, and allowing it to stand at appropriate temperature until thick. The culture is made up of a mix of bacteria including but not limited to Lactococcus species L. cremoris, L. lactis, and L. lactis biovar diacetylactis. This is what gives it the taste that distinguishes it from similar dairy products like sour cream.
