Deleng sumberé Crème fraîche

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[[Barkas:Crème_d'Isigny_2.JPG|jmpl|250x250px| Sajian saka crème fraîche]]
'''Creme fraîche''' (pronunciation Inggris: {{IPAc-en|ˌ|k|ɹ|ɛ|m|ˈ|f|ɹ|ɛ|ʃ}}, {{IPA-fr|kʁɛm fʁɛʃ|-|Creme fraiche prononciation.ogg}}</img> , surem "krim seger") minangka produk susu, [[Krim asem|krim sing]] asem ngemot butterfat 10-45%, kanthi [[pH]] udakara 4,5. <ref name="Goddik">{{Cite book|title=Handbook of Food and Beverage Fermentation Technology|last=Meunier-Goddik|first=L.|publisher=CRC Press|year=2004|isbn=978-0-8247-4780-0|chapter=Sour Cream and Creme Fraiche|doi=10.1201/9780203913550.ch8}}, p. 181''f''</ref> Asam karo budaya bakteri . Aturan label Eropa negesake rong bahan kasebut kudu kalebu budaya krim lan bakteri. Dadi luwih saka woh lan barang sing dipanggang, uga ditambah karo sup lan saos. Iki digunakake ing macem-macem resep liyane. Krim asem minangka panganan sing padha, kajaba creme fraîche ora nguntungke lan kandungan lemak sing luwih dhuwur. Krim asam bisa ngemot [[Agen kenthel|agen penebalan sing]] ora diidini ing creme fraîche ing pirang-pirang wilayah. Jeneng {{Lang|fr|crème fraîche}} basa Prancis, nanging krim asem sing padha bisa ditemokake ing [[Éropah Lor|sisih Lor Eropa]], lan krim asam tradisional ( {{Lang|Es|crema fresca}} ing basa Spanyol) sing digunakake ing Amerika Tengah mirip.
[[Barkas:Crème_fraîche.jpg|jmpl|300x300px| Wadah saka crème fraîche]]
[[Barkas:Chilled_asparagus_soup.jpg|jmpl|200x200px| [[Krim sop asparagus|Sup asparagus sing]] adhem nganggo crème fraîche lan peppercorn jambon]]
[[Barkas:Raspberries_with_crème_fraîche_and_sugar.jpg|jmpl|200x200px| Raspberry kanthi crème fraîche lan gula]]

== Referensi ==

[[Kategori:Olah-olahan Prancis]]

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Bali menyang Crème fraîche.

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