When Americans see crème fraîche, the French equivalent of American heavy cream, they usually assume that because it is thick, it is richer and more flavorful than its American counterpart. The thick texture results not from richness but from the bacterial culture it contains, which contributes acidity. The acidity in turn causes the cream to thicken and gives it a delicate tang.
Although the flavor of authentic crème fraîche cannot be duplicated with American ingredients, heavy cream can be cultured so that it thickens. Combine
If you’re in a mad rush and need crème fraîche right away, consider working in a small amount of lactic acid (which you can buy in powdered form online). Lactic acid is the same compound produced by bacteria during fermentation, so the effect is almost identical.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.