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Creme fraiche: Difference between revisions
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|title= | |title=Creme fraiche | ||
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|description= | |description=Crème fraîche, lit. fresh cream, is a soured cream containing 30–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture, but.. | ||
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[[Image:Strawberries and crème fraîche.jpg|300px|thumb|right|Crème fraîche on strawberries]] | [[Image:Strawberries and crème fraîche.jpg|300px|thumb|right|Crème fraîche on strawberries]] | ||
Crème fraîche, lit. "fresh cream", is a soured cream containing 30–45% [[butterfat]] and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style [[sour cream]], and has a lower viscosity and a higher fat content. European labeling regulation disallows any ingredients other than cream and bacterial culture. | Crème fraîche, lit. "fresh cream", is a soured cream containing 30–45% [[butterfat]] and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style [[sour cream]], and has a lower viscosity and a higher fat content. European labeling regulation disallows any ingredients other than cream and bacterial culture. | ||
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===Similar products in other cultures=== | ===Similar products in other cultures=== | ||
''Crema Mexicana'' is a somewhat similar cultured [[sour cream]] used in [[Mexican cuisine]]. | ''Crema Mexicana'' is a somewhat similar cultured [[sour cream]] used in [[Mexican cuisine]]. | ||
{{ | {{CategoryLineIngredients}} | ||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Condiments]] | [[Category:Condiments]] | ||