'The best crème fraîche comes from a strictly controlled area of Normandy called Isigny-sur-Mer and it’s sold in larger supermarkets here. A half-fat version of crème fraîche is available from some supermarkets. Plain full-fat yoghurt can be used as a substitute for crème fraîche in cooking as long as you heat it gently – adding a little cornflour can help prevent it from separating.'
I have low fat, natural yogurt. I won't bother then as it's going to be a mess. I don't want to add cornflour. I don't like it. Thanks for trying to help, shoota.
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.