Crème fraîche

Crème fraîche (French " fresh cream ") is an originally developed in France Sauer Framers testimony. It is made from cow's milk and must have a minimum fat content of 30 %. An addition of up to 15% sucrose is allowed.

Production

Crème fraîche is made from cream, lactic acid bacteria are added. For this, the cream is made in large tanks and mixed with the lactic acid bacteria. After 18 to 40 hours and at a temperature of 20 to 40 ° C is converted to lactic acid by the bacteria of the milk sugar. Therefore, the crème fraîche gets its special flavor and texture, which is caused by the denaturation of the proteins contained in the cream. Stabilizers, preservatives and other additives are not allowed. Crème fraîche can not be heat-treated after fermentation.

The crème fraîche is similar to the double cream, but it has a higher fat content and is an Süßrahmprodukt.

Use

Crème fraîche has a delicate, slightly sour taste, it is a variant of Sour Cream. It does not flocculate when added in hot foods such as sauces. Commercially it is available as a crème fraîche nature or with the addition of garlic, spices or herbs. Often, the last-named variants contain gelatin. Usually it is used as a fine additive in sauces and soups.

Variants

Crème légère is a variant with reduced fat content ( usually around 20%).