FOODS THAT TASTE DIFFERENT IN GERMANY 🇩🇪 New Zealand expat

[@Alias_Anybody]

They certainly DO NOT add sugar. The only things they CAN do are a) filtering (obviously), b) heating and c) reducing fat. The taste isn't only the result of processing but also what the cow ate, how healthy it was, ...

[@FutureChaosTV]

The breed probably also has an impact.

[@Alias_Anybody]

@@FutureChaosTV In theory at least.

[@YukiTheOkami]

you forgot medicine and stress that also has impackt on the taste of the milk

[@AntoinetteEmily]

I'm pleased to hear they don't add sugar!

[@blubb2010]

The milk in NZ tastes much more pure. That's probably because most cows in NZ still are out in nature all year long, means they feed on nothing else but pure gras. In Germany that's not always the case. Also NZ has huge regulations on fertilizing and all sorts of rodent killers due to your native species protection programs. But as NZ has a total population of 4.8 million people only theres more space in rural areas to keep your animals out in nature. In Germany that's not quite possible. But Germany has also high standards on food regulations so there is no sugar added to our milk but it's heated and filtered to get a higher shelf life. But you can get organic milk as well as fresh milk from farmers directly. Just check maybe you got a farmer right around the corner. Bring your bottles and fill em up.

[@RÅNÇIÐ]

Oof, that milk bottle could be easily mistaken for laundry detergent xD

[@an-an]

Oh yes. I thought the same.... 😂😂😂

[@jorgschimmer8213]

Not here.😉

[@danielw.2442]

Not really, because one is into the cooled section and the other is not... ;D

[@AntoinetteEmily]

It actually does now you mention it!

[@michamcv.1846]

i tough the same about the one from new zealand , but probably becouse the package looks like Perwoll

[@juliii_g]

the milk bottles in New Zealand look like German bottles of laundry detergent 😂😂

[@DerSabinator]

We do not add sugar to milk in germany.

[@finger1979]

Leider wird in Deutschland nahezu jeder verpackten Milch aus Milch gewonnener Laktosezucker (nicht deklarationspflichtig) beigefügt.

[@worldhello1234]

@@finger1979 Milchzucker ist Bestandteil von Milch, da wird nichts hinzugefügt.

[@keineangabe4434]

@@worldhello1234 Jaein, der Zuckeranteil wird nicht erhöht aber wenn du alle Bakterien umbringst die das Zeug sonst wegessen dann bleibt halt mehr davon in der Falsche. Des weiteren wird der Zuckeranteil reguliert d.h. es ist tatsächlich so das die Molkereien dafür sorgen das die Milch immer den gleichen Anteil an Laktosezucker, Fett usw. hat. Die mischen so lange bis da immer das gleiche raus kommt. Exakt 3,8 oder 3,5 oder eben 1,5 % Fett usw.

[@audzykarre8554]

I’ve recently moved to Germany because I married a German man, and my German mother in law came over to help me make my husbands favorite cake, a cheesecake! And I was so blown away that there was no cream cheese in the recipe at all! I didn’t even know you could make it without it 🙈🤷🏻‍♀️ but I was also impressed by how SIMPLE it was to make! My mom made cheese cake quite often (she was so good at it!) and it was quite the process! But making the German cheese cake seemed to take no time at all. It was delicious 😋😋

[@leonieh6906]

This video is actually sooo great, because I'm from Germany but I spent 4 months travelling Newzealand this year. So I had the exact same ecperience, just the other way around... so really thank you for this channel !! It's great!

[@delenngrey9492]

You should try "Heumilch" from a "Bio-Supermarkt". It is less processed and creamier.

[@FrogeniusW.G.]

Yes, Heumilch is delicious! Or Weidemilch. Germany actually isn't a country of cattle, because it's a country of forest. Traditionally there are kept more pigs.

[@Baccatube79]

And they charge you a kidney a bottle

[@m.h.6470]

The German ketchup tastes _vinegary_ to you?? I can't stand the tast of it, because I find it *too* sweet. It is basically just tomato paste, water and a lot of sugar... maybe the New Zealand "ketchup" has even more sugar?

[@AntoinetteEmily]

I hate to think how much sugar is added to the NZ ketchup then!

