The main difference between clotted cream and creme fraiche is their method of production. Clotted cream is made by heating full-fat milk until clots form, while creme fraiche is cultivated with bacteria.
Clotted cream and crème fraiche are two dairy products that are popular in European cuisine. They are made with heavy cream and contain a high fat content than other dairy products.
Key Areas Covered
1. What is Clotted Cream
– Definition, Features
2. What is Creme Fraiche
– Definition, Features
3. Difference Between Clotted Cream and Creme Fraiche
– Comparison of Key Differences
Clotted Cream, Creme Fraiche
What is Clotted Cream
Clotted cream is a smooth and yellow thick cream that comes from England, especially in the English counties of Devon and Cornwall. Traditional clotted cream is made with full fat, unpasteurized cow’s milk. Moreover, authentic clotted cream contains about 55% of butterfat. The production of clotted cream involves heating milk for many hours until the cream rises and forms clots. Originally, this method of production was in use to keep the milk longer without spoiling.
We usually eat clotted cream with scones and jam, especially at afternoon tea. We can slice scones in half and spread a generous amount of clotted cream in the middle. Clotted cream is usually thick, and we can slice it like butter. It has a thin and light yellow crust. It has a lightly caramelized milky taste that is similar to butter. Since clotted cream has a high percentage of fat, it’s not something you should eat every day.
What is Creme Fraiche
Creme fraiche is a type of sour cream with high fat content. Crème fraiche is a classic ingredient in French cuisine. In fact, it’s a common dairy product in European countries, but it is not much popular in the United States. It is made from dairy cream that has been soured using bacteria to slightly thicken and acidify it. This cream is good for cooking because it is less prone to curdling when simmering. Crème fraiche looks like sour cream, but it is richer and thicker. It also tastes less tangy as it has a lower level of acidity.
The cream used for crème fraiche has at least a 30% fat content, which makes it creamier and thicker. Crème fraiche is a versatile ingredient and you can use it in both sweet and savory dishes. You can also serve it raw or heated. You can easily spoon it over fresh fruits like strawberries or with cooked vegetables. Moreover, you can use crème fraiche as a garnish for soups too. Basically, you can use crème fraiche anywhere you might use sour cream.
Difference Between Clotted Cream and Creme Fraiche
Clotted cream is a smooth and yellow thick cream that has British origins, while crème fraiche is a type of sour cream with a high-fat content.
Clotted cream has a British origin while crème fraiche has a French origin.
Moreover, clotted cream is made by heating full-fat milk until clots form, while crème fraiche is cultivated with microorganisms to keep it fresh.
Crème fraiche has a sour flavor whereas clotted cream has a richer and butterier flavor.
Clotted cream has a thicker texture than crème fraiche.
Typically, we can eat clotted cream with scones and jam, while we can eat crème fraiche with both sweet and savory dishes.
Clotted cream is a smooth and yellow thick cream that has British origins, while crème fraiche is a type of sour cream with high fat content. The main difference between clotted cream and creme fraiche is their method of production. Clotted cream is made by heating full-fat milk until clots form, while crème fraiche is cultivated with bacteria.
1. “Strawberries and crème fraiche” By Peter from Liverpool, UK – Strawberries and Creme Fraiche (CC BY-SA 2.0) via Commons Wikimedia
2. “Clotted cream (cropped)” By Biggishben – http://commons.wikimedia.org/wiki/File:ClottedCream.JPG (CC BY-SA 3.0) via Commons Wikimedia