Crème fraiche is a French variant of sour cream that uses unpasteurized cream, which naturally has the bacteria to ferment and thicken it. It has a higher fat content and is nuttier and less ...

Bonni Gilley, 75, of Fresno, said she has raised generations of her family on raw milk and unpasteurized cream and butter because she believes “it’s so healthy” and lacks additives.

Clotted cream itself isn't banned — it's the unpasteurized milk traditionally used to make it that's the issue. Because ...

Like sour cream, crème fraîche is a cream that has a light tang. Historically, it was created by allowing natural bacteria in unpasteurized cream to naturally thicken (and sour) the cream.

Bonni Gilley, 75, of Fresno, said she has raised generations of her family on raw milk and unpasteurized cream and butter because she believes “it’s so healthy” and lacks additives.

To round out her meals, though, she supplements with dairy — or, more specifically, with unpasteurized milk, cheese and ice cream that she's carefully sourced from an Amish farm more than 1,500 ...

That’s because unpasteurized milk can harbor bacteria ... While the recent Raw Farm recall included only raw milk and cream, the California Department of Public Health urged people to avoid ...