Can anyone help me? I’ve changed from my usual half-fat creme fraiche to the Yeo Valley organic one. The dish I most often use it for is as follows:
I fry various veg/mushrooms (in olive/rape seed oil) with chopped salmon in a large frying pan. I then add the creme fraiche and eat it with pasta.
However, the organic CF curdles every time whilst the non-organic (which contains additives) doesn’t.
Any ideas anyone? Could it be the oil? I don’t want to stop using it so I’d be very grateful 
