Crème fraiche is a delicious, thinner form of sour cream first developed by the French. It has a slight hold and tanginess because it contains bacterial cultures. But the amounts of cultures are minimal as compared to those in sour cream. Crème fraiche can be used as a topping, in sauces, or in a variety of other applications, and many prefer it to the standard and more commonly available sour cream because of its creamy texture.

One of the advantages of crème fraiche is that it doesn’t “break” or become unstable when added to sauces. This is due to its high fat content. If you’re making thick cream soups, Hungarian Goulash or any type of sauce that you want thickened with cultured cream, crème fraiche is a great choice, and a much better choice than sour cream. Crème fraiche is additionally delicious when you whip it with a little powdered sugar and vanilla. It can be ladled over fresh berries, or any kind of fruit, or can make up a sweet filling for crepes.

There are several different methods for making crème fraiche. In France, where crème fraiche is most available, the heavy cream used to make it is unpasteurized. It therefore contains natural bacteria, and when allowed to sit at room temperature or to “age,” it cultures on its own. In the US, the pasteurization process required of most dairy products means that crème fraiche must be made in a different manner.

There are two essential methods for making crème fraiche with pasteurized cream. One is to simply allow heavy cream with about a tablespoon per cup (.98 metric tablespoons per .23 liters) ratio of yogurt or buttermilk added. The mixture sits at room temperature for 12-24 hours. The more common method of making crème fraiche is to heat the cream first, and then add the yogurt or buttermilk to the heated cream. Again the crème fraiche sits out at room temperature for up to a day.

Both of these methods can be employed at home, and they should result in crème fraiche that can then be refrigerated and kept for up to about 7 days. The bacteria present in the crème fraiche keeps it from spoiling so both methods are considered safe. Crème fraiche made with unpasteurized milk, as it is in France, is also considered safe since the bacteria naturally present in the cream are considered safe.

Yet if the milk is somehow contaminated, it could theoretically make you ill. This is a rare occurrence and does not stop crème fraiche from being one of the most enjoyed staples in French cuisine and throughout Europe. The US version of crème fraiche may be a little harder to come by but you can usually find it in specialty food stores or make your own version at home.