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Crème fraîche
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Containers of crème fraîcheCrème fraîche [IPA: krɛm frɛʃ] (French for "fresh cream") is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. This cream can be made by adding a small amount of buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.

Smetana cream, a similar cream used in Central and Eastern European cuisines.
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http://en.wikipedia.org/wiki/Cr%C3%A8me_fra%C...

is known as creme fraiche - or use the explanation above :-)

Da Du sagst, Deine kanadische Gastfamilie kennt Crème fraîche nicht, könntest Du sagen ähnlich wie 'sour cream'.

Wiki sagt: Crème fraîche, lightly soured cream

Hier in Südafrika heißt es 'creme fraiche' oder 'cultured cream'. Wobei das produkt selten benutzt wird und letztere Übersetzung eher verstanden wird.

Creme fraiche is the right translation -- just as in German, the French term is used. However, it isn't very common in the US (and I'd guess not in Canada, either.) Sour cream can be substituted, but the two react differently to heat.
Here's what I found as a way to make your own (never done it, though, as I can buy creme fraiche here in Germany.)
"You could make your own. I use 2 cups heavy cream and wisk in 2 tablespoons sour cream. Keep in a glass bowl or jar on the countertop overnight. Refrigerate at least 4 hours before using. Use pasteurized cream, not ultra-pasteurized, if possible. You can also use buttermilk instead of the sour cream. Keeps for a couple of weeks in the fridge. I can never find creme fraiche in my supermarket!" (note: "wisk" = "whisk" in real English.)

crème fraîche = clotted cream

Not usually available in the supermarket in Canada, but it can be obtained in some delis/specialty food stores.

Definitely not the same as sour cream, neither in taste nor in use (trust me, I've tried).

If you have some patience (re: time, not difficulty), you can make your own. Buttermilk and 35% whipping cream should do the trick.

http://www.splendidtable.org/recipes/homemade...

ps - most Canadians will NOT know what it is since it's not commonly used

Clotted cream? I don't think of crème fraîche as being clotted cream.

Here are the online Oxford's definitions:

crème fraiche
Pronunciation: /krɛm ˈfrɛʃ/
noun
(mass noun)
a type of thick cream made from double cream with the addition of buttermilk, sour cream, or yogurt.
http://www.oxforddictionaries.com/definition/...


clotted cream
noun
(mass noun) chiefly British
thick cream obtained by heating milk slowly and then allowing it to cool while the cream content rises to the top in coagulated lumps:
(as modifier): they serve clotted cream teas
http://www.oxforddictionaries.com/definition/...

I wouldn't want crème fraiche on my scones or clotted cream on my Flammkuchen. ;-)

I take your point, though, that you could probably make crème fraiche from clotted cream by adding the sour ingredients.

Fast 7 Millionen Hits bei Google für "Creme Fraiche recipe". Nur weil eine Familie in Kanada davon noch nie gehört hat, heisst das nicht, dass der Begriff dort unbekannt ist. Es gibt in Deutschland sicherlich auch Leute, die keine Ahnung haben, was C.F. ist. Ich habe 13 Jahre lang in den USA gelebt, und Creme Fraiche war dort ebenso bekannt wie in D.

Selbst wenn man clotted cream säuern würde, wäre der Fettgehalt immer noch sehr viel höher: durchschnittlich 64%, während creme fraiche nur "über 30%" hat (beides laut Wikipedia).

I don't think of creme fraiche as being clotted cream, either - clotted cream tastes yucky (in my opinion), and creme fraiche is delicious :-)

clotted cream tastes yucky
It's hereditary, Carly. My maternal grandparents were West Country dairy farmers, and I think it tastes great. The only downside is if you overdo it, it's likely to kill you eventually. :-(

No insult intended, SD3 :-)) I guess I basically associate it with my mother making hot chocolate. She occassionally missing a clump of clotted cream, which somehow invariably landed in MY cup...just don't like the taste of it, at all :-)

clotted cream is sweet (or at least not sour, think very thick double cream) and crème fraîche is acidic, that's the difference. I like both (in moderation!) for cooking and for desserts.

Rewrote a portion of my original sentence in #12, but neglected to adapt it accordingly. Should have read: She occassionally missED a clump of clotted cream...:-)

(Slightly OT:)
When I was studying, another student from my house decided to cook for me; she sent me off to buy “frische Sahne”. I hadn’t done any French for ages, but I remembered with some pride that frais/fraîche = frisch and crème = Sahne. What happened next? She sent me back to the supermarket to get the right product.

Stravinsky, das war in Deutschland, ja? Ich wüsste gar nicht, wie man auf französisch "frische Sahne" (im Gegensatz zu "ranzige Sahne") sagen würde.

Stravinsky, das war in Deutschland, ja?

Ja - in Germersheim.

Ich denke, die meinten "frisch" nicht im Gegensatz zu "ranzig", sondern zu "haltbar" (UHT)

Yes, that's what she must have meant.

Edith says: That still leaves Lady's question (#16) open.