Definition of Clabber and Creme Fraiche
Do you know What is Clabber and Creme Fraiche. If you are looking for the definition of Clabber and Creme Fraiche or want to know what is Clabber and Creme Fraiche?, then this is where you will fetch your answers. Well, in simple terms Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor. While Creme Fraiche Both these products are unique in their own ways. Clabber is a Not Available colored dairy product and Creme Fraiche is White colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Clabber bears Not Available flavor with a Not Available aroma whereas Creme Fraiche has Sour flavor and a Fresh aroma. The color, flavor and the aroma of these products depict their origin. Clabber originated in Irish, whereas origin of Creme Fraiche is traced back to France.