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Recipe requires 3 tbs to me mixed in with pie filling. What do you think?
be not me!
I have done before. I do it as late in the process as possible.
As long as it's not a strawberry yoghurt
creme frache same as sour cream isn't it? Which is a pointless peice of information I know bung it in and see what happens...
Problem will be that it might curdle and split when it gets hot. Creme fraiche doesn't but yogurt much more likely to.
hmm, I would do it if it was a 'stir in at the end' type as yog sometimes separates during cookingwill still taste good even if separated though
yoghurt may split if it get too hot...i think you can stir in a little cornflour to combat thisbut i'd give it a whirl either way.
Well it's to go in a pie, so I can't stir it in at the end. Perhaps I should leave it out? NB - the pie is a sausage meat pie... I suppose it will look like a pork pie...i.e. no runny sauce. Perhaps that would disguise any splitting?
I mix 50:50 double cream and yoghurt and made a very nice creme fraiche.
taxilady - yes, I had considered cornflour...think I'll give that a go.
creme fraiche not the same as sour cream. I would leave it out .
isnt it. says so onna diet shett
in terms of dietry stuff it may be , but not how it is in cooking ime.
i love créme fraiche
ooh me too. I bung it in my lasagne with cheese instead of making a white sauce
i eat it with a spoon from the tub [fatface]
ooh yes, i forgot about that, for cheese sauce, have done that for caulicheese before now!lazy fish pie here we come.....save faffing with a bechamel :O
I decided to miss it out...fingers crossed!
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