Crème fraîche 40% fat

Crème fraîche is a spoonable, mildly tart cream that is mildly acidified and thickened by lactic acid bacteria. The 40% fat variant is especially creamy and heat-stable, meaning: it is less likely to curdle when cooked. For many sauces, soups, gratins and desserts it is therefore a particularly popular ingredient. In this section you will learn where Crème fraîche comes from, which varieties exist, and how to find it in stores or online – explained simply, even for a 12-year-old.

Origin and production
Crème fraîche originally comes from France. There, cream was traditionally inoculated with specific bacteria and allowed to mature at cool temperatures. This produced a particularly dense, spoonable cream with a gently tangy flavour. Unlike ordinary cream, Crème fraîche is fermented, i.e. altered through a controlled ripening process. This kind of fermentation makes it stable when heated and gives it the typical taste. Today Crème fraîche is produced not only in France but in many countries across Europe and the world.

Availability in trade
You can find Crème fraîche 40% Fett in many supermarkets, delicatessens and online shops. It is usually located in the chilled section next to schmand, sour cream and mascarpone. Smaller shops sometimes carry only one brand, larger markets often several. Pay attention to the fat declaration (e.g. “40% Fett i. Tr.”), because there are also reduced-fat variants that taste different and behave differently in cooking.

Crème fraîche 40% Fett is a fermented dairy product with a high fat content, produced by acidifying cream with specific lactic acid cultures. Characteristic features are a dense, spoonable texture, a mildly tangy aroma and high thermal stability. The designation “40% Fett” generally refers to the fat content in the dry matter (Fett i. Tr.) or – depending on national labelling – to the absolute fat proportion relative to the total mass. Technologically and sensorily, Crème fraîche 40% Fett is distinguished from sour cream, schmand and mascarpone by the degree of fermentation, acidity profile, water binding and creaming behaviour.

Manufacture and fermentation:
Production starts with pasteurised cream, whose initial fat content typically ranges between 30 and 40 percent. After standardisation of fat and dry matter, defined starter cultures are added, usually Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis and optionally Leuconostoc strains. These cultivate the cream under controlled conditions (usually 20–25 °C) for 8–24 hours. During fermentation lactose is metabolised to lactic acid, lowering the pH to about 4.3–4.6. This leads to denaturation and aggregation of milk proteins (casein micelles), which together with milk fat form a stable gel structure. Subsequent cooling (4–8 °C) fixes the texture, slows microbial activity and harmonises the flavour.

Physico-chemical properties:
Crème fraîche 40% Fett exhibits pronounced viscosity and thixotropic flow behaviour, meaning it liquefies easily under shear and regains body after rest. The comparatively high fat content stabilises the emulsion system, reduces perception of acidity and imparts a creamy, full-bodied taste. Water activity is moderate; protein gels retain free water and minimise syneresis (whey separation). The pH range is below