Pronounced 'krem fresh'. It is a thick and smooth heavy cream with a wonderfully rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with a special bacteria. In France, where it originated, the cream is unpasteurized so it naturally contains the bacteria necessary to make crème frache. The butterfat content varies (usually 30%), as there is no set standard so you will find every brand tastes a little differently. Known as creme fraiche in France, racreme in Scandanavia, and in England and America as clabber cream.
a milk product most well known in Normandy which could be called a distant cousin of sour cream
A French cream made from pasteurised cows' milk to which a lactic bacteria culture has been added. This thickens the cream and gives it a distinctive sharp flavour. Richer than soured cream, it can be used to lace soups, sauces and stews or it can be spooned over puddings and stirred into sweet dishes. It is not, however, suitable for whipping.
A thickened cream similar to sour cream or yogurt, used in sauces, soups and desserts. Making your own involves utilizing cream and a little buttermilk and letting stand at room temperature for about 12-24 hrs, depending on the desired thickness.
a matured, thickened cream with a slightly tangy, nutty flavour and velvety rich texture. It is made by adding a fermenting agent (usually buttermilk or sour cream) to whipping cream.
This matured, thickened cream has a slighly tangy, nutty flavor and velvety rich texture. The thickness of crème fraïche can range from that of commercial sour cream to almost as solid as room-temperature margarine. In France, where crème fraïche is a specialty, the cream is unpasturized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasturized, the fermenting agents necessary for crème fraïche can be obtained by adding buttermilk or sour cream. A very expensive facsimile of crème fraïche is sold in some gourmet market. 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 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Crème fraïche 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.
This is fresh cream which is treated with a bacteria culture that thickens it and gives it a slightly sour taste. It is suitable for spooning, is widely used in French cookery and is becoming increasingly popular in Britain. It has a fat content of 39% and cannot be whipped. For a healthier alternative choose the half fat version. Uses: Crème fraîche is ideal for serving with fruit and puddings, it can also be used for making salad dressings and dips. It can be used in cooking to add a creamy taste to curries, sauces and casseroles. To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It cannot be frozen.
French, matured, thickened cream with a tangy, nutty flavor and velvety texture.
a tangy thickened cream, served with desserts or added to savoury preparations, sauces, etc.; it can heated without danger of curdling.
Cream that has fermented into a thick, tangy sauce. It doesn't curdle when boiled, so it can be added to soups or sauces. Often used as a fruit or dessert topping.
A naturally thickened fresh cream that has a sharp, tangy flavor and rich texture. This is an expensive item to buy, but a good substitute can be made by mixing heavy cream with uncultured buttermilk and allowed to stand, well covered, in a tepid place until thickened.
krehm fresh. Thick, slightly sour cream treated with a special culture that makes it taste pleasantly acidic.
Cream that is allowed to set and thicken to a velvety rich texture.
this is cream so thick it is a solid. It can be thinned with large amounts of heavy cream and still remain relatively thick. It is served in France, thinned, with berries, particularly wild strawberries, and with other desserts. A substitute is whipping cream mixed with an equal volume of sour cream and allowed to thicken at room temperature for a few hours.
The French version of soured cream. It's twice as...