Crème fraîche

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== About Crème fraîche ==
Crème fraîche is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is thicker, and less sour than sour cream. Originally a French product, it is available in many countries. It is traditional to France, Belgium, the Netherlands, and Scandinavia.
French for Fresh Cream, Crème fraîche is a French-style lightly soured and thickened fresh cream, generally used as a topping or garnish for savory or sweet dishes. It can be found in small tubs in most well stocked grocery stores or can be made at home.
Pronounced 'krem fresh', this is similar to yoghurt in making, fresh cream warmed, butter milk added for fermentation, allowed to thicken for more than 8 hours and served chilled. It is thick smooth, nutty and tangy in taste, used as topping for berries, apple sauce, puddings, cobblers, savouries etc.
== Crème fraîche Recipes ==
Category:Belgian Food Glossary
Category:Cultured milk products