Organic Crème Fraîche
We’re very at home with crème fraîche – it’s cream with some friendly bacteria introduced to it, similar to how we make our yogurt. It has only half the fat that a crème fraîche would ordinarily have, but you’d never know! So go on and have another dollop!
Customer Reviews
– Caroline GillPlease! Is there any news on the arrival of full fat creme fraiche?! The low fat versions don’t hold together in sauces! Also we want to eat as naturally as possible so full fat versions are the option we choose!
Healthy foodie, Keen cook, Outdoorsy sort
– C. KellyThe new low fat Creme Fraiche does not work in cooking anymore, it is thin like yoghurt and if I wanted to use yoghurt I would buy yoghurt. Please change it back to full fat recipe or I will not be able to use it anymore.
Healthy foodie, Keen cook, Nature lover, Outdoorsy sort
– Samthe full fat creme fraiche and sour cream which were both excellent in cooking.
The low fat versions both separate in sauces.
Nature lover, Sweet tooth, Baking fiend, Keen cook
– John RobertsonI use Crème Fraiche most days in Wraps. I tried both Yeo versions but the taste didn’t work. A mini wrap, thin spread of Hoisin, 2 tablespoons of Crème Fraiche, a good sprinkling of fine diced red peppers, a thin slice of pickled cucumber and then a small drizzle of Plum Sauce. The flavours should just mix, melt and delight. Unfortunately the Yeo just soured it all. But don’t worry I loved it in my Crepe Noir!!!! Fine diced onion, lardons (diced ham) and sliced Saucisson/frankfurter/diced bacon fried gently. Then take off the heat and pour in the Creme Fraiche and stir in. Give the mix a minute or two to warm the Crème Fraiche and then pour onto the crepe and fold. A 10 min recipe.
Healthy foodie, Sweet tooth
– Marie potterThis is my favourite – lovely on fresh fruit especially strawberries and raspberries. Delicious also on fruit pies.
Outdoorsy sort
– Dawn BerryI often use creme fraiche in cooking and have usually bought several brands and been happy with them. Recently I bought the Yoevalley option and it truly is amazing. It tastes rich and creamy but doesn’t have the calories or the cholesterol worries. I added it to a prawn curry and it blended beautifully – no separation or curdling. Highly recommended.
Healthy foodie, Keen cook, Nature lover, Outdoorsy sort
– Bruce MumfordIt is no longer strawberries and cream it is strawberries and Yeo cremefraiche!
Nature lover, Outdoorsy sort
– bev morganFirst time trying Yeo Crème Fraiche for a frozen biscuit cheesecake and the results were fantastic – best flavour and taste ever! am so going to be using this for our next dessert tryout too!
Sweet tooth
– veronica piekoszYum Yum. Love this product, it tastes so creamy I can’t believe it. I actually prefer this to cream with fruit and puds, my fave is apricot crumble with almond. Also excellent blended with yogurt, full fat or 0%, for topping and cooking.
Healthy foodie, Keen cook, Outdoorsy sort
– Mrs C A CambridgeAs an eczema sufferer I can’t eat ordinary dairy produce, but I can eat organic dairy produce, and I find Yeo Valley half fat Crème Fraiche great both for in my cooking and also on the final result. It is a half fat product that tastes like a full fat product, but less calories. Thank you
Baking fiend, Healthy foodie, Keen cook, Sweet tooth
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