[@lw7108]

Of course it is vinegary (and has lots of sugar, probably more than one would expect). Distinct spices are largely common.

[@voiceinthewilderness7596]

She is right. There is vinegar in ketchup.

[@FrogeniusW.G.]

Sure it tastes vinegary. But sour isn't the opposit of sweet, so it can be both, sweet *and* sour. In other countries there's nearly no vinegar and much more sugar. It's a general cultural thing to eat sour/vinegary food in Germany! Like Sauerkraut, sauere Bohnen (pickled green beans) or sauere Gurken (pickled Cucumbers) etc. In Russia for example, the pickled Cucumbers nearly aren't sour in any way. They are conserved by salt, not by vinegar or lactic acid fermentation. And through things like this, german's in general are more used to sour food. Like Indians or Thai are to hot food with chili etc. And they traditionally do not have such a big sweet tooth.

[@sykotikmommy]

It tasted much sweeter than American Heinz ketchup.

[@conan7422]

Übrigens Fanta ist eine deutsche Rezeptur die später von CocaCola übernommen wurde.

[@jorgschimmer8213]

Jup. Als Amerika in den Krieg gegen Deutschland eintrat bekam Coca Cola Deutschland keinen Sirup mehr und der Deutschland chef hat improvisiert und orangenschalen und Reste von einem Saftproduzenten gekauft und daraus Fanta gemacht. Oder es ist einfach eine schöne Marketing Geschichte 😉.

[@jorgschimmer8213]

@Krakra Kranich . Hab doch Reste geschrieben 😉.

[@HistoryGameV]

Allerdings muss man dazu sagen, dass die ursprüngliche Fanta nichts mit dem heutigen Geschmack zu tun hat. Hab leider die "Klassik" Fanta verpasst, die gab es ja nur kurzzeitig. Da meinten einige Bekannte, sie schmeckte deutlich anders als die normale Fanta...aber tatsächlich waren sich alle einig, dass sie besser schmeckte, weniger süß. Problem: Nix für Lactoseintolerante, da Molke drin war. Ich hoffe, sie legen die nochmal auf...

[@graup1309]

@@jorgschimmer8213 Ja, 'Fanta wurde im 2. Weltkrieg von den Nazis erfunden' kommt bestimmt richtig gut als Marketing an. Kennt man ja auch von anderen Marken, VW zum Beispiel, oder auch BMW.

[@PropperNaughtyGeezer]

Original Fanta war auch aus Apfel.

[@kanaiboded]

Add sugar to the milk? WTF? To come up with such an idea alone scares me.

[@anjachan]

not true! xD

[@keineangabe4434]

Actually she is correct. They don't add sugar but the higher milk-sugar content is caused by the way milk is processed. Basically if you kill all the bacteria who would eat that stuff you get more milk-sugar on the table. Also the process alters the milk-sugar. Since it is sugar and they heat that up to kill the gems you end up with some sort of "milk-caramel" that tastes stronger.

[@tatianas_life]

There is no added sugar in German Milk ^^

[@peterkoller3761]

the best milk is the one you buy straight from the farmer: not pasteurized. if you leave it outside the fridge for a day or two, you get delicious sour/thick milk.

[@ulrichlehnhardt4293]

you might not only get sour milk but also diarrhea... (just kidding - I have an immune deficiency and cannot drink un-pasteurized milk products)

[@fermentedsourdough5462]

It's the lactase, which enables us to digest raw milk without difficulty, even for people who are lactose intolerant. Pasteurisation merely destroys all the nutrients; it's homogenisation that damages the gut.

[@ulrichlehnhardt4293]

I cannot drink raw mild due to the bacteria that live in it. Pregnant women also should stay away from it!

[@irondasgr]

it's highly UNrecommended to consume non pasteurized (aca safe) milk

[@lw7108]

Maybe, but largely misleading... About nobody buys raw milk in Germany. And even if, farmers are obliged to ask customers to boil the milk before use. (Which would be completely pointless in comparison to the gentle treatment of "industrial" milk.)

[@clarasuedi]

Omg I live in Germany and the corn thing freaks me out! I have Hungarian roots and in Hungary you find unpealed corn EVERYWHERE and you eat it all the time during summer and it is sooo good! But in Germany you can find good ones but they're usually more expensive and pretty rare..

