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Crème fraîche

April 14, 2024

For other uses, see Crème fraîche (disambiguation).

Crème fraîche (English pronunciation: /ˌkrɛmˈfrɛʃ/, French pronunciation: [kʁɛm fʁɛʃ] ⓘ, lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5.[1] It is soured with a bacterial culture. European labeling regulations specify the two ingredients must be cream and bacterial culture. It is served over fruit and baked goods, as well as being added to soups and sauces. It is used in a variety of other recipes. Sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. Sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions.[citation needed]

A serving of crème fraîche
Containers of crème fraîche

The name crème fraîche is French, but similar soured creams are found in much of northern Europe, and a traditional soured cream (crema fresca in Spanish) used in Central America resembles it.

Terminology edit

A literal translation of crème fraîche is "fresh cream." However, in French-speaking countries, crème fraîche may refer to either: (A) the thick fermented product, crème fraîche épaisse or fermentée, or (B) a liquid cream, crème fraîche liquide or fleurette. In these countries, crème fraîche without qualification, normally refers to liquid cream, with the thick form usually called, crème épaisse (thick cream). In other countries, however, crème fraîche without qualification usually refers to the thick, fermented product.[2][3]

Production edit

 
Separation of milk using a traditional dairy centrifuge by a farmer

Crème fraîche is produced by adding a starter culture to heavy cream and allowing it to stand at an appropriate temperature until it thickens.[3][2] The culture is made up of a mix of bacteria including, Lactococcus species L. cremoris, L. lactis, and L. lactis biovar diacetylactis. These bacteria give it the taste that distinguishes it from similar dairy products such as sour cream.[4] Recipes for cooks making crème fraîche at home may substitute cultured buttermilk with active cultures for the starter culture.[5][6]

In some places in Europe, the fat content of crème fraîche is regulated, and it may not contain ingredients other than cream and starter culture.[1]

In North America and the UK, products labeled "low-fat crème fraîche" with approximately 15% butterfat and with added stabilizers such as xanthan gum or starch from maize or corn, are commercialized.[7] This product is less stable than crème fraîche when heated.[3]

Physico-chemical properties edit

Crème fraîche consists of heavy cream and a starter culture. In most places in Europe, strict regulation is placed on the production of crème fraîche, prohibiting the addition of any stabilizers, bulking agents, or emulsifiers. Standard crème fraîche contains around 30–45% milkfat while low-fat crème fraîche contains closer to 15% milkfat.[8] During processing, the acidification of the casein micelle begins at around a pH of 6.7; however, the pH of the cream must drop to below 4.6, the isoelectric point of milk, for the casein micelles to fully precipitate out of solution.

The structure of crème fraîche consists of an acid gel composed of milk protein-covered fat globules that tend to agglomerate. This gives the crème fraîche its stability as a highly viscous thixotropic fluid. This gel is only stable in higher fat cultured creams, around 30%, and therefore is not stable nor ubiquitous in low-fat crème fraîche. This is partly the reason why it is impossible to make a low-fat crème fraîche without the addition of stabilizers and bulking agents to generate the same texture as found in regular crème fraîche. Around 50% of the triglycerides in milk fat are long-chain triglycerides (LCT),[9] which at refrigerator temperatures are solid. These triglycerides will tend to crystallize inside the fat globule adding to the gel's stiffness. [10]

Regions edit

 
Chilled asparagus soup with crème fraîche and pink peppercorn
 
Raspberries with crème fraîche and sugar

The crème fraîche from Normandy is famous, and the crème fraîche from a defined area around the town of Isigny-sur-Mer in the Calvados department of Normandy is highly regarded. It is the only cream to have an appellation d'origine contrôlée (AOC), which was awarded in 1986.[11] It also is produced in many other parts of France, with large quantities coming from the major dairy regions of Brittany, Poitou-Charentes, Lorraine, and Champagne-Ardenne.

Uses edit

Crème fraîche is used both hot and cold in French cuisine. It often is used to finish hot savory sauces, and with its fat content greater than 30%, curdling is not a problem.[1] It is also the basis of many desserts and dessert sauces.

Similar products edit

Crema Mexicana is a similar cultured sour cream that may contain several other ingredients.

Smetana from Eastern Europe and Russia is very similar also. In Romania and Moldova, the product is called smântână.

