About Crème fraîche:
Crème fraîche (IPA: [kʁɛm fʁɛʃ], French for "fresh cream"), of French origin, is the continental European counterpart to the soured cream more traditional to Western Europe and Anglophone cultures. Originally a French product, today it is available in many countries. wikipedia
The dairy product
Crème fraîche is a soured cream containing about 28% milk fat. It is slightly soured with bacterial culture, but is less sour, and thicker, than sour cream. French supermarkets also stock "light" variants, containing about half the standard percentage of fat.
growing. In the UK, the price differential is smaller as mass-produced crème fraîche is readily available, although artisanal, organic and geographically-delimited products may command a premium. Its increasing popularity is an indication of changing culinary habits promoted by growing population diversity and exposure to European culture and cuisine.
Almost all types of crème fraîche may curdle at high temperatures, when cooked for a while, (like sour cream) and cannot be added to stews until the end of the cooking or to casseroles while baked in the oven, unlike the Smetana sour cream. Light crème fraîche contains about 12 to 18 % milk fat and curdles if heated or cooked. It can be used for dipping potato chips or crackers.
Crème fraîche can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing it to stand for several hours at room temperature until the bacterial cultures act on the cream.
Crème fraîche was originally a Norman (Normandy, a geographical region along the coast of France south of the English Channel) product and that from a defined area around the town of Isigny-sur-Mer in the Calvados department is still highly regarded. However, it is now produced in many other parts of France, with large quantities coming from Britanny, Charente, Lorraine (region) and Champagne-Ardenne. French crème fraîche are useful in finishing sauces in French cooking. Crème fraîche is available not only in France, but throughout the rest of the world, some of it locally produced and some imported from France.
Clabber is a similar food made in the Southern United States. Crema Mexicana is a cultured sour cream, often sold in supermarket dairy aisles in regions where crème fraîche is unavailable.
Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time the milk thickens or curdles into a yoghurt-like substance with a strong, sour flavor. In rural areas of the Southern United States, it was commonly eaten for breakfast with brown sugar, nutmeg, cinnamon, or molasses added. Some people also eat it with fruit or black pepper and cream.
Unlike many Southern dishes, which can ascribe their roots to African origins, clabber appears to have come from the many Scottish nannies who at one time took care of the children of the Virginia gentry. In fact, clabber is still sometimes referred to as bonny clabber (originally "bainne clàbar", from Scottish Gaelic bainne - milk , and clàbar - mud). Clabber passed into Scots and Anglo-Irish meaning wet, gooey mud, though it is commonly used now in the noun form to refer to the food or in the verb form "to curdle". A German version is called Quark. In France a similar food made from cream is known as Crème fraîche.
With the rise of pasteurization the making of clabber virtually stopped, except on farms that had easy access to unprocessed cow's milk. A somewhat similar food can be made from pasteurized milk by adding a couple of tablespoons of commercial buttermilk to a glass of milk. wikipedia encyclopedia