“Crème fraîche”, or fresh cream, literally, is cultured cream. In that sense, it is like yogurt or buttermilk. It contains about 40% fat. It is originally from France, where it is still done with fresh milk that ferments naturally.
Went to the market yesterday - as I do every Friday - and got some from the diary stand. Then had it with the Gravlax (marinated salmon in dill) I had prepared (see recipe in my website). Delicious!
In the States, the cream of the milk is pasteurized and then a starter culture such as mesophilic, has to be added.
Check in your store for these American brands: Vermont Butter and Cheese Company Kendall Farms in California Alouette by BC-USA Inc., Bellwether Farms, in Sonoma; Alta Dena, in Los Angeles. Any of these crème fraîche is better than the alternatives, heavy cream or sour cream.
You will find many recipes to make “crème fraîche” by adding a tablespoon of buttermilk or yogurt or sour cream to heavy cream. But the result is far from the original product, so I’d advise you try to find one of the brands mentioned above. For recipes with crème fraîche , visit my website and type creme fraiche in the search engine.
Bon appétit!
No comments:
Post a Comment