See also edit

References edit

  1. ^ a b c Meunier-Goddik, L. (2004). "Sour Cream and Creme Fraiche". Handbook of Food and Beverage Fermentation Technology. CRC Press. doi:10.1201/9780203913550.ch8. ISBN 978-0-8247-4780-0., p. 181f
  2. ^ a b McGee, p. 49
  3. ^ a b c Goddik, p. 179-6
  4. ^ Wingerd, S. (2011). A Fraîche Perspective - Crème Fraîche. http://culinaryalchemist.blogspot.no/2011/07/fraiche-perspective-creme-fraiche.html
  5. ^ Mitzewitch, John (Creator) (24 March 2011). Homemade Sour Cream! How to Make Creme Fraiche (Video). YouTube. Archived from the original on 12 December 2021. Retrieved 23 September 2017.
  6. ^ López-Alt, J. Kenji (2015). The Food Lab. W. W. Norton. pp. 123–124. ISBN 978-0-393-08108-4.
  7. ^ . Archived from the original on 27 October 2014. Retrieved 27 October 2014.
  8. ^ Hui, Y. H.; Evranuz, E. Özgül (14 May 2012). Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition. CRC Press. ISBN 978-1-4398-5022-0.
  9. ^ Blank, M. L.; Privett, O. S. (1 May 1964). "Structure of Milk Fat Triglycerides1". Journal of Dairy Science. 47 (5): 481–488. doi:10.3168/jds.S0022-0302(64)88695-1. ISSN 0022-0302.
  10. ^ Narvhus, Judith A.; Østby, Nina; Abrahamsen, Roger K. (1 June 2019). "Science and technology of cultured cream products: A review". International Dairy Journal. 93: 57–71. doi:10.1016/j.idairyj.2019.01.011. hdl:11250/2634774. ISSN 0958-6946.
  11. ^ La crème AOC Isigny, 'Saveurs du Monde', https://www.bhg.com.au/creme-fraiche-v-sour-cream/

Further reading edit

 
Wikimedia Commons has media related to Crème fraîche.
  • Harold McGee On Food and Cooking: The Science and Lore of The Kitchen (p. 49). New York: Scribner, 2004. ISBN 0-684-80001-2
  • Lisbeth Meunier Goddik, "Sour Cream and Crème Fraîche" in Y. Hui Handbook of Food Science, Technology and Engineering (p. 179-6 to 179-7). Boca Raton, Florida: CRC Press, 2006. ISBN 0-8493-9849-5.