[@jorgschimmer8213]

Alle Speisen werden, wenn sie international verkauft werden sollen, dem Landesgeschmack angepasst. Danone in Ochsenfurt (bei dir um die Ecke ) zum Beispiel produziert "Dany Sahne" auch für den spanischen Markt . Schmeckt aber viel süßer als die "deutsche" Variante.

[@LifeWithSatch]

I’m from NZ too. I’m travelling through Germany for a couple of weeks in Jan so it will be interesting to taste these things for myself.

[@AntoinetteEmily]

Have a fabulous time in Germany xx

[@lovelydream743]

How was your experience? :)

[@voiceinthewilderness7596]

In Germany you simple steal a cob of corn from the field.

[@TanjaHermann]

Well, good luck cooking and eating cattle corn which has no sweetness and never becomes edible. Corn on German fields is strictly grown for producing cattle feed for which it is shredded up whole. You can get some sweet corn frozen, for example by Bofrost which is very nice.

[@leDespicable]

@@TanjaHermann Es gibt durchaus Felder mit essbarem Mais, man muss nur Glück haben.

[@traube7441]

@@leDespicable In welcher Region Deutschlands lebst du das es bei euch Genießbaren Mais gibt?

[@Henning_S.]

Also bei uns in der Gegend wächst hauptsächlich der Mais für die Biogasanlagen, der ist absolut ungenießbar, den mögen nicht mal die Schweine...

[@nessa_4324]

Natürlich kann man den Mais auf den Feldern essen. Ich habe ihn schon in mehreren Regionen Deutschlands probiert und er war immer super 😍 100000x besser als das schrecklich süße Zeug aus dem Supermarkt 🙊

[@graup1309]

When I was in New Zealand what hit me really hard was how different the butter tastes. Butter in Germany has an actual distinctive taste that you will notice immediately, while butter in New Zealand just tastes like fat. Also, your Cola is just so much sweeter! I actually preferred Pepsi when I was in New Zealand bc it's less sweet. My favourite thing about New Zealand food though was probably your huge selection of affordable smoothies. And your many varieties of hummus. And the Pams Nutella is pretty tasty. And Whitaker's of course.

[@zpetar]

Tomato sauce and ketchup are similar but at same time very different. Tomato sauce is used as ingredient of pizza and various other dishes. Ketchup is used as condiment.

[@94hayster]

In NZ tomato sauce is used as a condiment, it's closer to ketchup than anything else but no vinegar and no acidity. For pizza tomato puree or paste is used.

[@blubb2010]

Side fact on Fanta. Germany is nearly the only country where Fanta has a yellow color. Also sodas are way less sweet in Germany compared to other countries. Try a coke in America, that's 10 times sweeter than in Germany.

[@juno5301]

The fanta in the Netherlands is even more yellow.

[@lauravalle3766]

All cokes/sodas in America are made with high fructose corn syrup unless you buy organic or from a bio shop. That is why they are so much sweeter. It’s not real sugar.

[@shaungordon9737]

Coke in the US tastes different to coke in NZ too. Seems to be different around the world

[@helloweener2007]

There are recipes for Käsekuchen ohne Boden, bottomless cheesecake. They should also be gluten-free.

[@helloweener2007]

@Jan Nein, so schlimm ist es nicht. Das sind mehr so Rezepte wenn es schnell gehen soll. Ist schon echter Quarkkuchen, nur eben ohne Boden.

[@wernerruf7761]

Ach was, da wird nur der unnütze Teil weggelassen, wer braucht schon Boden wenn man dafür Prozentual mehr vom Rest hat.

[@squattingheads]

Stop making gluten a thing. Gluten is not a thing

[@helloweener2007]

@@squattingheads I didn't make it to a thing. You are right. It isn't a thing, for most of the people. As long as you don't have a celiac disease, it is not necessary eating gluten-free. Antoinette mentioned that she can't eat gluten for that reason. So I mentioned it. That is not making a thing of it in my opinion. And theses recipes existed before most people knew that gluten exists in their food or it was a thing to advertise with gluten-free. That exists because it is faster to make a cake without bottom.

