Wednesday, March 16, 2011

What are you called, sour cream?

You would think that "Saure Sahne" would be '"sour cream."  Why?  Because the literal translation of "Saure Sahne" is in fact "sour cream."  No, of course it wouldn't be that simple, would it?  In seeing this so-called "Saure Sahne" in the grocery store I thought, "Perfect!  They have sour cream!"

No, sorry.

After tasting the Saure Sahne I found out that it was not what I know as sour cream.  Though similar in style, but still not the same.  How was I going to find out what sour cream was called in German, if it even existed here?  I knew it had to exist though because there are numerous products out there that have such similar qualities of sour cream and cream that there had to be one that was equivalent.  

Oddly enough, I found out at work.  We are currenlty making what is called Schmand Kuchen.  (Schmand is one of those products in the grocery store included in the sour cream realm).  At the time I first made this product I didn't have any idea what Schmand was.  Frequently, I am asked at work what different foods and words in German are translated to English.  Frequently, I don't have the answer.  I didn't have this answer either.  I decided to give it a taste to possibly find out what it was.  It was sour cream!  I got way too excited over this, but I have been looking for sour cream in Germany for so long!  

Schmand Kuchen



As your can see there Schmand Kuchen has the consistency of cheese cake.  It is delicious and typically served with mandarins. 

23 comments:

  1. Germans do love their dairy products. Have you had Quark yet? One of my mothers favorites -- a great ingredient for cakes too! My husband, who is a cheesemaker, also makes Quark. There is a following for the stuff! It too is very similar to sour cream. I wonder what the difference -- if any -- is between Schmand and Quark??

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  2. Many stores do have products called "sour cream" (really!) in their fridges, which is usually the stuff to be put on baked potatoes. I never thought about what it might be made from, and when an English recipe asks for "sour cream", I usually substitute "Saure Sahne".

    Some trivia:
    "Schmand" was originally "cream gone bad" (when milk goes bad, Germans says it has "turned sour", too). In Switzerland, for example, "Schmand" is called "Sauerrahm", "Rahm" being the same as "Sahne". It is basically produced the same way as "Saure Sahne", but it has more fat. (The stats: "Saure Sahne" approx. 10% fat, "Schmand" 20-30% fat.) Crème fraîche is almost the same, only with even more fat (30% or more) and sometimes a bit of saccharose. And crème fraîche, again, is used to make "Mascarpone", which has about 70% fat and is some kind of cream cheese. And "Quark" is made from milk and not from cream.

    Wow, I just impressed myself. ^^

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  3. Thank you for posting this! I was in Germany last weekend and they asked me if something was sour cream, but I didn't know. It was 'fresh cream.' Now I know :)

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  4. I think you could also be a detective!

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  5. You're right it looks just like a cheese cake. I've had a quick look at the recipe and it seems simply enough. But what is the line "2 vanilla pudding" I'm thinking the Google translator has messed up. Could it be vanilla extract or essence?

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  6. Yum yum yum! Hooray for finding sour cream and making something that looks so tasty with it!

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  8. @Justin. This is a Vanilla-Pudding: http://www.chefkoch.de/rezepte/1360001240819178/Vanillepudding.html
    In English blancmange, a custard based dessert - don't the US say "pudding" as well? Do not mix it up with pudding in the maaning of black pudding^^

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  9. WHY DO YOU LIKE TO TORTURE US?!

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  10. i agree with w.zen jejeje this is indeed torture :) your lovely baking goods are pure tummy torture!

    <3 veronica grace

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  11. I remember being in Germany and a friend explaining Quark to me and she said the only thing she could find in America that was similar was sour cream, even though I thought it was more like yogurt. I'm glad you figured out a good equivalent!

    -Alexis
    http://simplybeautifulveg.blogspot.com

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  12. Hey, I'm a German girl living in the US and if you ever have any questions on any substitutions feel free to ask me ;) I started reading your post and in my head I was yelling: It's Schmand, it's Schmand ;) Then I came to the part where you explained that you did figure it out. Glad you did :)
    My younger brother also had an apprenticeship as a Konditor by the way. Keep up the good work! I really enjoy your blog.

    Sophie at http://babesandsages.blogspot.com

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  13. Nice treats, who doesn't love sour cream

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  14. Man, I wish I were there! I love German dairy products and miss them so much here in the states!! I miss especially drinking lemon Buttermilch and eating Quark. Have you tried those? They are just delicious and I highly recommend it!

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  15. OMG, it looks so delicious. I really wanna fly to Germany right now to try that. I wish~!! haha.

    http://sangminspire.blogspot.com

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  16. Its looks so good.... I WANT! :)

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  17. Yep, Quark...that is what it is here in Spain and I was told it's a German term...we have Quark by Dannon in the Carrefour here in Madrid...

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  18. ahh finally! I live in Germany as well and wanted to make a pound cake and could not find sour cream. Danke!

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  19. I live in germany and if i Want to eat Source Creme i go and buy "Sour cream" its avayable in every supermarket. The Sour cream im Talking about is the One you put on potatoes or use As a dip for vegetables!!! Greets

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  20. I have a recipe for Bienenstich and need help, please. I've been able to translate everything else but it calls for 280 g. Sahne; 2 EL Rahm; 250 g. Sahne,sauer; 200 g Dopelrahm-Frischkaese; and 2 TL Sahnesteif. I'm very confused about all these dairy products. Not sure what to use--heavy cream, whipping cream, half and half, cream cheese, sour cream, yogurt...??? And what do I use for the Sahnesteif? Please Help! Thanks!

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  21. Anonymous: I don't know where that recipe came from, but it doesn't sound like a traditional Binenstich to me. Sahne and Rahm, are basically the same thing... cream. Dopelrahm-frischkaese is cream cheese with a high fat content. Sahne steif is something used to give the cream hold... i.e. gelatine. I don't know what the options on this are where you live, but in Germany we have a few options including sheets of gelatine and powdered gelatin.

    If you'd like a traditional Binenstich recipe I would be happy to give you one! E-mail me @kakesbykatie.cake@gmail.com

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  22. Lately I have discovered that the Creme Fraiche, the thinner version of sour cream , is sold here now as Cooking Creme in our butter aisle (I live in a REAALLY small town in "Coyoteville". I also saw Kefir, turkish buttermilk version, in a bottle. yeah.

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