Maturation of the crème fraîche: After milking (or emulsion), the milk is skimmed to obtain the crème fraîche, which is liquid. It is called liquid fresh cream.
It is seeded with natural lactic ferments taken from selected creams, this is the maturation phase.
It will become thicker and acidify, for 16 to 20 hours. This cream is sold under the words crème fraîche or crème double, and if the cream is raw it is matured raw cream.
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