Low Fat Creme fraiche(sp?) heat stable?

[FrancisBegbie]

Hi, I just read on a website that low fat creme fraiche is heat stable meaning it never splits like yoghurt and fresh cream do. Full fat creme fraiche never splits in my experience but is the low fat stuff the same?

I've given up cooking with yoghurt or fresh cream because it always splits on me as I like to cook a lot and reheat things.

Or is there a way to guarantee stuff doesn't split?

When this happens it tastes like sour milk and is inedible, it's not just a texture thing.

Thanks.

I've used in mash potato and leek topping tonight (Hairy biker's cottage pie recipe) Is that what you mean? It tasted lovely!

I used low fat creme fraiche in a soup last week and it did split. It's the high fat content in creme fraiche that prevents it from curdling so I'd imagine you'll need the full fat version.

It can be stabilised with cornflour 'creamed' in a little water and added to the mix.