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)
The 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 GermanDeli.com
4 Responses to “Schmand”
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.
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
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