let me ask a silly question

I never used crème fraiche ............ reading the procedure to make it makes me think why not yogurth, I suppose crème fraiche is sour and yogurth is sour, as well as thick, yogurth lasts a week in the fridge, is not all that fat as cream

     

I go and sit there at the bottom of the classroom in the stubborn silly ass annoying students bench and wait for an answer

Last edited by madamada (Sat 17 Jul 10 3:04pm)

sometimes it was a better more comfortable place than the first row under the cattedra/teaching post  

Birdymum - I make lactose free creme fraiche all the time - all you do is follow a regular recipe, but leave it to ferment away for a minimum of 36 hours (during which time all those lovely beneficial bacteria will eat all the lovely lactose in the mixture   ), and Bob's your uncle 

Mada, the advantage of creme fraiche is that it it won't break, or separate if you use it in a sauce that is cooked.  Sour cream and youghurt will.  Also, sometimes you want a creamier less astringent flavor in a sauce and creme fraiche is perfect for that.

madamada wrote:

let me ask a silly question

I never used crème fraiche ............ reading the procedure to make it makes me think why not yogurth, I suppose crème fraiche is sour and yogurth is sour, as well as thick, yogurth lasts a week in the fridge, is not all that fat as cream

     

I go and sit there at the bottom of the classroom in the stubborn silly ass annoying students bench and wait for an answer

mada, you are such a merveille......