Question
An english recipe I have calls for crème fraîche, I do not know what this is and where do I buy it?
Answer
Crème fraîche, a French variation of sour cream, is a mildly acidic, high fat, slightly nutty tasting thick cream.
Before dairy products were first pasteurised, crème fraîche developed naturally when the bacteria present in cream fermented it, causing it to thicken naturally. It is still available in this natural form in many European countries, France being the most notable.
However, in Australia and the United States, laws require all commercial dairy products to be pasteurised so crème fraîche is manufactured through artificial fermentation, then re-pasteurised to halt the process, similarly to sour cream. Crème fraîche and sour cream can be used interchangeably in some recipes, but the former can also be whipped like cream and does not split or curdle when boiled.
Considering how often it’s used in recipes, it is surprising that it’s so hard to find. We know of at least four different brands of crème fraîche available here – two made in Australia, one from New Zealand and the fourth imported from France – and one of the Aussie ones is available in large supermarket chains.
All four can be found at good delis and gourmet food stores. Alternatively, use the somewhat-similar tasting light sour cream… or make your own crème fraîche! It’s certainly not a difficult exercise and needs neither special equipment nor a plethora of ingredients.
Just mix equal amounts of thickened cream and sour cream in a glass jar having a tight-fitting lid; screw on the lid and allow the mixture to stand at room temperature overnight. You can keep this homemade version in the refrigerator for up to a week.
Pics: bauersyndication.com.au
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