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Fage yogurt as a substitute?

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bxgirl Aug 1, 2006 11:39 PM

I saw an interesting recipe for asparagus soup on epicurious, and it calls for creme fraiche. I was wondering if I can substitute Fage (Greek) yogurt? If so, should I use the same amount of yogurt as the amount of creme fraiche called for in the recipe? Thanks

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  1. Candy RE: bxgirl Aug 2, 2006 12:25 AM

    I would not do it. The yoghurt is going to be a lot more tart than creme fraiche. It will change the flavor balance of the recipe.

    1. coll RE: bxgirl Aug 2, 2006 05:56 AM

      I've been subbing Fage/Total yogurt for everything that calls for sour cream and even heavy cream and I think it's great!

      1 Reply
      1. re: coll
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        Bride of the Juggler RE: coll Aug 2, 2006 12:16 PM

        Me, too, including chilled soups, Indian dishes, or as a topping for blintzes, peirogies or tacos. Thank you.

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        Ida Red RE: bxgirl Aug 2, 2006 12:32 PM

        I think it would work because the Fage yogurt is'nt so tart. Would you be adding it to a hot soup? if so then the fat content is an issue, you would need full fat then, otherwise fold in a lowfat when the soup is cooled.

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          pitterpatter RE: bxgirl Aug 2, 2006 07:58 PM

          I substitute both creme fraiche and sour cream with Fage yogurt whenever possible. The thing to watch out for is that yogurt can curdle if added to a stir fry or soup at high heat, whereas creme fraiche will not. This is not a problem with baked goods such as coffee cake.

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            HillJ RE: bxgirl May 4, 2008 10:06 AM

            http://www.bigcitylittlekitchen.com/2...

            Fage cupcakes & frosting from Big City Little Kitchen!

            1. greedygirl RE: bxgirl May 4, 2008 10:48 AM

              Off-topic but I'm curious. There are a such a lot of posts about Fage yoghurt (which we know as Total yoghurt here in Europe). Is it a fairly new product in the States?

              8 Replies
              1. re: greedygirl
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                Val RE: greedygirl May 4, 2008 10:55 AM

                It's sort of new here in Florida; I found it at Publix a few months ago but I am pretty sure that not all Publix grocery stores sell Fage.

                1. re: greedygirl
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                  HillJ RE: greedygirl May 4, 2008 10:57 AM

                  I've only been aware of Fage for 2.5 years and could only buy it at WF or health food stores. It's only recently that it's become avail nearly everywhere I shop.

                  1. re: greedygirl
                    DanaB RE: greedygirl May 4, 2008 11:18 AM

                    Yes, it is fairly new. I would say they started carrying Total/Fage yogurt at Trader Joe's about 5 years ago. Prior to that -- at least in Los Angeles -- the only place you could get greek style yogurt is if you were lucky enough to have an ethnic market near you that carried or made Greek/Armenian yogurt. There were many happy posts here on chowhound when Trader Joe's started carrying in regularly.

                    Edited to add: I just went back and did a search on chowhound, and comments about Total yogurt started popping up in 2002 in places like San Francisco and NY. I think we got it in LA shortly thereafter, and it has slowly broadened its market across the country since then.

                    1. re: DanaB
                      greedygirl RE: DanaB May 5, 2008 07:19 AM

                      Interesting. I actually think the best yoghurt of all is Turkish - here in London you can get 1 kilo tubs with varying fat contents for the equivalent of a couple of dollars. Fabulous as a dip/side with lots of garlic (kacik).

                      1. re: greedygirl
                        Caitlin McGrath RE: greedygirl May 5, 2008 11:23 AM

                        We do pay dearly for importing Total across the Atlantic - we pay US$4.50-5.50 for 500g depending where we buy it. I've read that Fage USA is opening a manufacturing plant in New Jersey, which will reduce the carbon footprint, but I doubt will result in a reduction in the retail price!

                        As DanaB says, there are a few areas that have locally produced Greek-style (or similar) yogurt, as an alternative. I used to buy it from a place called the Yogurt Place in NYC, run by a Greek family, when I lived there.

                        1. re: Caitlin McGrath
                          greedygirl RE: Caitlin McGrath May 5, 2008 12:05 PM

                          Ouch - that is expensive. I'm surprised that every supermarket isn't making its own version, like they do here.

                          1. re: greedygirl
                            Caitlin McGrath RE: greedygirl May 5, 2008 03:37 PM

                            Only one place is - Trader Joe's - and they are not everywhere (they're a specialty chain that's not national yet). Actually, there's a large domestic producer of organic yogurt that's making one, but it's just as expensive.

                            1. re: Caitlin McGrath
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                              HillJ RE: Caitlin McGrath May 5, 2008 03:38 PM

                              Does TJ's make their own Greek yogurt...or just their label is on the carton?

                  2. Miss Needle RE: bxgirl May 5, 2008 03:51 PM

                    If the creme fraiche is supposed to be fully integrated in the soup, I wouldn't do the substitution as yogurt tends to curdle. If it's supposed to be a garnish, I suppose you can do it, but taste will be more tart.

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                      KRS RE: bxgirl May 6, 2008 05:43 PM

                      Do it. I substitute yogurt for creme fraiche, sour cream and mayonnaise all the time. Fage is great, but I usually get the thick Greek yogurt from The Family Store in Brooklyn. It's just as good and cheaper. A tiny bit of sugar compensates for any sharpness. For pure luxury, get labni (yogurt cheese), which is less sharp and richer.

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