Happukerma

Happukerma is a dairy product, a type of cultured cream, originating from Nordic countries. It is made by fermenting cream with lactic acid bacteria, which gives it a characteristic tangy flavor and a thicker consistency than regular cream. The fermentation process also contributes to its longer shelf life. Happukerma is versatile and can be used in both sweet and savory dishes.

In savory applications, it is often used as a base for sauces, dressings, and dips. It can also be dolloped onto soups, stews, or casseroles to add richness and a touch of acidity. Its ability to withstand heat makes it suitable for cooking, although it is best added towards the end of the cooking process to prevent curdling. In baking, it can be used in cakes, muffins, and pastries to provide moisture and a subtle tang.

Happukerma is known for its lower fat content compared to some other creams, though this can vary by producer. The specific bacterial cultures used can also influence the final taste and texture. It is a staple in many Scandinavian cuisines, appreciated for its unique flavor profile and culinary adaptability. It is often compared to sour cream or crème fraîche, but typically has a more pronounced sourness and a distinctively smooth texture.