All mass-produced cream is pasteurized ... crème fraîche is pasteurized cream which has had lactic acid and other natural fermentation agents that have been killed by pasteurization put back. Initially the crème fraîche is the consistency of double cream but, as it ages, it thickens and stiffens, while acquiring a sharp, almost cheesy, taste.
You can make it yourself by putting
At this point, use it or put the lid on fully and transfer to the fridge, where it will keep for 2–3 weeks, continuing to develop slowly. After 3-4 weeks you will have a pleasant sweet cream cheese.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.