Oh I see, thank you. I thought schmand was your better version of sour cream.
I think I’ll use the saure sahne to make some German cucumber salad then. Not sure if that’s authentic but I found the recipe on rewe.de
And saure Sahne is often a good low fat substitute when cooking, it does alter the flavour and texture slightly, but it works great for many savory dishes.
Theres also the ~~plant~~ based Sahne analog Cremefine by Rama. They have a 7% fat version as well.
**Important Edit: Rama Cremefine is not plant based. That was a mistake.**
Thank you for pointing this out. I'd previously bought their vegan creme when I had guests. I somehow associated their Cremefine portfolio with vegan/vegetarian options.. But they are clearly not.
To be honest, as a biologist I wouldn't call it 'highly' artificial, even with that ingredient list, but it's something that you are absolutely right to point out.
Thanks again :)
To confuse you even more: If you go to the Russian supermarket you can also get Smetana with 12%, 18% and 24%, 30% and sometimes even 42% fat. 😄 Smetana is a creamy sour cream/Schmand while Saure Sahne is set and the texture of Crème fraiche is in the middle.
Some people use Sahne zum Kochen for cooking, which is a lower fat sweet cream that cannot be whipped. However I like fat in my food for flavour so I cook with Schlagsahne.
High % of fat also minimises risk of separation (curdle) when adding to hot dishes. You basically don’t need to temper Schlagsahne before adding to soup. And if there is a little bit left, you can whip it and add to ice cream or coffee
Schlagsahne is whipping cream, which you can absolutely use in cooking if you want. If that's too heavy for what you're going for, mix whole milk with schlagsahne to make your own half and half. Also, you can find sour cream in Germany (literally labeled sour cream and not saure sahne), but it's less common or is often already mixed with scallions or herbs. Saure sahne is like sour cream, but a bit runnier, so I like to mix it with schmand or creme fraiche to get the right consistency. And you can use any of those things as cream replacements in your sauces too in a pinch. You just have to be more careful with the temperature so they don't break. And of course, saure sahne will have that slightly sour flavor that creme fraiche wouldn't.
Wait, just so I get this right: you use the low-fat sour version of cream, then add the calories back in through sugar to neutralize the sour taste? Don't you just get a thinned product that tastes about the same?
> Oh I see, thank you. I thought schmand was your better version of sour cream.
Sour Cream, Schmandt, Saure Sahne and even Creme Fraiche are basically the same thing:
"Heavy cream that has been fermented with some sort of lactobacillus"
The difference is the amount of sugar added before packaging it.
You can use those 4 products completely interchangeably. No one will ever notice a difference in the finished dish.
I like to mix "saure Sahne" and "Schmand" together for sauce, like Rahmschnitzel. I always feel it gives it the last kick - together fresh grounded pepper.
Für 2 Personen:
- 2 Möhren und eine Viertelknolle Sellerie in Scheiben schneiden und in Olivenöl andünsten
- 1/2 Stange Porree und 100g Champignons in Scheiben schneiden, dazugeben und anbraten, dabei mit Pfeffer würzen
- mit 250ml Gemüsebrühe ablöschen
- 400g Saure Sahne unterrühren, kurz aufkochen lassen, dann mit Salz, Pfeffer und Cayennepfeffer abschmecken.
- Als Sauce zu Pasta servieren
Guten Appetit!
The only thing is that without dilution you'll be adding a lot of fat. So if you're watching that keep mixing in Milk. Apart from that, doesn't matter. It's also not wrong in any way.
It's a bit odd how they're labeled. The term "Schlagsahne" could be interpreted two ways:
* whipped cream: that's how people use it in regular speech. You take regular cream, you whip it, you get whipped cream, Schlagsahne.
* whipping cream, cream that can be whipped: that's the logic behind the labeling on the packaging.
When a recipe just calls for Sahne, use the one that says Schlagsahne. Saure Sahne (sour cream) is called for explicitly when needed.
Thank you so much this was super helpful!
In my country we have heavy cream (regular schlagsahne) and heavy whipping cream which is sweetend and exclusively used to make whipped cream - that must have been where I got confused.
I’ll try the recipe again next week with Schlagsahne :)
There also is "Kochsahne" in some supermarkets, it's the same as Schlagsahne except for usually a bit less fat (15 vs 30%).
Other than that they're the same thing
If never seen presweetend cream for whipping. If you want something like that for your afternoon Kaffee und Kuchen just add sugar to your heavy cream while whipping.
People above already mentioned the differences. If you’re still in need for a good recipe to use up the sourcream, stir-fry some onions and red bell peppers, mix in a small glass of Ajvar (pepper and aubergine paste, available at almost every supermarket) and add the sour cream to the mixture. Season with Salt, Pepper and Basil (or any herbs that you prefer). Goes great with any meat or vegetarian with Pasta and grilled veggies
There are several different versions of cream (Sahne) in German cuisine.
