Creme fraiche Cheese
Creme fraiche ([ krɛːm frɛʃ ], fr. For "fresh cream") is an original in France developed Sauer Framers testimony . It is made from soured cow's milk and must have a minimum fat content of 30 percent. An addition of up to 15 percent sucrose is permitted.
Manufacturing
Fresh cream is prepared from cream prepared, the lactic acid bacteria are added. To do this, the cream is placed in large tanks and mixed with the lactic acid bacteria. After 18 to 40 hours and at a temperature of 20 to 40 degrees Celsius, these bacteria convert the milk sugar into lactic acid. This is why the crème fraîche gets its special taste and consistency, which is caused by the denaturation of the proteins contained in the cream . Stabilizers , preservatives and other additives are not allowed. Crème fraîche must no longer be heat treated after fermentation.
Crème double is similar to crème fraîche , but it has a higher fat content and is a sweet cream product.
use
Crème fraîche has a fine, slightly sour taste, it is a variant of sour cream. It does not flocculate when added to hot dishes such as sauces . It is commercially available as a crème fraîche natural or with the addition of garlic , spices or herbs . The latter variants often contain gelatin . It is mostly used as a fine additive in sauces and soups .
variants
Crème légère is a variant with a reduced fat content (usually around 20 percent).
