Crème fraîche is made by treating heavy cream with a culture of lactic acid bacteria, which thickens it. It contains much less liquid than sour cream and has a more subtle taste with a delicious tang. There are excellent commercial varieties available, such as that from Vermont Butter & Cheese Creamery, or you can make your own, which is also delicious, especially if you are using cream that has not been ultra-pasteurized.
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