Alternative to creme fraiche?

Curv

Does anyone know if it's possible to make creme fraiche at home and, if so, how it's done?

TIA

Curv

Curv

I never thought I'd have you lot stumped!

Someone must know....?

Anyone...?



*tumbleweed*

Pink.

Hi curv,

I can't help with a tried and tested recipe but there are quite a few links on google that might help: creme fraiche+homemade

Pink

Addiscomber

http://www.shirleygoode.com/ look under 4th July 2007 - sorry can't work out how to link directly to it. Shirley's methods are usually reliable. (She used to have cookery programs on the BBC way back when.)

~Chameleon~

I want to make a creamy pork stroganoff for dinner but most recipes I've found seem to use creme fraiche or sour cream. I don't have either of those in at the moment, and would rather not have to go out and buy any, but I do have plain yoghurt and both single and double cream.

If I combined the yoghurt with cream would this be the same, or similar, as using creme fraiche? And which cream would be better - single or double?

Cheers me dears :A

Pink.

Hi chameleon,

You can use either cream and/or the yoghurt. When making stroganoff I very rarely use creme fraiche and just use cream as I always have it in the house. I find double cream goes further in the recipe and gives a creamier taste.

Pink

morwenna

If you add a spoon of lemon juice to the cream you have sour cream

~Chameleon~

Thanks Pink! :A

Cream it is then

~Chameleon~

morwenna wrote: »

If you add a spoon of lemon juice to the cream you have sour cream

Oh, I didn't know that! Thank you! :A

BrandNewDay

Yup - and a bit of lemon juice added to milk will make buttermilk. Vinegar will do the same thing. Either one will work well for making scones, etc.

snow

Where recipe calls for sour cream, greek style yogurt (not low fat) is a good substitution