11 Plus Exams Forum

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

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.

Thanks will do so

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 ...

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.