French yogurt like substance
February 3, 2006 12:43 PM   Subscribe

What's the difference between fromage blanc and yogurt?
posted by Packy_1962 to Food & Drink (6 answers total) 2 users marked this as a favorite
 
I googled and found this:

Yogurt is a milk product that has been fermented and allowed to coagulate. In various cultures, yogurt may be made from the milk of cows, sheep, goats, camels, water buffaloes, and yaks. The plain yogurt found in the UK and USA is mostly made from cow’s milk and is fairly bland.

'Fromage frais' is a French term for 'fresh cheese', and at its most generic, can refer to any of hundreds of varieties of cheese that have not been ripened, but are meant to be eaten shortly after they’re made. These include American cottage cheese, German quark, Italian ricotta and mozzarella, the French fromage blanc, Spanish queso fresco, and on and on. In practice, when a recipe calls for formage frais, it probably means fromage blanc, which is a creamy soft cheese made with whole or skimmed milk and cream. It has the consistency of cream cheese, but with fewer calories and less cholesterol.
posted by greasy_skillet at 12:59 PM on February 3, 2006


Response by poster: I buy fromage blanc at the super market (in France), and it tastes almost exactly like yogurt and has a consistency almost identitical to yogurt. I guess I'm still not sure on what exactly distinguishes one from the other. . .is it the process of how they are made, or what they are made of?
posted by Packy_1962 at 2:29 PM on February 3, 2006


Do they also have yogurt in France?
posted by smackfu at 3:58 PM on February 3, 2006


Yes, it's pretty much the same as yogurt, although missing active yogurt cultures. Then again, plenty of French yogurt is missing said cultures as well.

Do they also have yogurt in France?
Are you serious?
posted by baklavabaklava at 5:25 PM on February 3, 2006


to me, it tastes so much better than yogurt, creamier, less acidic.
On the other hand, yogurt in France tastes sooo much better than here. Why is that? Also lack of acidophilus bacteria? Or non-pasteurization? Could the lack of pasteurization also be why fromage blanc tastes so good?
posted by chelseagirl at 5:43 PM on February 3, 2006 [1 favorite]


mmmmm, quark ....
posted by intermod at 8:33 PM on February 3, 2006


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