|
||||||||
An Alternative to Creme Fraiche? |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Nov 2007
Location: Chester, PSN:Badcompany3004
Posts: 6,145
|
An Alternative to Creme Fraiche?
Hi,
I have recently taken up the kitchen utensils and have been trying to cook new and different things to try and get a bit of talent in the kitchen. Some of the recipes I have tried have called for Creme Fraiche, which I have used. However I really don't like the taste its too sour and makes me feel ill even when it is just cooking. So since I am cooking pasta meals and it always calls for Creme Fraiche I was wondering if anyone would be able to advise me on a suitable alternative for people who do not like the taste of creme fraiche but still wants to try out the recipes? Thank you in advance. |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Apr 2007
Posts: 4,894
|
Marscapone? Double cream? Unflavoured fromage frais? Yoghurt? (though yoghurt is sour too)
If it's mostly pasta, I'd say marscapone is your best bet. |
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Nov 2007
Location: Chester, PSN:Badcompany3004
Posts: 6,145
|
Excellent, thank you very much Laurie. I was looking at the double cream but I associate that with desserts so never bought it.
I will try the marscapone, for my pasta dishes and maybe the double cream for the chicken and tarragon dauphinoise? Thank you very much for the suggestions much appreciated from a budding cook
|
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Apr 2007
Posts: 4,894
|
Hope it all goes well. For me, cookery's all about experimentation - trial and error. Chicken and tarragon dauphinoise sounds delicious.
|
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Jun 2008
Location: piggetville
Posts: 4,619
|
I use buttercream sometimes, its still a bit sour but thankfully not as pungent as creme fraiche. I use it in muffins and I am still bemused by it as I thought it would be creamy
|
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Jul 2009
Location: UK
Posts: 17,858
|
double cream or single cream - but you cant boil single cream - use lemon juice if you need some sharpness
|
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Nov 2005
Posts: 808
|
Fromage Frais or Yoghurt
|
|
|
|
|
|
#8 |
|
Forum Member
Join Date: Sep 2009
Location: Cleethorpes
Posts: 399
|
The significant advantage of creme fraiche is that it can be heated quite strongly without 'curdling' - so for recipes involving a lot of heat applied to the sauce the best 'alternative' to creme fraiche is double cream - however double cream usually has a higher fat content (48%) than creme fraiche (28%), so calorie concious folks may want to adjust quantities, accordingly
|
|
|
|
|
|
#9 |
|
Forum Member
Join Date: Dec 2006
Posts: 1,295
|
Try philadelphia low fat cream cheese which has no sourness.
I also find that Elmlea cream stays stable, ie doesn't curdle or separate in sauces. It also keeps well in the fridge if the lid is sealed down again, once opened. I usually use the single or lite. |
|
|
|
|
|
#10 |
|
Forum Member
Join Date: Nov 2007
Location: Chester, PSN:Badcompany3004
Posts: 6,145
|
Hey thanks for all your responses. As I have said Double Cream looks like the one I will be going for. I am not all that calorie concious
![]() I did try philidelphia, I think it is good for a cheese sauce but I really don't like philly (god I sound so fussy) and it does have a strong taste of philly |
|
|
|
![]() |
|
All times are GMT. The time now is 17:27.

