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#41 Sun 18 Jul 10 2:43am

JoyYamDaisy

Forum super champ
From Melbourne Australia
Member since Sun 12 Apr 09

Re: Creme Fraiche Question

When using yoghurt incooking it helps if the yoghurt is room temperature and has been whisked smooth, the temperature of the pan is low, the ingredients are not too acid.
I have heard of the shortcut of mixing a spoon of flour (corn flour, arrowroot) or the yolk of an egg, in with the yoghurt.
In my own experience, it is the gentle temperature that makes the most difference.

I love to use creamy yoghurt, and drained yoghurt if I want a thicker consistency like sour cream of creme fraiche, or thinned down if I want buttermilk! So simple!

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#42 Sun 18 Jul 10 6:16am

DeniseH111

Forum champ
Occupation SAHM of 4
From USA
Member since Sun 28 Mar 10

Re: Creme Fraiche Question

Now, see, you guys razzed me for posting another question about creme fraiche but look how many pages we have here!  so there!   tongue

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#43 Sun 18 Jul 10 10:08am

JoyYamDaisy

Forum super champ
From Melbourne Australia
Member since Sun 12 Apr 09

Re: Creme Fraiche Question

That's telling us Denise! lol

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#44 Sun 18 Jul 10 2:38pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Creme Fraiche Question

Here you go mada smile

http://www.realgoodfood.com/creme_fraiche.html


Denise, its only because we don't want you to keep feeling silly tongue  tongue  whistle

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#45 Mon 19 Jul 10 9:21am

dukegus

Forum champ
Occupation Unemployed,
From Greece
Member since Fri 21 Mar 08

Re: Creme Fraiche Question

I make creme fraiche myself because I can't find any to buy here in Greece. It's soooooo easy and sooooooo tasty  thumbsup  thumbsup

I sterelize a vase and I pour in 1 lt creme and 2-3 Ts of buttermilk. 24 hours at room temperature and 24 hours in the fridge and it's ready!!!

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#46 Thu 06 Jan 11 12:37pm

punita123

Member
Member since Wed 15 Sep 10

Re: Creme Fraiche Question

Coriander and Creme Fraiche Dressing

Ingredients

    * 3 tbsp extra virgin olive oil
    * 1 tbsp Creme Fraiche
    * 1 tsp Dijon mustard
    * 2-3tbsp lemon juice
    * 2 handfuls Coriander
    *  salt pepper

Method

    * Combine all ingredients

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#47 Fri 07 Jan 11 11:20pm

SmellyCat

Member
Occupation Musician, arts admin
From Birmingham, UK
Member since Wed 22 Dec 10

Re: Creme Fraiche Question

When I'm making mashed potatoes I love to add a couple of dollops (that's a technical term don't you know) of creme fraiche.

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#48 Tue 18 Oct 11 3:54am

Chowday

Member
Member since Tue 18 Oct 11

Re: Creme Fraiche Question

Creme Fraiche seems to be a little harder to come by.  In my city most grocery stores won't carry it.  Only the stores that are above-the-average tier stock it, and it's usually more expensive.  I've used sour cream in most cases where the recipe called for Creme Fraiche.  (In fact, Jamie gives you that option).  Every now and then, if I find myself in a store that stocks it, and if I know I'll be using it in the near future, I'll indulge myself and buy it.

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#49 Fri 23 Mar 12 8:17pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Creme Fraiche Question

mrpab wrote:

lol that question is like The Cat That Came Back!

lol  lol

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