Recipe calls for *Fromage Frais* cant find it in Melbourne how can I make it (Australian)?

Answer 1

I use skim ricotta cheese or cottage mixed with a bit of natural yogurt then you can add anything like fruit puree or chives herbs chili etc or fruche is similar.

Answer 2

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Answer 3

I'm sorry I can't help you with ''Fromage Frais'' but here's some information that might help. I would read into the recipe and find out exactly how it is supposed to be used.

Crème Fraiche - This matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture. The thickness of crème fraîche can range from that of commercial sour cream to almost as solid as room-temperature margarine.

In France, where crème fraîche is a specialty, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents necessary for crème fraîche can be obtained by adding buttermilk or sour cream.

A very expensive American facsimile of crème fraîche is sold in some gourmet markets. The expense seems frivolous, however, when it's so easy to make an equally delicious version at home. To do so, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8- 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Crème fraîche is the ideal addition for sauces or soups because it can be boiled without curdling. It's delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings.

Fromage - French for "cheese."

I also saw a recipe in the ''Austrailian Women's Weekly'' maybe you can contact them for assistence?

Answer 4

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Answer 5

Fromage frais (also known as fromage blanc or maquée) is a dairy product, originating from Belgium and north of France. The name literally means 'fresh cheese' (with fromage blanc meaning 'white cheese').

It is made in a similar fashion to cheese, with rennet and a starter culture being added to milk. However, unlike cheese, the curds are not allowed to solidify, but are stirred, giving fromage frais a texture similar to that of yogurt.

Pure fromage frais is virtually fat free, but cream is frequently added to improve the flavor, which also increases the fat content, frequently up to as high as 8 percent.

Fromage frais can be served either as a dessert similar to yogurt, frequently with added fruit, or used in savory dishes.

Low-fat fromage frais is marketed as a dessert / snack food in Australia under the brand name Frûche. Its flavours include: strawberry fields, mango, lemon meringue, apricot, berry and peach, honey and apricot, valencia orange, caramelised pear, citrus, watermelon on passionfruit and tropical as well as a plain french vanilla version.

Recently Nestlé Australia have also released a range of 98% fat free fromage frais under the brand name Blissfull.

Answer 6

What Is Fromage Frais

Answer 7

It's not the same, but it should be OK - especially if the recipe called for a full fat yogurt like Greek yogurt. Try it - it shouldn't be a disaster as the two products are both dairy and can be used in cooking. Normal plain natural yogurt is quite tangy, Greek yogurt is thick and creamy like fromage frais.

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Answer 8

I'm a pastry chef, living in Melbourne, and I can tell you pal, if you want Fromage Frais - you need to book a flight to Paris.
We sustitute is with low fat cream cheese in the bakehouse.
Works just fine.

Answer 9

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Answer 10

Use Philadelphia Cheese, available in all big supermarkets. It's Fromage Frais. Use the plain one, not the flavoured one.

http://www.kraft.com.au/philadelphia/products.cfm

Answer 11

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In some cases, a Paleo Diet may be 90% plant foods and 10% animal foods, and in other cases, a Paleo Diet may be 90% animal foods and 10% plant foods.

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