Joined: 29 Sep 2004 Posts: 2498 Location: Los Angeles, California, USA
Posted: Sun Jun 05, 2005 8:44 pm Post subject:
It has the same texture as crème fraîche but I suppose you would want to add some acid for the difference in flavor. What would fit into the recipe? Lemon juice, vinegar, a bit of wine, etc?
Many people here in the US use plain yogurt. I'd choose a whole milk yogurt. This is closer to the flavor of sour cream but doesn't hold up to heat as crème fraîche would. _________________ God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor
Last edited by Rainey on Sun Jun 05, 2005 11:19 pm; edited 1 time in total
Full cream creme fraische and light creme fraische have different flavours.
I had the same problem when I moved here. I love sour cream and ate it constantly (my husband reckons I ate it with everything) in Australia.
Try the different brands and fat percentages in creme fraische and you will find one that appeals to your taste buds most as a sour cream substitute. I pick mine up from the Franprix. The different supermarkets all have their own brands, so shop around as well.
If you cannot find one at Franprix, try your local fromagerie. I am in Montmartre, so quite spoilt for choice with individual fromagerie's. We also have alot of (very tiny) supermarket type stores.
Good luck! _________________ If you cannot feel your arteries hardening, eat more cheese. If you can, drink more red wine. Diet is just "die" with a "t" on the end. Exercise is walking into the kitchen.
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