What is creme fraiche (sp?)?

Answer 1

Creme Fraiche (French for "fresh cream") is heavy cream that has been innoculated with a bacteria culture. It has a slightly tangy flavor and a consistancy similar to sour cream or plain yogurt. It is difficult to find in supermarkets and it cannot be made at home because all heavy cream in the U.S. is pasturized. It is not cheese. A substitute can be made by adding 1-2 tablespoons of cultured buttermilk to pasteurized heavy cream and letting the mixture stand at room temperature for 8-24 hours until thick.

Answer 2

Jake above is right. Creme fraiche is not the same as sour cream sold in US grocery stores, which is whole milk thickened by bacterial innoculation, not heavy cream. The difference, besides flavor, is that sour cream will curdle when boiled, just like regular milk, while creme fraiche will not, just like heavy cream, so creme fraiche is better for adding to sauces and soups that benefit from some creaminess and tang.

Answer 3

Crème Fraiche - This matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture. The thickness of crème fraîche can range from that of commercial sour cream to almost as solid as room-temperature margarine.

In France, where crème fraîche is a specialty, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents necessary for crème fraîche can be obtained by adding buttermilk or sour cream.

A very expensive American facsimile of crème fraîche is sold in some gourmet markets. The expense seems frivolous, however, when it's so easy to make an equally delicious version at home. To do so, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8- 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Crème fraîche is the ideal addition for sauces or soups because it can be boiled without curdling. It's delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings.

Answer 4

Creme fraiche is a dairy product sold in European countries. I would describe it as part sour cream, part yogurt. It often comes sweetened, and is delicious. On Air France planes, they serve a small container of the sweetened variety along with their breakfast croissants, fruit, and coffee... yum! Check with a recipe site to see how to make your own creme fraiche here in the USA... I've seen the recipes before.

Answer 5

there is no english word for it, but the closest way do discribe it is like sour cream, but a little thicker.

Answer 6

It is a soft cheese that is normally used to substitute cream.
Much lower in fat than cream.

Answer 7

Isn't it a mixure of fresh cream and yogurt?

Answer 8

cheese