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Crème fraîche is a manufactured cream product with between 18 percent and 36 percent fat. It has a smooth thick texture, similar to cream cheese but it has a slightly tangy flavour more akin to Sour Cream.

Origin and History

Originating in the Brittany and Normandy regions of France it is widely available and used throughout Europe.  In France, the unique characteristics of  crème fraîche made by different artisan producers is greatly appreciated in much the same way as connoisseurs appreciate and enjoy different types of yoghurt. 

It is traditionally made with unpasturised cream which naturally contains the bacteria required to thicken it, but whilst specialists still use unpasturised cream, pasturised cream is becoming more widely used.

Crème Fraîche in Cooking

Many cooks favour crème fraîche over cream and sour cream because it can be boiled, reduced and thickened without the risk of curdling. It can also be whipped like double cream and has a longer shelf-life than both cream and sour cream. Crème fraîche can used as a substitute for sour cream in most recipes and for cream in many.

It makes a great topping for fresh fruits, puddings and other desserts. It is also an excellent ingredient in savory dishes such as soups and casseroles, and adds richness and body to sauces.

Storing

Crème fraîche should be treated like any other fresh dairy product and once opened, it should be used within two to seven days.

Homemade Crème Fraîche

Crème fraîche is very easy to make at home. Below is a recipe and whilst it takes a while to make, it’s certainly worth giving it a try.

Preparation time: 8-14 hours

Ingredients

240ml/8fl.oz. Double/Whipping Cream

2 tbsp Buttermilk

Instructions

Place all the ingredients in a glass bowl, mix well, cover, and leave to stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened. Stir well, cover with clingfilm,  refrigerate and use within 10 days.

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