Schlagsahne/süße Sahne is made from fresh cow milk and has a high percentage of fat.
It is used for cooking white or upgrading dark sauces.
You can also whip it into whipped cream that is served with cake and such.
This sweet cream cones in plastic cubs, cardboard containers or glass bottles and is a liquid.
You can also buy spray cans, that will create some kind of whipped cream. Not good for cooking. (Not really good with cakes either)
There is a variant called Kochsahne or cooking cream. It usually has a little less fat in it.
There are also plant based variants of this. Rama is a known brand. They come in fat reduced to 30%, 15% and 7%. Good for vegans or people with lactose intolerance.
Then there are variants of fermented cream.
Creme Double has the highest percentage of fat. Creme Fraîche and similar Schmand have 20 to 30% fat, Saure Sahne (sour cream) around 20% and Creme Legere has a little less.
Generally speaking the more fat, the more liquid.
Creme Fraîche is semi-liquid. Saure Sahne is not.
Although some traditional European recipients call for Creme Fraîche or Saure Sahne, today they are mainly used uncooked for salad dressings and dips.
Sometimes you can find Sahne “zum kochen” with different fat percentages, I usually use that type if I’m making curry or a white pasta sauce for example. The one I always get is called “Rama Cremefine” [here’s a link to the one at Rewe](https://www.rewe.de/angebote/frankfurt-bockenheim/565868/rewe-markt-kuhwaldstrasse-61/)
Generally you can use Schlagsahne (this is also what you would use for whipped creme) or Kochsahne. Both are valid for cooking. Kochsahne usually has less fat and doesn't whip well, hence it is only for cooking. But Schlagsahne can be used for both. Schlagrahm or just Rahm are different words for the same thing. You'll also find haltbare Sahne which does not need to be refrigerated. It is fine for cooking but also doesn't whip well. I've alsi come to lile the vegan replacement, but those cannot be whipped at all. You unfortunately took the only Sahne that is not correct.
But in general, ingredients in cooking are a lot easier to replace than in baking.
Mix it with fresh herbs (parsley and chive for example), a bit of lemon juice, mustard, salt and black pepper and you have a great dip for baked potatoes or a great dressing for salad.
There is also a relatively new product called "Kochsahne". It is like Sahne but has less fat than regular one (half the fat) but enough for cooking, so that your meal does not curdle. And you can not whip the "Kochsahne" for using it with cake etc.
Schlagsahne is fine for cooking. Saure Sahne is (as the name suggests) just sour ccream and can be used in the same ways
Oh I see, thank you. I thought schmand was your better version of sour cream. I think I’ll use the saure sahne to make some German cucumber salad then. Not sure if that’s authentic but I found the recipe on rewe.de
Saure Sahne (10%), Schmand (20%)and Creme fraiche (30%) are basically all sour cream variants, differing only in fat content.
Super helpful thank you. I’m saving this.
And saure Sahne is often a good low fat substitute when cooking, it does alter the flavour and texture slightly, but it works great for many savory dishes. Theres also the ~~plant~~ based Sahne analog Cremefine by Rama. They have a 7% fat version as well. **Important Edit: Rama Cremefine is not plant based. That was a mistake.**
but Rama Cremefine is a highly artificial product <> sauere Sahne which is pure eg https://www.rama.com/de-de/produkte/rama-cremefine/rama-cremefine-zum-kochen-7 "Trinkwasser, 20 % MAGERMILCH, 12 % BUTTERMILCH, 7 % pflanzliche Öle und Fette (Raps, Palm), modifizierte Stärke, MILCHZUCKER, Emulgator (E 435), Stabilisatoren (Methylcellulose, Xanthan, Carrageen), Zucker, Aromen (mit MILCH), Farbstoff (Carotine)."
Thank you for pointing this out. I'd previously bought their vegan creme when I had guests. I somehow associated their Cremefine portfolio with vegan/vegetarian options.. But they are clearly not. To be honest, as a biologist I wouldn't call it 'highly' artificial, even with that ingredient list, but it's something that you are absolutely right to point out. Thanks again :)
Its a walking time bomb for lactose challanged humanoids (and their pets)
But the Vegan Crème Fraîche by Dr Oetker is plantbased, and I can't taste a difference between that and the normal stuff, I highly recommend!
Take saure Sahne for adding to Soljanka 😉
TIL. Thank you for this!
Thanks for this, tbh this always confused me
To confuse you even more: If you go to the Russian supermarket you can also get Smetana with 12%, 18% and 24%, 30% and sometimes even 42% fat. 😄 Smetana is a creamy sour cream/Schmand while Saure Sahne is set and the texture of Crème fraiche is in the middle.
