Saturday, October 11, 2008

Crème fraîche

In my quest to add more fat into my diet, I've reconnected with my Ukrainian roots and been eating a lot of sour cream. I found that the Liberté brand is good because it doesn't have a lot of additives. Here is the list of ingredients on the container: milk, cream, skim milk powder, bacterial culture, microbial enzymes.

One day my local Provigo was out of stock on this, so I picked up a Sealtest brand sour cream. This is what that brand lists: milk ingredients, modified corn starch, guar gum, carrageenan, carob gum, sodium citrate, bacterial culture.

My first thought was that, ideally, sour cream should have two ingredients: cream and bacterial culture. Sealtest doesn't even list cream! I wrote to Sealtest and asked them why they add corn starch, because I don't want to eat that on a grain-free diet. Their courteous and timely response was that the starch was a thickening agent which improves the texture, and that every other ingredient has a specific purpose. I forgot to ask what the difference between "milk" and "milk ingredients" is. Well, no thanks, I'll stick to the Liberté brand for now.

Shortly after that exchange, I stumbled upon another Liberté product in a smaller grocery. It is called "crème fraîche" and it lists exactly two ingredients: cream, bacterial culture. Bingo! At 40% fat, this is yummy stuff, great for smothering a piece of fresh fruit, or just having a tablespoon straight. It has the consistency of ice cream, and although it has yogurt culture in it, it's not sour tasting. This stuff is going to be part of my regular fare for a good while, I think.