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Subscribe to forums RSS#41 Sun 18 Jul 10 2:43am
JoyYamDaisy
- 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
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! 
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#43 Sun 18 Jul 10 10:08am
JoyYamDaisy
- From Melbourne Australia
- Member since Sun 12 Apr 09
Re: Creme Fraiche Question
That's telling us Denise! 
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#44 Sun 18 Jul 10 2:38pm
Kye
- Member since Fri 04 Apr 08
Re: Creme Fraiche Question
Here you go mada 
http://www.realgoodfood.com/creme_fraiche.html
Denise, its only because we don't want you to keep feeling silly 
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#45 Mon 19 Jul 10 9:21am
dukegus
-
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 
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
- Member since Fri 04 Apr 08
Re: Creme Fraiche Question
mrpab wrote:
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