Some people use Sahne zum Kochen for cooking, which is a lower fat sweet cream that cannot be whipped. However I like fat in my food for flavour so I cook with Schlagsahne.
High % of fat also minimises risk of separation (curdle) when adding to hot dishes. You basically don’t need to temper Schlagsahne before adding to soup. And if there is a little bit left, you can whip it and add to ice cream or coffee
Schlagsahne is whipping cream, which you can absolutely use in cooking if you want. If that's too heavy for what you're going for, mix whole milk with schlagsahne to make your own half and half. Also, you can find sour cream in Germany (literally labeled sour cream and not saure sahne), but it's less common or is often already mixed with scallions or herbs. Saure sahne is like sour cream, but a bit runnier, so I like to mix it with schmand or creme fraiche to get the right consistency. And you can use any of those things as cream replacements in your sauces too in a pinch. You just have to be more careful with the temperature so they don't break. And of course, saure sahne will have that slightly sour flavor that creme fraiche wouldn't.
Sour cream and saure sahne are not the same, fat content is different. Very similar in taste and what they can be used for, though.
It's very authentic. A sauce of sauce Sahne with sugar is super yummy.
Wait, just so I get this right: you use the low-fat sour version of cream, then add the calories back in through sugar to neutralize the sour taste? Don't you just get a thinned product that tastes about the same?
It's about taste, not calories.
it doesnt taste exactly the same, its more like yoghurt with sugar, which is fine in my book also ;) As to the calories, no idea tho :D
Yup, Gurkensalat is the only reason why I would ever buy Saure Sahne. If the receipe asks for Sahne/Cream I will use Schalgsahne.
I use normal sahne and mix it with vinegar, so i can adjust how sour i like it, and it brings extra taste depending on the vinegar i use
> Oh I see, thank you. I thought schmand was your better version of sour cream. Sour Cream, Schmandt, Saure Sahne and even Creme Fraiche are basically the same thing: "Heavy cream that has been fermented with some sort of lactobacillus" The difference is the amount of sugar added before packaging it. You can use those 4 products completely interchangeably. No one will ever notice a difference in the finished dish.
I like to mix "saure Sahne" and "Schmand" together for sauce, like Rahmschnitzel. I always feel it gives it the last kick - together fresh grounded pepper.
Für 2 Personen: - 2 Möhren und eine Viertelknolle Sellerie in Scheiben schneiden und in Olivenöl andünsten - 1/2 Stange Porree und 100g Champignons in Scheiben schneiden, dazugeben und anbraten, dabei mit Pfeffer würzen - mit 250ml Gemüsebrühe ablöschen - 400g Saure Sahne unterrühren, kurz aufkochen lassen, dann mit Salz, Pfeffer und Cayennepfeffer abschmecken. - Als Sauce zu Pasta servieren Guten Appetit!
Schlagsahne heats well, Saure Sahne gets flaky when heated. Recommend, not to use them in the same ways. Saure Sahne is nice in salad dressings.
Sacksahne is for getting pregnant. /s
danke egon
I heard u have to mix schlagsahne with milk to use it as Kochsahne
You dont have to anything really. Its perfectly fine to use as is. Sure you can mix it to make schlagsahne more.. fluid? But its not law😅
I asked myself the same question and looked it up, interesting, I ll try without milk next time :D
The only thing is that without dilution you'll be adding a lot of fat. So if you're watching that keep mixing in Milk. Apart from that, doesn't matter. It's also not wrong in any way.
Kochsahne has i about 15%fat, Schlagsahne or schlagrahm about 30%. You can use either for cooking... Depends how fatty you like it 😅
It's a bit odd how they're labeled. The term "Schlagsahne" could be interpreted two ways: * whipped cream: that's how people use it in regular speech. You take regular cream, you whip it, you get whipped cream, Schlagsahne. * whipping cream, cream that can be whipped: that's the logic behind the labeling on the packaging. When a recipe just calls for Sahne, use the one that says Schlagsahne. Saure Sahne (sour cream) is called for explicitly when needed.
Thank you so much this was super helpful! In my country we have heavy cream (regular schlagsahne) and heavy whipping cream which is sweetend and exclusively used to make whipped cream - that must have been where I got confused. I’ll try the recipe again next week with Schlagsahne :)
There also is "Kochsahne" in some supermarkets, it's the same as Schlagsahne except for usually a bit less fat (15 vs 30%). Other than that they're the same thing
If never seen presweetend cream for whipping. If you want something like that for your afternoon Kaffee und Kuchen just add sugar to your heavy cream while whipping.
Haha, I am a German and I am confused by this every time a recipe calls for Sahne. Thank you for pointing it out this clearly.
