What is creme fraiche?
Creme fraiche is a type of cultured cream that originates from France. It is a thick, smooth and velvety cream that has a tangy, slightly sour taste. Creme fraiche is often used in cooking and baking, as it is a versatile ingredient that can be used in many different ways. It is commonly found in French and European cuisine, but is becoming more popular worldwide.
Creme fraiche vs sour cream
Creme fraiche and sour cream are often confused for one another, but they are not the same thing. While both are cultured dairy products, creme fraiche has a higher fat content and a thicker consistency than sour cream. Additionally, creme fraiche has a more complex, tangy flavor profile that can enhance the taste of many dishes. Sour cream, on the other hand, has a milder taste and is often used as a topping or garnish.
How is creme fraiche made?
Creme fraiche is made by adding bacteria to heavy cream and allowing it to ferment for about 12 to 24 hours. The bacteria that is used is typically a combination of lactic acid bacteria and Streptococcus thermophilus. This fermentation process thickens the cream and gives it a tangy, slightly sour taste. Once it has reached the desired consistency, the creme fraiche is chilled and can be used in cooking or baking.
What does creme fraiche taste like?
Creme fraiche has a rich, velvety texture and a tangy, slightly sour taste. It is often described as having a slightly nutty or buttery flavor, which can be attributed to the fermentation process. The tanginess of creme fraiche can help to balance out rich and heavy flavors in dishes, making it a popular ingredient in sauces, dressings, and desserts.
How to use creme fraiche in cooking
Creme fraiche is a versatile ingredient that can be used in many different ways in cooking. It can be used as a topping for baked potatoes or as a garnish for soups and stews. It can also be used in sauces and dressings, as well as in desserts and baked goods. Creme fraiche can even be used to make homemade butter or cheese.
Creme fraiche in sauces and dressings
Creme fraiche is a popular ingredient in sauces and dressings due to its tangy flavor and thick consistency. It can be used in place of sour cream or mayonnaise in many recipes, and it can be used to add depth and complexity to flavors. Creme fraiche can be used in creamy pasta sauces, salad dressings, and dips.
Creme fraiche in desserts and baked goods
Creme fraiche can be used in desserts and baked goods to add richness and tanginess to the flavor. It can be used in place of heavy cream or sour cream in recipes like cheesecake, ice cream, and custards. Creme fraiche can also be used in place of butter in some recipes to add a tangy flavor and a lighter texture.
Creme fraiche in soups and stews
Creme fraiche can be used as a garnish for soups and stews, adding a creamy and tangy element to the dish. It can also be used in the base of soup or stew recipes to add richness and depth of flavor. Creme fraiche can be added to tomato soup, potato soup, and many other types of soup or stew.
Substitutes for creme fraiche
If you don’t have creme fraiche on hand, there are several substitutes that can be used in its place. Sour cream is the most common substitute, as it has a similar tangy flavor and texture. Greek yogurt can also be used as a substitute, as it has a similar consistency and tangy flavor. Heavy cream can also be used in place of creme fraiche in some recipes.
Storing creme fraiche properly
Creme fraiche should be stored in the refrigerator and used within a week of opening. It can be frozen, but this can affect the texture and consistency of the cream. If you’re not sure if your creme fraiche is still good, look for signs of spoilage like mold or a foul odor.
