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Whats the difference between....

  • 09-12-2007 9:16pm
    #1
    Shockin Stockin
    Closed Accounts Posts: 35 ✭


    I'm wondering what the main differences are between natural yougart,Greek yougart, creme fraiche and fromage frais.
    Is one preferable to the other or are they so different as not to be catogorised together?
    I see these in the supermarket but I'm not sure what or how to eat them? With fruit for breakfast? or as a substitute for cream in dishes?
    Which is the most nutrionally sound?
    I suppose bascially I'm asking, do you use them and how?:)
    Thanks in advance,


Comments

  • #2
    EileenG
    Registered Users, Registered Users 2 Posts: 5,775 ✭✭✭EileenG


    They all have their place.

    Natural yogurt is the one you could make yourself. It's cultured milk. Excellent with fruit or as a snack.

    Greek yogurt is a high fat form of yogurt, usually very thick. It's excellent as a snack or dessert if your diet allows, or as a substitute for cream in recipes.

    Fromage Frais is literally "fresh cheese". It's started like cheese with rennet and starter culture, but it's constantly stirred so the curds don't settle. It's usually low fat and tastes quite similar to yogurt.

    Creme fraiche is cream that has been soured slightly with a culture. You could make your own by adding buttermilk to ordinary cream. It's high fat, though there are low fat versions, and very good for cooking.


  • #3
    Shockin Stockin
    Closed Accounts Posts: 35 ✭Shockin Stockin


    That's great Eileen! Thanks for all that info.
    Think I'll try out a low fat fromage frais :)


  • #4
    olaola
    Registered Users, Registered Users 2 Posts: 4,140 ✭✭✭olaola


    Shockin Stockin wrote: »
    That's great Eileen! Thanks for all that info.
    Think I'll try out a low fat fromage frais :)

    That's great for making sauces - you can replace a bechmel with the LFFF, a beaten egg and a tsp of mustard powder.

    I use half and half with light mayo for coleslaw. Or make taziki with it.


  • #5
    Shockin Stockin
    Closed Accounts Posts: 35 ✭Shockin Stockin


    olaola wrote: »
    That's great for making sauces - you can replace a bechmel with the LFFF, a beaten egg and a tsp of mustard powder.

    I use half and half with light mayo for coleslaw. Or make taziki with it.
    Thanks for the extra uses! I'd deffo whip up a bechmel sauce.
    But what's taziki?
    Thanks


  • #6
    [Deleted User]
    Posts: 0 ✭ [Deleted User]


    Greek yogurt on museli with fruit is divine!


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  • #7
    olaola
    Registered Users, Registered Users 2 Posts: 4,140 ✭✭✭olaola


    Shockin Stockin wrote: »
    But what's taziki?
    Thanks

    It's a Greek cold saucy-thing. http://en.wikipedia.org/wiki/Tzatziki
    Great on pittas with chicken or the like.

    I lash some LFFF into a bowl, grate some cucumber into it, a clove of garlic (grated/chopped whatever) and some lemon juice. If you leave it a little longer the garlic tastes better.
    It's great as a substitute for those fattening dips at parties - use carrot sticks & celery for transport of dip into your gob!


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