Crème fraîche literally translates to "fresh cream". Sometimes called French cultured cream, this specialty food is a mild-tasting dairy product that pairs perfectly with the world's best caviar selections. The light textured consistency of crème fraîche closely resembles yogurt or sour cream, but its flavor is far richer and creamier on the palate. The product itself, once used mainly as a specialty accompaniment or dessert topping, is now renowned for its versatile applications as a cooking ingredient. Any recipe calling for sour cream, yogurt, cream cheese, whipped cream, or even mayonnaise can easily use crème fraîche as a substitute ingredient.
What does creme fraiche taste like?
Compared to its closest well-known relatives, yogurt and sour cream, crème fraîche's flavor sits somewhere in between the two. High-end crème fraîche is usually less aggressively tangy than sour cream while having more of the original sweet milky flavors often associated with good quality yogurt. It is softer and fluffier than either and only has a tinge of the sour taste that is produced from cultured creams.
Is creme fraiche healthy?
Historically, crème fraîche was created centuries ago as a method of preserving leftover milk and cream. Cultured with a small amount of lactic acid bacteria and stored at room temperature, the cream becomes a custard-like substance with an acidic environment that prevents spoilage. The cultures of this fermented product make it a good source of probiotics for healthy digestion.
While most of the nutritional values of crème fraîche are identical to cream or milk, it has a longer shelf-life and higher fat content than yogurt and sour cream. While the higher fat content might make it unhealthy to eat every day, crème fraîche is lower in carbohydrates and usually consumed in smaller serving sizes than most other dairy products. Plus, the higher fat content allows the product to be heated and cooked at higher temperatures without curdling. Many chefs use it to add extra richness and acidity to dishes due to the fact that it doesn't curdle when heated like many other dairy products. It's not just for caviar!
Is creme fraiche lactose-free?
Fermented dairy products, such as crème fraîche, are far lower in lactose than most non-fermented dairy products, and often easier to digest for those with lactose intolerance. While not necessarily lactose-free, cultured creams have a very low amount of the lactose sugar that can irritate the stomachs of those who do not produce enough of the enzyme lactase.
Try our creme fraiche for yourself and see how it stacks up against the grocery store stuff!
