greek yoghurt v. creme fraiche

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rachag
Posts: 209
Joined: Sat May 16, 2009 9:27 pm

greek yoghurt v. creme fraiche

Post by rachag »

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
scary mum
Posts: 8840
Joined: Mon Mar 15, 2010 3:45 pm

Re: greek yoghurt v. creme fraiche

Post by scary mum »

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.
scary mum
rachag
Posts: 209
Joined: Sat May 16, 2009 9:27 pm

Re: greek yoghurt v. creme fraiche

Post by rachag »

Thanks will do so :D
faitaccompli
Posts: 357
Joined: Mon Dec 05, 2011 6:44 pm

Re: greek yoghurt v. creme fraiche

Post by faitaccompli »

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 ...
rachag
Posts: 209
Joined: Sat May 16, 2009 9:27 pm

Re: greek yoghurt v. creme fraiche

Post by rachag »

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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