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An Alternative to Creme Fraiche?


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Old 10-01-2010, 14:01
badcompany3004
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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.
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Old 10-01-2010, 14:10
LaurieMarlow
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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.
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Old 10-01-2010, 14:18
badcompany3004
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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
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Old 10-01-2010, 14:41
LaurieMarlow
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Hope it all goes well. For me, cookery's all about experimentation - trial and error. Chicken and tarragon dauphinoise sounds delicious.
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Old 10-01-2010, 15:31
mummypigget
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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
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Old 10-01-2010, 20:34
gemma-the-husky
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double cream or single cream - but you cant boil single cream - use lemon juice if you need some sharpness
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Old 10-01-2010, 22:12
cdtaylor_nats
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Fromage Frais or Yoghurt
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Old 10-01-2010, 22:53
home_alone
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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
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Old 11-01-2010, 00:35
Mariaella
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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.
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Old 14-01-2010, 14:28
badcompany3004
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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
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