Posted: 9/9/2010 2:31:35 AM
Crème fraiche (French pronunciation: [k??m f???], "fresh cream"; from French crème fraîche) is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is thicker, and less sour than sour cream.
Originally a French product, it is available in many countries. It is traditional to France, Belgium, the Netherlands, and Scandinavia.
Crème fraiche is particularly useful in finishing sauces in French cooking because it does not curdle. However, "light" crème fraiche with a low fat content curdles when heated.
Crème fraiche is a substitute for sour cream.
is a similar food made in the Southern United States. Crema Mexicana is
a cultured sour cream, often sold in supermarket dairy aisles in
regions where crème fraiche is unavailable.