Creme Fraiche

Creme fraiche is a soured cream containing 10 to 45 percent butterfat with a pH of about 4.5, made by adding bacterial starter cultures, mainly Lactococcus species, to heavy cream and letting it thicken at the right temperature; compared with sour cream it has lower acidity and higher fat content, and home cooks can substitute cultured buttermilk with active cultures for the commercial starter. It is used in both hot and cold cooking, commonly finishing savory sauces without curdling because of its high fat content, and it also serves as a base for desserts and their sauces, a topping for fruit and baked goods, and an addition to soups.