Since I started SW I have always been confused at the various options of creamy/cheesy/yoghurty ingredients and still am!
Can anyone explain to me what the difference is between all these and why you should/shouldnt use them in different recipes.
For example - I know that yoghurt splits when cooked too long/too high - are there others that wont? And what can be subsituted for what?
I think the main contenders are these:
Quark
Fat free natural yoghurt
Fat free greek yoghurt
Fromage Frais
Cream cheese (philidelphia etc)
Creme Fraiche
What normally happens is that I stand in the dairy aisle(s) being indecisive - and either end up buying 3 or 4 different types and throwing half of it away as its gone off before I have a chance to use it all - or I'll just take a punt and buy one thing then end up wanting to do a recipe that wants one of the others and not know if I can substitute it or not!
Can anyone shed any light on this?
Can anyone explain to me what the difference is between all these and why you should/shouldnt use them in different recipes.
For example - I know that yoghurt splits when cooked too long/too high - are there others that wont? And what can be subsituted for what?
I think the main contenders are these:
Quark
Fat free natural yoghurt
Fat free greek yoghurt
Fromage Frais
Cream cheese (philidelphia etc)
Creme Fraiche
What normally happens is that I stand in the dairy aisle(s) being indecisive - and either end up buying 3 or 4 different types and throwing half of it away as its gone off before I have a chance to use it all - or I'll just take a punt and buy one thing then end up wanting to do a recipe that wants one of the others and not know if I can substitute it or not!
Can anyone shed any light on this?