Cindi - HappyMamatoThree > wrote in
message ...
> Today I was looking up a recipes for Potatoes Au Gratin
> for something a bit different and found Creme Fraiche in
> several recipes. I don't have any here and am too dang
> lazy to go get some so I was checking my substitutions. A
> variety of substitute suggestions in various recipes said
> heavy cream, one said sour cream can be used almost
> interchangeably with craime fraiche, full-fat sour cream
> or yogurt might be acceptable though not perfect , a
> homemade recipe requires a purchased culture or heating
> cream/buttermilk heated then stored in a container at
> room temp for 24 hours. I realize I should just go buy
> some but after a week of being terrbly ill I am lucky to
> feel like a bit of cooking. So, best substitution? most
> like creme fraiche? I have heavy cream, sour cream,
> cream cheese, milk, evaporated milk, probably a couple
> of other things I'm not remembering right now.
>
> Thanks for any suggestions/guidance.

Sour cream is going to lend a tart flavoring to the gratin, heavy
cream will add a more solid-bulk-fat taste for the tongue but be
pretty bland, and yogurt (Russian not Greek) will be "closest" to
creme Fraiche in taste and texture.

I'd not hesitate to add yogurt if I didn't have creme fraiche but
all four of the females in Clan Ranger can taste the "sour" in sour
cream so I've been substituting yogurt and creme fraiche in my
stroganoff for the last few years.

The Ranger