Fromage Frais

[Rosie29]

I have cooked up some turkey mince and vegetables and stock . As yet it is not thickened with anything. I have some fromage frais. Can I use this ? Would it have to be mixed with cornflour or a beaten egg ? I'm not very experienced with using FF. I just know it's best added when the stew is off the heat. Thanks.

[Tilly2]

Do you have any creme fraiche? That would be better.

If not , just use cornflower or arrowroot. I don't thing cheese would help.

[Mamyalynne]

Pause the cooking before you add it,stir in well and return to the low heat to warm through.

https://www.cheese.com/fromage-frais/#:~:text=Fromage%20Frais%20is%20used%20similar,can%20cause%20it%20to%20curdle.

[Rosie29]

No I haven't got creme fraiche unfortunately. That's an interesting link Mamya. Thank you

[Atheist]

I don't think fromage frais or creme fraiche would thicken something. I make quiches using creme fraiche (gets complicated, doesn't it?) and I add a beaten egg to thicken things up.

[Tilly2]

I use creme fraiche when I make a pork stroganoff. It thickens the stock beautifully and there's no risk of it curdling.

[Atheist]

Interesting, Tilly. I'd better explore a bit, although I'm vegetarian so wouldn't use pork.

[Rosie29]

I've just followed the advice in Mamya's link - it didnt thicken as such but did give a nice creamy texture. And as the stew was quite well flavoured before I added it the result wasn't bland as I thought it might be.
Thank you all for your replies.