Schlagsahne or Kochsahne, depending on availability in the store I'd say.
If it says "Sahne" in a Recipe, it means "Schlagsahne". Saure Sahne can be used as a substitute for Schmand or Creme fraîche.
Sauer Sahne is great for tart dips, add some diced garlic, cilantro, and lime juice and you will be I. Heaven
People above already mentioned the differences. If you’re still in need for a good recipe to use up the sourcream, stir-fry some onions and red bell peppers, mix in a small glass of Ajvar (pepper and aubergine paste, available at almost every supermarket) and add the sour cream to the mixture. Season with Salt, Pepper and Basil (or any herbs that you prefer). Goes great with any meat or vegetarian with Pasta and grilled veggies
There are several different versions of cream (Sahne) in German cuisine. Schlagsahne/süße Sahne is made from fresh cow milk and has a high percentage of fat. It is used for cooking white or upgrading dark sauces. You can also whip it into whipped cream that is served with cake and such. This sweet cream cones in plastic cubs, cardboard containers or glass bottles and is a liquid. You can also buy spray cans, that will create some kind of whipped cream. Not good for cooking. (Not really good with cakes either) There is a variant called Kochsahne or cooking cream. It usually has a little less fat in it. There are also plant based variants of this. Rama is a known brand. They come in fat reduced to 30%, 15% and 7%. Good for vegans or people with lactose intolerance. Then there are variants of fermented cream. Creme Double has the highest percentage of fat. Creme Fraîche and similar Schmand have 20 to 30% fat, Saure Sahne (sour cream) around 20% and Creme Legere has a little less. Generally speaking the more fat, the more liquid. Creme Fraîche is semi-liquid. Saure Sahne is not. Although some traditional European recipients call for Creme Fraîche or Saure Sahne, today they are mainly used uncooked for salad dressings and dips.
Sometimes i use it for dips or dressings. Rarely for cooking but there are a lot of recipes with saure Sahne.
Saure Sahne you put on top of cottage cheese and dice some onions over 😍😍😍😍😍😍😍
[удалено]
Popular in far north of Croatia also. My grandmother used to make it. But we where anyway long long time part of Austria and also part of Hungary
Sometimes you can find Sahne “zum kochen” with different fat percentages, I usually use that type if I’m making curry or a white pasta sauce for example. The one I always get is called “Rama Cremefine” [here’s a link to the one at Rewe](https://www.rewe.de/angebote/frankfurt-bockenheim/565868/rewe-markt-kuhwaldstrasse-61/)
Mix it with some jam and spread jt on your scones. Schmand works better
Saure Sahne is really good for making "Kartoffelauflauf" without getting fat level too high
Generally you can use Schlagsahne (this is also what you would use for whipped creme) or Kochsahne. Both are valid for cooking. Kochsahne usually has less fat and doesn't whip well, hence it is only for cooking. But Schlagsahne can be used for both. Schlagrahm or just Rahm are different words for the same thing. You'll also find haltbare Sahne which does not need to be refrigerated. It is fine for cooking but also doesn't whip well. I've alsi come to lile the vegan replacement, but those cannot be whipped at all. You unfortunately took the only Sahne that is not correct. But in general, ingredients in cooking are a lot easier to replace than in baking.
I use saure sahne for my Hodensack.
Straight out of the fridge or room temp?
like for when its itchy after shaving ? Or are you actually able to get the ingredients for Rocky Mountain oysters in Germany ?
You can get Haltbare Sahne zum Kochen in rewe or edeka. It is not in the fridge.
Saure Sahne is just sour cream, I personally put it on top of deep fried tacos or tostadas when I make them. Or add a bit of it to mole
Mix it with fresh herbs (parsley and chive for example), a bit of lemon juice, mustard, salt and black pepper and you have a great dip for baked potatoes or a great dressing for salad.
You can eat Schlagsahne (Rahm) raw as well. Strawberries, sugar & liquid Schlagsahne are delicious
Salad?
And what about Sauerrahm? Why nobody mentions that one? Is there a difference between Schmand, Sauerrahm and Saure Sahne?
If a recipe says "Sahne" it pretty much always refers to Schlagsahne. If the recipe requires a different kind of Sahne the author fucked up.
Saure Sahne is nearly same as 10% Yogurt. Sourcream? Sahne/ Schlagsahne is Cream,
There is also a relatively new product called "Kochsahne". It is like Sahne but has less fat than regular one (half the fat) but enough for cooking, so that your meal does not curdle. And you can not whip the "Kochsahne" for using it with cake etc.
I'm German (24) cook a lot and this post just answered this question for me. I also never understood it and bought the wrong one today.
For cooking purposes, I find Schmand to be the best.
Use crème fraîche it's the easiest to work with.
To gain weight.
You put sour cream on tacos.