Hello All!

I just happened to google sour cream and creme fraiche, and it appears than the last one is really similar to sour cream, which is a neutral for Explorers.

Now I can't find creme fraiche in my Swami, but since it's a cream soured through a bacteria as sour cream, do you think it's ok for Explorers?

I find cream ok tbh and I am part explorer I do avoid the commercially soured cream that is full of additives/thickeners though...

Cecile:
As you can see in the list in this ancient blog of mine,
Crème Fraîche has substantially more fat than does sour cream.
Overall, take a look at the fat content of the other products, too, if that interests you.

Also note the Pro-Fat stance of the whole blog.  

http://www.dadamo.com/B2blogs/.....n-dairy-fat-a?blog=8

a few points of view, including your thread
build your own opinion, best

http://www.bing.com/search?cp=1252&FORM=FREESS&q=creme+fraiche&q1=site%3Adadamo.com

In Denmark we have 18 % fat and 38-40 % fat .  
I call the first one sour cream as it is more tart and the latter creme fraise ....both are without any other ing. than cream and culture. You can get some 9 % sour cream but it is added fillers and taste not good.
I noticed that in US you have to watch the ingrediens list more careful..

How about quark?

I would personally use the rating for sour cream. I think it's kind of ironic that one "sour" and "fresh" (opposites) added to the word "cream" yield a product that's almost identical.

I don't mind the fat content at all, I was wondering whether it would be neutral for Explorers as is Sour Cream.

I wouldn't want to follow the diet to the letter and eat that one thing that could be an avoid for me without knowing it.

Quoted from Cecile

I don't mind the fat content at all, I was wondering whether it would be neutral for Explorers as is Sour Cream.

I pointed out the massive difference in fat content, because you had included this in your OP:

Quoted from Cecile

I just happened to google sour cream and creme fraiche, and it appears than the last one is really similar to sour cream, which is a neutral for Explorers.

Many fresh dairy products are "really similar to" each other, if you take fat-content out of the equation.

So you're saying the only difference is the fat content?

Fat doesn't play a role for Explorers, does it?

Certainly doesn't seem to for this (part) Explorer, although it does play a part in liver function doesn't it?

Fresh double cream (pure cream with no additives) seems fine with me, so long as am eating some raw nuts/seeds, fruits, veg - to ensure liver and bowel function are good.  Other respected nutritionists ie Norman Walker (lived until 99 years of age) has fresh cream in some of his breakfast recipes, it doesn't cause the acidity in the body like milk or many cheeses do.   Home-made paneer/cottage cheese ok, plus a little Swiss cheese - so long as one has raw juices, salads, fruits and learns about good food combining rules.  Different foods work differently in different people, as many people are finding out, so just keep trying.  Let your body speak to you, tune in!

Quoted from aussielady582

Fresh double cream (pure cream with no additives) seems fine with me, so long as am eating some raw nuts/seeds, fruits, veg - to ensure liver and bowel function are good.  Other respected nutritionists ie Norman Walker (lived until 99 years of age) has fresh cream in some of his breakfast recipes, it doesn't cause the acidity in the body like milk or many cheeses do.   Home-made paneer/cottage cheese ok, plus a little Swiss cheese - so long as one has raw juices, salads, fruits and learns about good food combining rules.  Different foods work differently in different people, as many people are finding out, so just keep trying.  Let your body speak to you, tune in!

Interesting my O daughter wont stop eating cream and cheese
and she does fine as long as she doesn't do regular milk... But then again the abilty to handle lactose stays in most scandinavians

I didn't think there was as much lactose in cream? I certainly have a problem with milk, but never really with cream...

Thank you so much for your input guys!
I'm not used to "listen" to my body really... The only thing that's noticeably given me trouble so far is gluten.

You have no idea how happy I'd be to be able to have Creme Fraiche, being a Frenchwoman

I'm not intending on having it every day, but when cooking sauces e.g.

But it'll have to wait another 5 weeks as I'm still in the wash out period.

Quoted from Possum

I didn't think there was as much lactose in cream? I certainly have a problem with milk, but never really with cream...

Less than in regular milk but stille enough to make it a problem for most .

Cecile try and listen to your body. I do eat some stuff that I am not supposed to but I listen... Just like there are superfoods I don't eat since it doesnt work for me.

Bonjour Cecile!
When I had an explorer swami the sour cream was neutral. My teacher swami rates it as a black dot. I actually test out my black dots and there are many that are fine for me.
You and I are both A.... and I can tolerate sour cream or real cream and creme fraiche without any problems. I just don't eat them often.
( Although a scone cannot be eaten properly without some creme fraiche!)
(My Grandmere was French and I miss her soooo much, et bien sur, her cooking! )

Hi Cecile,

I do understand your happiness to be allowed Crème fraîche  
I use it with no problem and like it better than sour cream because... it is a little less sour.

Regular cream, as well as most local cheeses, give me a runny nose for one day after I've ingested them. But crème fraîche doesn't, so I've decided to consider it as ok for the explorer I am.

to each their own agathe
we are all unique

Can we make creme fresh at home? has anyone tried it?

Quoted from Goldie

Can we make creme fresh at home? has anyone tried it?

Looked at links for you, Goldie.
I chose this one, because there's a little bit of conversation afterwards, and people do have "preferences". Usually it's one Tbsp buttermilk (or yogurt) per cup of heavy cream.
Variations exist in: How the cream was processed, what temperature the two ingredients are when mixed, what temperature they're stored at before chilling, how much time you wait before chilling, how long you chill, and how much tanginess you like, and how thick you like it...
You just figure it out with time. Couldn't be simpler to do, however.  
http://chowhound.chow.com/topics/278272

Bon appétit.