IngredientsDairy & fat
Schmandsoured cream
Cream soured with lactic cultures. That thickens it and gives it a sour edge without any sharpness.
It sits in cucumber salad, under potato pancakes, in onion tart and in many cake batters, where it keeps the crumb damp.
In Mexikoin Mexico
Crema mexicana and crema ácida are in every supermarket and work as they are. Both are soured and thick enough.
German Schmand carries more fat than the thinner Mexican cremas. If you notice the difference, stir in a little crema para batir until the mixture clings to the spoon.
Vorsichtwatch out
In a hot pan or pot it splits the moment it boils. The creamy sauce turns into white crumbs floating in clear liquid.
So stir it in at the end, over low heat, and do not let it come back up. A spoonful of flour or starch beaten into the cream first helps it hold.