What is Sauermilch?

What is Sauermilch?

Sauermilch is German for soured milk. It is milk acidified by lactic acid bacteria, either naturally or by adding cultures to pasteurized milk. The FAO describes soured milk in general as the product of spontaneous acidification of milk. In German food language Sauermilch is often used as a broad word for a family of soured milk products, and some sources count buttermilk, yogurt and kefir in it, though the groupings differ.

Sauermilch versus Dickmilch

Dickmilch, also called Setzmilch or Stockmilch, is the thick, set version, soured in its container and left undisturbed so it sets like a soft jelly. It is mildly sour and spoonable. Sauermilch used loosely may be thinner.

Sauermilch is not spoiled milk

Soured milk bought as a product is made on purpose with controlled cultures. Milk that has gone sour in your fridge because it spoiled is a different matter; do not drink it, since harmful bacteria may be present as well.

How is it used?

• Eaten plain as a breakfast or snack, often sweetened lightly with sugar. Some regional dishes pair it with bread crumbs or savory sides.
• In baking: as a substitute for buttermilk or yogurt in cakes, pancakes and breads. Results vary, so check the recipe.
• In drinks and dressings where a tangy dairy note is wanted.

What to check when buying

1. Fat level: it is typically sold in whole, low-fat and skimmed versions.
2. Added sugar or flavoring.
3. Live culture wording, if you care about it.
4. The date printed on the pack.

Common mix-ups

Quark is a fresh cheese, not soured milk, though it is sometimes made from soured milk. Some websites list it as a type of Sauermilch; it belongs in a separate category. Claims that Sauermilch cures illness or reduces cholesterol are not established by the sources I read.

Allergy note

It is a dairy product. Avoid it with a milk allergy and try a small amount if you are lactose intolerant.