Crème Fraîche (ironically means ‘fresh cream’) is a fermented French version of sour cream that has thicker and creamier texture. It is made with pasteurized milk and it thickens due to added lactic bacteria culture. Many believed that it has originated from the town of Isigny-sur-Mer located in the Calvados region of Normandy. It was also traditionally produced from Netherlands, Belgium and Scandinavia.

The authentic way of preparing Crème Fraiche is using unpasteurized cow’s milk which contains enough bacteria and you only need to ferment it. However, bacterial growth depends on different factors such as temperature, humidity, etc. The bacteria found in cow’s milk in Normandy created the texture and taste of what we know as Crème Fraîche nowadays. Thus, using this method doesn’t guarantee you of achieving the same cream.

Crème Fraîche is somewhere in between of yogurt and sour cream and it contains higher fat content which makes it creamier and richer in flavor. It has a lot of uses due to its milky sweet flavor and its high butter fat prevents it from breaking thus making it easier to cook. It also doesn’t curdle which makes it ideal for soups or as a base for various sauces

Since Crème Fraîche is made from milk, it provides your daily calcium requirement and eight to 15 percent of your Vitamin A requirement with its one serving which is two tablespoons. Also, it is low in carbs and some brands contain probiotics that help in keeping you healthy.

Though Crème Fraîche is very versatile and can be used in most dishes, you should keep track in consuming this cream. Its one serving contains 100 to 110 calories already which means you need to do 31 minutes of walking or 13 minutes of jogging just to burn it off. Also, it has 11 grams of fat in which 7 grams are saturated. Due to its high saturated fat content, it is not advisable to make it a regular part of your diet. Moderation and control is the key for this cream improves your desserts and soups’ taste which can make you consume more than you should.