Questions and Answers – Definition of Schmand



Many German recipes call for SCHMAND.  I believe it is made with cream or sour cream.  Do you know of a substitute?  In one recipe for a baked pasta dish, you pour it over the noodles add grated cheese and bake.  Schmand comes in containers like yogurt (200 g).  Thanks for your help. – Christel (10/23/02)



SchmandThe best way to describe schmand is a fresh cream (similar to Creme Fraiche or whipping cream) that has a spoon-firm consistency.  The name itself is an old rural name for cream.   It is a lot like sour cream and has a has a lower fat content than Creme Fraiche.  It is used in baking and cooking.

Since schmand is not readily available in the United States (although it does exist here), a pureed combination of cream cheese and cottage cheese is a great way to make a substitution for it:


German Schmand Recipe:

16 ounces of Cottage Cheese
8 ounce package of Cream Cheese

In a blender, blend the cottage cheese until smooth.  Then add cream cheese and blend well.



Recipe from



Comments and Reviews

4 Responses to “Schmand”

  1. Vera patton

    I grew up in Bremerhaven and had lots of herring salad with beets but never heard of Schmankerl, is that a southern terminology?

    • Whats Cooking America

      From what information I have been able to gather, “Schmankerl” is a term used to denote Austrian / Bavarian dishes. I’m not able to find much detail around this term. Hopefully someone else can chime in.

  2. Ute Roberts

    a ” Schmankerl” is normally something special to eat. The term is from the Bavaria/Austria region. It describes special palate pleasing food. Things one would not eat every day as a meal. So, something special to eat.
    It can be a starter to a meal or even a whole meal.
    How do I know? I grew up in Bavaria

  3. Paula Hohmann

    You could also use Sour cream, when i make my german cheesecake in the US I use sour cream and a little bit of yoghurt as schmand is very liquidy compared to sour cream. So for every 100 grams of schmand i use 70gr of sour cream and 20 gr of yoghurt


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