Crème fraîche is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is less sour than sour cream, and has a lower viscosity and a higher fat content. European labeling regulation disallows any ingredients other than cream and bacterial culture
crème fraîche
Telaffuz
Etimoloji
() From French crème fraîche from crème (“cream”) + frais (“fresh”)