What is tejföl?

What is tejföl?

Tejföl is a Hungarian cultured cream, a type of sour cream. According to the Budapest Business Journal, the Hungarian Food Codex says it is made by adding cream or butter to milk and then a lactic acid bacteria culture. The fat content must be above 16% and below 20%.

How is tejföl made?

The milk and cream mixture is fermented with the culture, which thickens it and gives the mildly sour taste. It is then homogenized, gently heated, chilled and left to age cold before sale.

How is tejföl different from US sour cream?

The main practical difference is fat and thickness. Hungarian rules put it between 16% and 20% fat, and that fat helps keep it from curdling at higher temperatures. Many US sour creams are lighter, and low-fat versions are more likely to split in hot dishes. Check the label for the percent of milk fat.

How is tejföl used in Hungarian cooking?

• Stirred into stews and soups: classics such as goulash (gulyás) and paprika chicken (paprikás csirke) use it for a creamy finish.
• On top of dishes: a spoonful over stuffed cabbage, potato dishes or soups.
• Cold: spread on bread, mixed into cucumber salad or dipped with fried foods like langos.

Will it curdle when cooked?

Its fat content makes it more stable than low-fat sour cream, but it can still split if boiled hard. Take the pot off the heat, let it cool a minute, then stir in a spoonful of tejföl. Some cooks whisk a little of the hot liquid into the tejföl first to warm it gently.

What can I use instead?

The closest substitute is full-fat sour cream. Avoid fat-free versions for cooking. You can also mix regular sour cream with a little heavy cream to raise the fat. Crème fraîche also works well in hot dishes.

Where to buy it

Look in Eastern European grocery stores, large supermarkets with an international aisle, and online. Names to look for on labels include tejföl, smetana (the Russian name) and Hungarian sour cream.