Crème fraîche, pronounced krehm-fresh, is a very thick soured cream. It is produced from unpasteurized milk and is packed with natural bacteria. In the fermentation period, the lactic acid (natural bacteria) transforms the cream into a thickening agent. In Australia, the use of unpasteurized milk is illegal due to health regulations so the fermentation method is artificial.
In all honesty, there isn't a huge difference in sour cream and creme fraiche. They both have rich and tangy flavours and can be easily substituted in recipes for one another. 2 tablespoons of creme fraiche has approximately 110 calories, 11g of fat, whereas sour cream has 46 calories and 5g of fat.
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How to make Crème Fraiche
Making your own Creme Fraiche is similar to making your own yoghurt. All you need is a glass will do, buttermilk and heavy cream. Using a ratio of one tablespoon of buttermilk to a cup of heavy cream, simply mix the ingredients, place in the jar and sit and wait! After about 24 hours at room temperature, your creamy contents will be ready for the fridge. Use for up to two weeks in your cooking!
You can grab some today in the dairy section of your local supermarket.
