Crème fraîche

Crème fraîche (English pronunciation : /ˌkrɛmˈfrɛʃ/, 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.

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.

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 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.

In some places in Europe, the fat content of crème fraîche is regulated, and it may not contain ingredients other than cream and starter culture. In North America and the UK, products labeled "low-fat crème fraîche", with about 15% butterfat and with added stabilizers such as xanthan gum or maize/corn starch are commercialized. It is less stable when heated.

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