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PostPosted: Fri Jan 13, 2012 10:29 am 
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Can I use thick greek yoghurt instead of creme fraiche at the end of a recipe to make sauce from meat juices, cooked apples and a splash of white wine?
Will it separate? Can I bring it to a boil like I do with creme fraiche?
Thoughts appreciated


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PostPosted: Fri Jan 13, 2012 10:35 am 
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Stir a bit of cornflour in to it to stabilse it (stop it separating) - that's what recipes say, although i suspect it might not be necessary.


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PostPosted: Fri Jan 13, 2012 10:40 am 
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Thanks will do so :D


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PostPosted: Fri Jan 13, 2012 10:46 am 
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Really? I thought creme fraiche was like sour cream? Or is that like Greek Yoghurt as well?
No wonder I am putting so much weight on as I have been substituting creme fraiche with sour cream ...


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PostPosted: Fri Jan 13, 2012 10:51 am 
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I substitute creme fraiche and sour cream for each other too. I think that greek youghurt does not have the bit of sweetness of the other two but both can be boiled and don't seem to separate.


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