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Sourcream: Recipes, dips and the difference to cream

How you can use the creamy companion

Serving baked potatoes without a dollop of sour cream is unimaginable. But steak or fried potatoes together with the creamy companion make an even better impression. Sourcream is especially widespread in the United States. None of the local dairy products is like them, because contrary to stubborn assumptions and the literal translation into German, sour cream tastes completely different. We uncover the secret behind sour cream and sour cream and show how they can best be used in the kitchen in this country.

What are sour cream, sour cream and crème fraîche?

When I stand in front of the refrigerated shelf in the supermarket, everything somehow looks the same. Which cream product can I use for my cake and what tastes best with fried potatoes? Not that easy at all, you might be thinking right now. But after we have explained the differences and advantages of the cream products to you, you can walk confidently to the supermarket again. You can also find a detailed guide on our website.

If you translate “sourcream” into German, you quickly get the idea that the well-known sour cream and the American version are the same. However, this is a fallacy, because sour cream has a lower fat content. To make sour cream, lactic acid bacteria are added to normal cream. This creates the creamy consistency and the well-known, slightly sour taste. Sour cream has a fat content of at least 10% and is therefore more liquid.
Sourcream, on the other hand, is a sour milk product with a fat content of 20 to 30% in this country. In Germany you can find sourcream as sour cream on our shelves.

To confuse you a little more, we're bringing another dairy product on board that is often confused with sour cream and sour cream: crème fraîche. But don't worry, we'll explain: At 30 to 40%, the French favorite has a decent amount of fat. In English "fresh cream", it is made from sour cream, is solid and has approx. 300 calories per 100 grams. Since it does not flake in the heat thanks to the high fat content, you can use crème fraîche to refine sauces and soups. Our Asian broccoli soup is particularly good for this.
Or would you like a creamy cake? Here, too, you benefit from the high fat content, because fresh cream is ideal for baking.

A little bit of information: cream is the fatty part of milk, which is also known as cream. So when you talk about cream, you automatically mean cream.

Make original sourcream yourself at home

Would you like to save yourself the cold shelf debate in the supermarket and prefer to lend a hand yourself? No problem, because we'll show you how to make sourcream at home.
For the highlight on every barbecue evening, mix quark and crème fraîche in a ratio of 2: 1. We'll show you how you can make your own crème fraîche in one of our helpful kitchen tips. Depending on the use, you can refine your cream with chives, garlic and onion, vinegar and herbs.

Sourcream recipes and areas of application

What do you actually do with Sourcream? Once you have them in your fridge, there are numerous possibilities. For example, how about creating an entire meal plan for the week around the creamy temptation? The finished sourcream can be refrigerated for up to two weeks, but after opening you should have used it within two to three days. If you made them yourself, you shouldn't keep them for longer than three days. We have put together some suggestions for you.

Sourcream as Dip (smaller)

Americans love it creamy and that's what we copied from them. The creamy cream is now as famous here as it is overseas - simply with vegetable sticks or crispy snacks. It should therefore not be missing in our recipes for a perfect evening in front of the TV:

Sourcream and baked potatoes (smaller)

Sourcream goes with baked potatoes like nothing else. It turns the whole thing into a finished dish and gives the warm potatoes and fresh vegetables that special kick. All you have to do is bake a large potato, cut it lengthways, loosen the inside with a fork and fill it with vegetables. Finally, add a little sour cream to the potato and you can start feasting.

It's even easier if you prick the potato a few times with a fork, wrap it in aluminum foil and let it cook in the oven for about 1 hour. Then you cut it in again, pour a dollop of sour cream on it and sprinkle the potato with spring onion rings. Then season to taste and the masterpiece is ready!

Excellent companion to fried potatoes

The taste of crispy potato slices and a dollop of creamy sour cream goes well. Prepare fried potatoes for this according to our ultimate guide. Then you round off the fragrant potatoes again with the creamy cream and have conjured up a delicious meal quickly and easily.

Sourcream like in a steakhouse

A visit to the steakhouse makes many hearts beat faster, but the pleasure is not really cheap. Why not just bring the steakhouse atmosphere into your own kitchen? In addition to the perfect steak and unique fries, the right companion also plays a role. For sour cream just like in a steakhouse, mix 4 tablespoons of mayonnaise with 4 tablespoons of low-fat quark, 4 tablespoons of crème fraîche and 4 tablespoons of sour cream. Finely chopped chives, a clove of garlic, a pinch of sugar and salt as well as pepper turn the mixture of the different cream products into the perfect sour cream in no time at all, just like in a steakhouse.

Differences between American and German Sourcream

Although the Sourcream originally comes from America, the original variant from the States differs from ours.

Manufacture and types in comparison

Sourcream from the USA has an average of 12 to 16% fat and is often eaten as a dip or with “baked potatoes”. The dip is as widespread and popular there as crème fraîche and sour cream in Germany. Our sourcream has a fat content of 20 to 29% and is therefore a bit firmer and does not flocculate so quickly when it is hot. Both are made on the basis of sour cream and differ in their fat content. If you have an American recipe that calls for sour cream, you can confidently replace it 1: 1 with sour cream, Greek yogurt, cream yogurt or sour cream.

What is your favorite thing to do with Sourcream? Were we able to clean up the chaos of the many different dairy products for you? Let us know in the comments!

Published on February 14, 2019