Crème fraîche is my favorite dairy product.Crème fraîche, French for fresh cream, is similar to sour cream but with a higher fat content. Crème fraîche contains about 30% fat whereas sour cream is usually around 10%. That’s not entirely why I like it so much – although the fat sure is tasty. I prefer crème fraîche because it won’t curdle when heated, unlike sour cream. Therefore making it perfect for finishing sauces.
Crème fraîche also has a less tangy flavor than sour cream which I like because it puts more of the flavor control back into my hands. (Doesn’t that sound like a controlling chef thing to say?!!?)
As for the other dairy contestants; heavy cream, milk, butter, yogurt, cream cheese, et al., I like them too. And as said before, they all have their proper place and usage in my kitchen.
Wonder how all these dairy products come to be? Here is a great chart showing how, when, and with what fat content they manifest. Click on it to make it more readable.
As for the other dairy contestants; heavy cream, milk, butter, yogurt, cream cheese, et al., I like them too. And as said before, they all have their proper place and usage in my kitchen.
Wonder how all these dairy products come to be? Here is a great chart showing how, when, and with what fat content they manifest. Click on it to make it more readable.
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