April 14, 2024
crème, fraîche, other, uses, disambiguation, english, pronunciation, french, pronunciation, kʁɛm, fʁɛʃ, fresh, cream, dairy, product, soured, cream, containing, butterfat, with, approximately, soured, with, bacterial, culture, european, labeling, regulations, . For other uses see Creme fraiche disambiguation Creme fraiche English pronunciation ˌ k r ɛ m ˈ f r ɛ ʃ French pronunciation kʁɛm fʁɛʃ lit fresh cream is a dairy product a soured cream containing 10 45 butterfat with a pH of approximately 4 5 1 It is soured with a bacterial culture European labeling regulations specify the two ingredients must be cream and bacterial culture It is served over fruit and baked goods as well as being added to soups and sauces It is used in a variety of other recipes Sour cream is a similar foodstuff except that creme fraiche is less sour and has a higher fat content Sour cream may contain thickening agents not permitted in creme fraiche in many jurisdictions citation needed A serving of creme fraiche Containers of creme fraicheThe name creme fraiche is French but similar soured creams are found in much of northern Europe and a traditional soured cream crema fresca in Spanish used in Central America resembles it Contents 1 Terminology 2 Production 3 Physico chemical properties 4 Regions 5 Uses 6 Similar products 7 See also 8 References 9 Further readingTerminology editA literal translation of creme fraiche is fresh cream However in French speaking countries creme fraiche may refer to either A the thick fermented product creme fraiche epaisse or fermentee or B a liquid cream creme fraiche liquide or fleurette In these countries creme fraiche without qualification normally refers to liquid cream with the thick form usually called creme epaisse thick cream In other countries however creme fraiche without qualification usually refers to the thick fermented product 2 3 Production edit nbsp Separation of milk using a traditional dairy centrifuge by a farmerCreme fraiche is produced by adding a starter culture to heavy cream and allowing it to stand at an appropriate temperature until it thickens 3 2 The culture is made up of a mix of bacteria including Lactococcus species L cremoris L lactis and L lactis biovar diacetylactis These bacteria give it the taste that distinguishes it from similar dairy products such as sour cream 4 Recipes for cooks making creme fraiche at home may substitute cultured buttermilk with active cultures for the starter culture 5 6 In some places in Europe the fat content of creme fraiche is regulated and it may not contain ingredients other than cream and starter culture 1 In North America and the UK products labeled low fat creme fraiche with approximately 15 butterfat and with added stabilizers such as xanthan gum or starch from maize or corn are commercialized 7 This product is less stable than creme fraiche when heated 3 Physico chemical properties editCreme fraiche consists of heavy cream and a starter culture In most places in Europe strict regulation is placed on the production of creme fraiche prohibiting the addition of any stabilizers bulking agents or emulsifiers Standard creme fraiche contains around 30 45 milkfat while low fat creme fraiche contains closer to 15 milkfat 8 During processing the acidification of the casein micelle begins at around a pH of 6 7 however the pH of the cream must drop to below 4 6 the isoelectric point of milk for the casein micelles to fully precipitate out of solution The structure of creme fraiche consists of an acid gel composed of milk protein covered fat globules that tend to agglomerate This gives the creme fraiche its stability as a highly viscous thixotropic fluid This gel is only stable in higher fat cultured creams around 30 and therefore is not stable nor ubiquitous in low fat creme fraiche This is partly the reason why it is impossible to make a low fat creme fraiche without the addition of stabilizers and bulking agents to generate the same texture as found in regular creme fraiche Around 50 of the triglycerides in milk fat are long chain triglycerides LCT 9 which at refrigerator temperatures are solid These triglycerides will tend to crystallize inside the fat globule adding to the gel s stiffness 10 Regions edit nbsp Chilled asparagus soup with creme fraiche and pink peppercorn nbsp Raspberries with creme fraiche and sugarThe creme fraiche from Normandy is famous and the creme fraiche from a defined area around the town of Isigny sur Mer in the Calvados department of Normandy is highly regarded It is the only cream to have an appellation d origine controlee AOC which was awarded in 1986 11 It also is produced in many other parts of France with large quantities coming from the major dairy regions of Brittany Poitou Charentes Lorraine and Champagne Ardenne Uses editCreme fraiche is used both hot and cold in French cuisine It often is used to finish hot savory sauces and with its fat content greater than 30 curdling is not a problem 1 It is also the basis of many desserts and dessert sauces Similar products editCrema Mexicana is a similar cultured sour cream that may contain several other ingredients Smetana from Eastern Europe and Russia is very similar also In Romania and Moldova the product is called smantană See also edit nbsp Food portalList of dairy products List of fermented foodsReferences edit a b c Meunier Goddik L 2004 Sour Cream and Creme Fraiche Handbook of Food and Beverage Fermentation Technology CRC Press doi 10 1201 9780203913550 ch8 ISBN 978 0 8247 4780 0 p 181f a b McGee p 49 a b c Goddik p 179 6 Wingerd S 2011 A Fraiche Perspective Creme Fraiche http culinaryalchemist blogspot no 2011 07 fraiche perspective creme fraiche html Mitzewitch John Creator 24 March 2011 Homemade Sour Cream How to Make Creme Fraiche Video YouTube Archived from the original on 12 December 2021 Retrieved 23 September 2017 Lopez Alt J Kenji 2015 The Food Lab W W Norton pp 123 124 ISBN 978 0 393 08108 4 Weight Watchers Creme Fraiche Archived from the original on 27 October 2014 Retrieved 27 October 2014 Hui Y H Evranuz E Ozgul 14 May 2012 Handbook of Animal Based Fermented Food and Beverage Technology Second Edition CRC Press ISBN 978 1 4398 5022 0 Blank M L Privett O S 1 May 1964 Structure of Milk Fat Triglycerides1 Journal of Dairy Science 47 5 481 488 doi 10 3168 jds S0022 0302 64 88695 1 ISSN 0022 0302 Narvhus Judith A Ostby Nina Abrahamsen Roger K 1 June 2019 Science and technology of cultured cream products A review International Dairy Journal 93 57 71 doi 10 1016 j idairyj 2019 01 011 hdl 11250 2634774 ISSN 0958 6946 La creme AOC Isigny Saveurs du Monde https www bhg com au creme fraiche v sour cream Further reading edit nbsp Wikimedia Commons has media related to Creme fraiche Harold McGee On Food and Cooking The Science and Lore of The Kitchen p 49 New York Scribner 2004 ISBN 0 684 80001 2 Lisbeth Meunier Goddik Sour Cream and Creme Fraiche in Y Hui Handbook of Food Science Technology and Engineering p 179 6 to 179 7 Boca Raton Florida CRC Press 2006 ISBN 0 8493 9849 5 Retrieved from https en wikipedia org w index php title Creme fraiche amp oldid 1217074005, wikipedia, wiki, book, books, library,

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