creme fraiche

[Guest guest]

Hi all,

I made some CF a week ago from cream that was due to expire on the

21st. Now, how long will the CF stay good since it is cultured, or

do I have until tomorrow to use it up?

Thanks,

[Guest guest]

Definitions of Creme Fraiche on the Web:

Pasteurized cream to which a lactic bacteria culture has been added. Used in

French cooking, it is thick and slightly acidic without actually being sour.

www.romwell.com/cookbook/Glossary/glossary.htm

This slightly tangy cream has a velvety rich texture similar to that of sour

cream Creme fraiche is ideal for finishing sauces and soups and it does not

curdle when heated.

www.cuisinearts.com/CulinaryTerms/culinary_terms_C.html

A thick cream used in sauces and soups and as a condiment for fresh fruits.

It's easy to make your own at home.

www.spike-jamie.com/library/terms.html

French matured, thickened cream with a tangy, nutty flavor and velvety texture

northonline.sccd.ctc.edu/ntrresources/glossfood.htm

creme fraiche

At last, summer weather has taken a break and I can make my favorite

cold-weather foods again. I made a leek & potato soup tonight and

added this creme fraiche product instead of cream or whole milk as I

usually would.

Tasting the creme fraiche, it was sort of like sour cream but

lighter in consistency. What is the difference between creme fraiche

and sour cream, process- and ingredient-wise?

The product I bought (at Safeway) was " Alouette Creme Fraiche

Cooking & Topping Cream " which promises an " Authentic French Recipe "

(dubious) and that it is " All Natural. " The ingredients

are: " cultured, pasteurized cream, citric acid & vitamin c to

protect freshness. "

I know creme fraiche is recommended in many NT recipes. Is this

Alouette product the real thing or not?

Thanks for your expert opinions.

LeeAnn

BTW the soup was really, really good, if I do say so myself.