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Crème Fraîche and Fromage Blanc

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TasunkaWitko View Drop Down
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    Posted: 17 May 2017 at 14:06
Question:

Would home-made Mascarpone and Cream Cheese be acceptable substitutes for Crème Fraîche and Fromage Blanc, respectively?

The reason I ask is because, sooner or later, I plan to make an Alsatian flammkuchen (also known as tarte flambée) which calls for these two ingredients. In essence, it is like a "white pizza" with onions and bacon. I intend to use my Black Forest Maple Jowl Bacon for this project.

In any case, the recipe calls for Crème Fraîche and Fromage Blanc, which are simply not going to be found in rural, north-central Montana. I am hoping that my proposed substitutes will be acceptable.

Here is the recipe, if anyone is interested:

http://www.saveur.com/article/Recipes/Alsatian-Bacon-Onion-Tart

Thanks in advance -

Ron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 May 2017 at 15:55
Ron,

1)  What an amazing recipe .. 

2)  SOUR CREAM is substituted with Crème Fraîche in many parts of the Mediterranean as we do not have "sour cream"  ..  

Therefore, it is NOT a substitute for Mascarpone which is bland and sweet ..  

3)  Your best SUB for this ingredient is Sour Cream.

4)  Fromage Blanc is fresh White Yogurt textured cheese which is blended with other ingredients in recipes calling for Fromage Blanc, and  a good sub is PLAIN YOGURT  ..  NO VANILLA !!! PLAIN YOGURT.   

I hope this has assisted you.


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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 May 2017 at 15:58
Hi, Margi -

I can do those - thank you!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 May 2017 at 16:01
These are standard Subs ..  They are documented.

1) You need SOUR CREAM to sub the Crème Fraîche ..

2) And also PLAIN YOGURT to sub the Fromage Blanc ..


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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 May 2017 at 16:02
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 May 2017 at 16:03
ClapBig smile 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 17 May 2017 at 19:33
I don't disagree. But I believe draining the whey off the yogurt (thus creating yogurt cheese) is a closer match than yogurt our of the tub.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 May 2017 at 08:45
I can do that, Brook; I generally try to do that anyway, because much of the yoghurt we get here - even the Greek yoghurt - seems too thin or runny, to me.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 May 2017 at 11:31

Thank you Brook,  as I too always drain off the whey .. 

Have a nice day ..  


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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 18 May 2017 at 13:23
Coincidental aside: I recently watched one of the cooking competition shows, and one of the contestants used the whey as a marinade base for chicken.

Struck me as an interesting idea.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 May 2017 at 13:25
I could see that working well, Brook - yoghurt and even buttermilk are two bases of marinating chicken that I've encountered more than once.
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