Creme fraiche Cheese : The crème fraîche is the fat du milk obtained by Centrifugation (and from which we draw the butter by churning). To qualify for this designation, the cream must contain at least 30 grams of fat per 100 grams.
This milk fat, ivory white in color and creamy in consistency, comprising 30 to 40% fat, non-fatty elements andwater. "Fresh" cream refers to the raw cream or pasteurized (neither sterilized nor frozen), whether liquid ou thick. (See the crème fraîche table below).
Until the end of the 24th century, cream was obtained by letting the milk rest in a cool place for XNUMX hours: the fat globules rose to the surface, and the layer of cream was collected by spoon. Today, extraction is done with cream separators centrifuges, the strength of theskimming determining the rate of fat cream.
- Raw cream : It has not undergone any heat treatment and is refrigerated right after skimming.
- Fresh liquid cream : Pasteurized, it was not seeded. There fluid fresh cream from Alsace benefit from red label.
– Thick fresh cream: It has undergone maturation by seeding with lactic ferments after pasteurization.
There is a vintage AOC for crème fraîche from Isigny, which contains at least 35% of fat.
– UHT cream: It has been sterilized and is not entitled to the name crème fraîche, but, thanks to its qualities and ease of use, it is widely used in catering.
- Double cream : It is enriched with fat.
- Sour cream ou sure : It is prepared by lactic fermentation (and therefore does not keep well). It is widely used in German, Anglo-Saxon, Russian and Polish cuisines.
Milk cream, which forms on the surface of the raw milk boiled, is mainly used in pastry family, to enrich certain cakes.
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Maturation of the crème fraîche
Bresse cream.
Whipping cream.
See as well cream under Mouth slang.
Characteristics of the different crème fraîches and the illustrated crème fraîche board
Category | Manufacturing | Conservation | Use Case | Observations |
---|---|---|---|---|
Crue | refrigerated after skimming at 8°C | Shelf life*: 7 days at 4°C max. | hot or cold | good expansion, high fat content, for cold sauce |
Sour or sour | bacterial fermentation | DLC: packaging advice | cold or slightly warmed | not suitable for excess, can be replaced by crème fraîche and lemon juice |
Thick fresh | pasteurized, matured | Shelf life: ≤ 30 days, 48 hours after opening (4-6°C max) | good resistance to cooking, good resistance to reduction, suitable for connections | suitable for excess, with 10 to 20% cold milk, acidifies foods, for alcohol-based or acidic sauces, good coating power for cold sauces, tarte Tatin |
Double | matured | Shelf life: ≤ 30 days, 48 hours after opening (4-6°C max) | good resistance to cooking, good resistance to cooking, good for connections | does not rise easily, 40% fat, generally for pastry, cooking (velvets, soups, etc.) |
Liquid freshness | pasteurized | Shelf life: ≤ 15 days, 48 hours after opening (4-6°C max) | good resistance to cooking, good resistance to reduction, perfect for whipped cream | suitable for excess, more fragile than UHT*** or sterilized cream, acidifies and thickens in a few days |
Sterilized liquid | heated for 15-20 minutes at 155°C then cooled | DLUO**: 8 months 48 hours after opening at 6°C max. | good resistance to cooking, good resistance to reduction | excellent abundance, ideal fat content of 32 to 35% |
UHT liquid*** | heated for 2 sec. at 150°C and quickly cooled | DLUO**: 4 months 48 hours after opening at 6°C | good resistance to cooking, good resistance to reduction, excellent stability to cooking | excellent expansion for minute sauces, abundant for stable light sauces, hot, thickens with an acidic base (lemon, vinegar) |
Lightweight | liquid or thick light | depends on its nature | best used cold | not suitable for excess, never raw, 12 to 30% fat, for low-fat cold sauces |
* DLC: Use By Date ** DLUO: Optimal Use Expiration Date. This indication serves as advice to preserve the organoleptic qualities of the product ***UHT: Ultra High Temperature |