crème fraîche may be either “sweet” or
cultured with lactic acid bacteria; in the
United States, the term always means
cultured, tart, thick cream. See p. 49.Problems with Cream: Separation A
common problem with unhomogenized cream
is that it continues to separate in the carton:
the fat globules slowly rise and concentrate
further into a semisolid layer at the top. At
refrigerator temperatures, the fat inside the
globules forms solid crystals whose edges
break through the protective globule
membrane, and these slightly protruding fat
crystals get stuck to each other and form
microscopic butter grains.
Clotted Creams These days cooks generally
consider the separation and solidification of
cream a nuisance. In the past, and in present-
day England and the Middle East, congealed
cream has been and is appreciated for its own
sake. The cooks of 17th century England