{"id":222982,"date":"2023-05-08T10:49:38","date_gmt":"2023-05-08T10:49:38","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=222982"},"modified":"2023-05-08T10:49:38","modified_gmt":"2023-05-08T10:49:38","slug":"creme-fraiche","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/creme-fraiche\/","title":{"rendered":"Creme fraiche"},"content":{"rendered":"
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Cr\u00e8me fra\u00eeche is a type of heavy cream that has undergone pasteurization, but then has lactic acids and ferments added back in. This results in a thick, tangy cream with a nutty flavor. While it is primarily found in France, it can also be found at specialty food stores in the United States. Cr\u00e8me fra\u00eeche can be used as a topping for fruit, to enrich sauces, and in any way that heavy or sour cream is used. It is also able to be whipped without curdling when boiled. It is possible to make a similar cream at home.<\/p>\n

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Cr\u00e8me fra\u00eeche is a type of heavy cream that has undergone pasteurization, but then has lactic acids and ferments added back in. This results in a thick, tangy cream with a nutty flavor. While it is primarily found in France, it can also be found at specialty food stores in the United States. Cr\u00e8me fra\u00eeche […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-222982","post","type-post","status-publish","format-standard","hentry","category-c"],"yoast_head":"\nCreme fraiche - Definition of Creme fraiche<\/title>\n<meta name=\"description\" content=\"Cr\u00e8me fra\u00eeche is a type of heavy cream that has undergone pasteurization, but then has lactic acids and ferments added back in. This results in a thick, tangy cream with a nutty flavor. While it is primarily found in France, it can also be found at specialty food stores in the United States. Cr\u00e8me fra\u00eeche can be used as a topping for fruit, to enrich sauces, and in any way that heavy or sour cream is used. It is also able to be whipped without curdling when boiled. It is possible to make a similar cream at home.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/creme-fraiche\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Creme fraiche - Definition of Creme fraiche\" \/>\n<meta property=\"og:description\" content=\"Cr\u00e8me fra\u00eeche is a type of heavy cream that has undergone pasteurization, but then has lactic acids and ferments added back in. 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