Schmand – Goodness Made From Sour Milk

Schmand is a sour milk product with usually 20% fat. It is made from milk or cream. The product is fermented. A sour taste develops.

Origin

Schmand used to describe the mass that settled on fresh, non-homogenized milk. Schmand is widespread in Germany today.

Season

Sour cream is available all year round.

Taste

Sour cream has a pleasant, slightly sour taste. It is reminiscent of crème fraîche, but is a little milder and has less fat.

Use

Sour cream is well suited for cold dishes. It can be processed into dips, creams, and dressings and also tastes good on its own, for example with potato rösti with smoked salmon. If you want to thicken sauces and soups with sour cream, you should always take the food off the stove first. Sour cream can flake when stirred into boiling liquids. Sour cream is also suitable for baking. It often ends up together with tangerines or other fruits in creams for cakes and tarts, for example for our sour cream cake. In savory cuisine, it is impossible to imagine Alsatian tarte flambée without it. Those who live in regions where sour cream is not available or only with difficulty can replace it with sour cream in cold dishes and with crème fraîche in hot dishes.

Storage

Sour cream is kept in the refrigerator. Once opened, it should be used within a few days.

Nutritional value/active ingredients

Schmand has about 20% fat and is therefore richer in energy than sour cream, but leaner than crème fraîche. Schmand is also a supplier of fat-soluble vitamin A and B12. Vitamin A contributes to maintaining normal vision and vitamin B12 is responsible for maintaining normal energy-yielding metabolism.