Sunday, October 7, 2007

Crème fraiche

Crème fraiche stands for ‘Fresh Cream’ in France. This is a heavy one and slightly soured with bacteria culture. This is originally from France, but now-a-days it is available in whole European market.

This cream is produced by Lactobacillus bacteria cultures while inoculating unpasturized cream and letting the bacteria grown till to make a thicker and sour, and then pasteurization takes place to stop the process.

Crème fraiche is used in various recipes including soup, sauce, salad, crab cake and many more where sour cream may be used. But the significant advantage it carries is that it can be whipped and it will not go off if boiled.
Originally published in on 23rd September, 03:13

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