What distinguishes crème fraîche from regular cream?

Crème fraîche is distinguished from regular cream primarily by the presence of live cultures. This characteristic sets it apart as a cultured dairy product, similar to yogurt or sour cream. The live cultures contribute to its unique tangy flavor and creamy texture, as well as its ability to be stable when heated, making it suitable for cooking.

Regular cream, on the other hand, does not contain these cultures and therefore has a more neutral taste and a different texture. The fermentation process involved in making crème fraîche not only affects its flavor and stability but also promotes beneficial bacteria that can aid in digestion.

While higher fat content is a common characteristic of crème fraîche compared to some creams, it is not the defining feature. The sugar content doesn’t significantly differentiate them, nor does the source of milk, as both can be made from similar dairy sources. Understanding these distinctions helps in selecting the right product for culinary applications, as well as enhancing the overall flavor profile of dishes.