Crème Fraiche — Off the Beaten Aisle by J.M. Hirsch in How-to, Recipes, January 12th, 2012
Not sure what crème fraiche is or why you should care?
Consider it a relative of sour cream. Except that while both are white, thick and creamy, crème fraiche is the richer, sexier and more talented relative.
Here’s the deal. Like yogurt, sour cream and crème fraiche are dairy products produced thanks to the miracle of beneficial bacteria.
But while yogurt is made by adding those bacteria to milk, sour cream and crème fraiche are made from cream.
So what’s the difference? Sour cream is made from cream that is 20 percent fat; crème fraiche sports an even more succulent 30 percent. That may not sound like a big difference, but it matters in both taste and versatility. That extra fat turns crème fraiche into a kitchen workhorse.
But first, taste. While sour cream tastes, well, sour, crème fraiche is rich and tart. And as a byproduct of the bacteria added to produce it, crème fraiche tends to make other foods taste buttery. But unlike yogurt, crème fraiche isn’t particularly acidic (so it’s not great for marinades).