Fresh cream

Fresh cream is a dairy product with a smooth and creamy texture, similar to heavy cream but with a slightly tangy flavor due to its controlled fermentation process. It is commonly used in cooking to add creaminess and a delicate touch that balances flavors, making it ideal for sauces, soups, desserts, and dressings.

The origin of fresh cream lies in European cuisine, particularly in France, where it is known as crème fraîche. Traditionally, it is made by fermenting heavy cream with natural lactic bacteria, which gives it its thick texture and characteristic flavor.

Among its properties, it stands out for its ability to withstand high temperatures without curdling, unlike other dairy products, making it perfect for cooking and baking. It is rich in natural fats and provides a creamy texture and a slight tang that enhances the flavor of dishes.

In different regions of Latin America, fresh cream may be known by different names, such as:

• Crema ácida (especially in Mexico)
• Crema chantilly (although this term is more commonly used for sweet whipped cream)
• Crema agria (sour cream)

It is important not to confuse it with industrial sour cream, which is usually thinner and has a stronger flavor. Fresh cream is a versatile and classic ingredient in many recipes, providing smoothness and flavor without overpowering the dish.