The Spruce Eats / Abby Mercer
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 zoebakes | 2024-03-02 06:00:11 |  15,436 Views |
How to make crème fraîche
Crème fraîche translated from French as “fresh cream” is a luxurious thick cultured cream. Despite its French name which makes it sound extra fancy it’s simple to make and incredibly versatile in both cooking and baking. Cultured cream comes from cow’s milk that has undergone fermentation with a bacterial culture resulting in a texture very similar to sour cream.
Although you can use crème fraîche right after the fermentation process you can let it cool in the refrigerator to allow the flavors to develop and the texture to firm up. Do not stir the crème too much as it can easily become loose.
Crème fraîche is similar to sour cream with a lower acidity and higher fat content. Then there is Mexican crema which is not as thick. If we were to rank them by acidity sour cream would come first followed by Mexican crema with crème fraîche being the least acidic. This makes it ideal for dishes where you need a smooth rich creamy texture without overwhelming the overall flavor profile.
