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Crme FracheCrme frache (French for "fresh cream") is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe. Crme frache is made by inoculating pasteurized light cream with lactobacillus cultures, letting the bacteria grow until the cream is both soured and thick and then pasteurizing it to stop the process. Thus, it cannot be made at home with pasteurized cream—the lack of bacteria in the cream will cause it to spoil instead of sour. If unpasteurized heavy cream is available, a substitute for crme frache can be produced by adding one tablespoon of vinegar to two cups of cream and letting the mixture curdle. In general, crme frache and sour cream can be used interchangeably in most recipes, but crme frache has two advantages over sour cream: it can be whipped, and it will not curdle if boiled.
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