Crème fraîche: Crème fraîche is the fat in milk obtained by centrifugation (and from which the butter is obtained by churning). To be entitled to this designation, the cream must contain at least 30 grams of fat per 100 grams. This milk fat, ivory white in color and creamy consistency, comprising 30 to 40% fat, elements non-greasy and water. "Fresh" cream refers to raw or pasteurized cream (neither sterilized nor ...
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