How does Kendall Farms Crème Fraîche differ from commercial sour cream?
Most commercial sour cream is made by direct acidification rather than the slow, old-fashioned fermentation proces. Direct acidification is fast and cheap; it results in a product that has a one-dimensional flavor and that breaks when heated. The butterfat content of commercial sour creamis just under 20% whereas Kendall Farms Crème Fraîche has a minimum butterfat content of 40%.
