The first process for milk known to humanity was to skim off the cream, which was for centuries was the only component of milk that was regarded as valuable.

Before the 19th century, cream was allowed to rise to the surface of the milk during 24 hours, by which time all the fat would have reached the surface. During the 19th century, a centrifugal separator was developed by Alfa-Laval.

As this machine turned, the light cream stayed in the centre, the fat-free milk would gravitate towards the outer wall of the vessel, while the heavy fatty solids stuck to the wall of the vessel, allowing a continuous stream of cream and skim to be drawn off from the centre and edge respectively. Later developments included a variable speed process to allow predetermined milkfat contents to be drawn off.

A light cream can contain between 12% and 30% milkfat, thicker creams will have 30% milkfat and more. Isigny AOC crème fraîche, for instance, contains 40% milkfat. Creams are pasteurised at the outset, which in some cases will be the last process before it is packed.

Crème fraîche is matured with a lactic starter, to develop a distinctive flavour that contrasts the smooth, silky texture of the cream. In the case of Isigny AOC crème fraîche, there is an 18-hour resting time for these flavours to develop.

This gives a distinct contrast to sweet cream, which is not matured and has a texture rather than a flavour. People who are used to sweet cream are sometimes suspicious of crème fraîche, since they are not expecting to find a distinct tang to their cream.

The texture of the cream will depend on how it is handled: UHT (Ultra High Temperature) cream, for instance, is homogenised after pasteurisation, so that the fat globules are all the same size, giving an even texture.