Notice: Trying to access array offset on value of type null in /home/wanttoha/public_html/site/assets/cache/FileCompiler/site/templates/advanced_site.php on line 209

Notice: Trying to access array offset on value of type null in /home/wanttoha/public_html/site/assets/cache/FileCompiler/site/templates/advanced_site.php on line 209

Notice: Trying to access array offset on value of type null in /home/wanttoha/public_html/site/assets/cache/FileCompiler/site/templates/advanced_site.php on line 210
▷ Sour milk products - sour cream, crème fraîche & Co


Sour milk products - cream as a base

Sour cream, creme fraiche, etc.

Sour milk products - cream as a base - © CC0 - Pixabay - moritz320

In our supermarkets, the shelves of dairy products are almost overflowing. But what are sour milk products? Are these products different from others, and if so, why? This text introduces some representatives of the "sour milk fraction" and shows why they are so healthy.

For the production of sour milk products - the basis is cream

Cream is the most fatty component in milk. This forms the basis of the sour milk products. The cream is separated from the skim milk by centrifuging in the dairy. In order to achieve the desired fat content of the product, skimmed milk is then added again and specifically. Subsequently, lactic acid bacteria are added. As a result, the milk sugar is broken down and the lactic acid is produced.

Cooking solid due to high fat content

How is the cream thick? This is due to the acid and various external factors such as time, room temperature and the type of microorganisms. These varying factors help to create different products. This results in sour cream, sour cream or crème fraîche at different room temperatures, different lengths of storage etc.
Here is a little tip: If the fat content of a sour milk product is below 28 percent, the product flocculates in hot liquids. A higher fat content makes the product more resistant to boiling.


Schmand is a sturdy sour milk product with 20 - 29 percent fat content. Schmand is particularly suitable for refining casseroles. In addition, cakes or creams are spiced up by the slightly sour taste. Due to its firm consistency, desserts retain their shape and very different creations are possible.

Sour cream

Sour cream is also known as sour cream and has about 10 percent of the lowest fat content. It is also much liquid compared to crème fraîche or sour cream and therefore suitable for dipping or salad dressing. Anyone who wants to pay attention to his line, therefore accesses the cool shelf rather to sour cream instead of sour cream or crème fraîche.

Crème fraîche

Crème fraîche means nothing but "fresh cream". It has a fat content of at least 30 percent and is therefore the leader among these three products. The plus point of crème fraîche is that its preservation is not achieved by heat or the addition of stabilizers. Due to its high fat content, it remains cooked, even in combination with acidic. Therefore, crème fraîche is a faithful companion to soups and sauces to keep them fresh and creamy.

The health aspect of sour milk products

Sour milk products are a good choice on the menu as they are good for your health. They contain vitamins, proteins and lactic acid bacteria, which positively support our intestinal flora. In addition, sour milk products provide our body with potassium, magnesium, calcium and iodine. These substances preserve our muscles and nerves and provide z. B. for a well-functioning thyroid. As a side effect, our bones are strengthened.
Likewise, the immune system of humans benefits from sour milk products, as these bioactive substances strengthen the defense. Also, people who suffer from lactose intolerance, can tolerate sour milk products in small quantities, which is beneficial to their organism.
Letztes Update: 08.07.2019 15:22