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Crème Fraiche

Recipe by 10 October 2009 No Comments
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Strawberries and Creme Fraiche by Peter on Flickr

Crème fraîche is particularly useful in finishing sauces in French cooking because it does not curdle. However, “light” crème fraîche with a low fat content curdles when heated.

Crème fraîche is a substitute for sour cream.

Clabber is a similar food made in the Southern United States.

Crema Mexicana is a cultured sour cream, often sold in supermarket dairy aisles in regions where crème fraîche is unavailable.

From Wikipedia

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