Crème fraîche is a dairy product that is slightly sour and just a tad sweet. It is a soured cream containing 10-45% butterfat, with a pH of approximately 4.5, and is soured with a bacterial culture. Crème fraîche can be made at home with just two ingredients: heavy cream and a bacterial culture. The bacterial culture can be buttermilk, yogurt, or a commercial crème fraîche culture.
Positive aspects of crème fraîche:
- It is a versatile ingredient that can be added to many different types of dishes.
- It is easy to make at home with just two ingredients.
- It has a rich and tangy flavor that can enhance the taste of many dishes.
Negative aspects of crème fraîche:
- Commercialized products labeled "low-fat crème fraîche" with added stabilizers such as xanthan gum or starch from maize or corn are less stable than crème fraîche when heated.
- If homemade crème fraîche is not made with clean equipment and utensils, it can encourage the growth of bad bacteria.
Ingredients or materials:
- Real crème fraîche should only contain two ingredients: cream and a bacterial culture.
- Homemade crème fraîche requires heavy cream and a bacterial culture, which can be buttermilk, yogurt, or a commercial crème fraîche culture.
- Commercialized products labeled "low-fat crème fraîche" may contain added stabilizers such as xanthan gum or starch from maize or corn.
