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Yogurt and Fresh Cheese

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Both yogurt and fresh cheese (fromage blanc) can be used to finish and thicken sauces. In European cooking they are mainly used as dietetic substitutes for heavy cream or butter.

Because yogurt and fresh cheese contain lactic acid, which is responsible for their tangy flavor, they must be used in small quantities or in combination with cream or butter, which attenuates their acidity. They can also be emulsified with a small amount of lambda carrageenan to keep them from turning grainy in the sauce, but this isn’t essential.

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