Cultured Dairy Products

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Cultured dairy products, such as yogurt, sour cream, and buttermilk, are seldom used in artisan confectionery because of their tendency to curdle when heated. One minor exception is crème fraîche, which can be used to make ganache provided it is not heated to a temperature sufficient to cause curdling.