[@Waechter_im_All]

Hey Antoinette :-) Das fand ich sehr interessant. Vielleicht magst Du ja irgendwann eine zweite Folge davon machen? LG

[@alexanderroth1427]

Best way to get original milk flavor alot of small citys have little farmer shops there you can get it fresh from the cows most of the time is still warm.

[@MegaBorusse1900]

Heinz Ketchup here is extremely sweet, not really like vinegar. Have you tried Gewürzketchup by Hela?

[@lottepetterson8413]

oh how interesting! Regarding the milk I can fully recommend the Organic Fresh Milk (Bio-Milch) by Rewe or Alnatura if you want fully tasting milk. It tends to be still fresh and rather directly from the cow. The Weihenstephan milks you mentioned are highly pasteurized and homogenized and taste not so great I agree. I have lived in London and their milk tastes AMAZING

[@AntoinetteEmily]

Thanks for the recommendation I'm definitely gonna try that milk. So interesting about the London milk.

[@karinlangener9186]

Sie gibt es noch nicht sooo häufig, aber ich kann sie sehr empfehlen: Milchtankstellen. Manche Milchviehvetriebe verkaufen einen Teil ihrer Milch als Rohmilch direkt ab Hof aus einem Automaten. 1 Liter = 1 €. zumindest bei mir in der Ecke (Münsterland). Ein Grießbrei oder Vanillepudding (ohne Tütenunterstützung) daraus ist ein Traum!!

[@an-an]

In some countries you need a minimum percentage of tomatoes to give this product the name ketchup. If you have a lower percentage of tomatoes you only can say this product is tomato sauce instead of ketchup.

[@AntoinetteEmily]

Very interesting! So I guess our kiwi tomato cause is not the equivalent to ketchup then.

[@october65-h6e]

The New Zealand Cheescake looks like a German Philadelphia Cake(Philadephia Cheese)

[@DerOggo]

Or like "Käse-Sahne-Torte". Try out and go to a "Konditorei" and test a pease of it.

[@andywalker2077]

Ketchup contains more sugar than tomatoes. Sort of like Nutella - more sugar than nuts.

[@peggiescraftcafe7117]

Very interesting Antoinette. Oh, and corn on the cob.Yummy! Here in Wisconsin the corn is just starting to ripen. I love it! I can imagine the two ears would be all dried up without the husks to protect them somewhat. We have a variety of corn here that is called "bi-color super sweet" and it really is. They are white and yellow kernels on the same cob. tfs Marguerite

[@ulrichlehnhardt4293]

Very interesting! i learnt a lot! IMO German Cheesecake (Käsekuchen) is something to die for!

[@helloweener2007]

Try different brands of milk. I noticed for myself that some of the ESL-milk (extended shelf live) tastes sweeter than others. The ESL milk is also in the refrigerator section and there is "länger haltbar" written on it. There are different methods for getting a longer shelf live. Microfiltration, heating (But not as much as H-Milch). Not all supermarkets have real fresh milk that lasts only a few days. I never liked warm milk or milk that was cooked and then cooled down. It tastes "abgekocht" boiled to me. Some of the ESL-milks have this taste. But you can accustom to a taste. You can drink 1.5% H-Milch for a long time and it will taste pretty normal. But if you switch back to 3.8% fresh milk the H-Milch will taste horrible. A very weird song about getting Longlife milk instead of fresh milk. www.frischmilch.net/Milch.mp3

[@pentlandite3651]

Thanks for sharing your experiences in Germany. I find your upbeat enthusiasm and perspective refreshing and hope you continue to post. The way you describe fixing corn on the cob is pretty well how I'm used to it here in TX. Yum! My experience is that Germans eating corn has increased over the past decades, but it's usually as part of a salad or side dish to a main course. My father never would touch the stuff, always referring to it as "Schweinefutter" . You mention asparagus. Perhaps talk about it in a video next year after going to a Spargelfest? (Unfortunately white asparagus tends to be rather uncommon in US grocery stores, we mostly have the green spears).

[@YukiMoonlight]

Just watching a lot of your older videos right now after getting one recommended to me. If you want to eat cheescake without worrying about the crust, there are actually a lot of recipes that are purely cheescake without any crust. I actually make them quite often cause it safes time haha

[@jensschroder8214]

As a child I drank raw milk from the farm. I love it. But it tastes different when the cows eat fresh grass or when they are in the barn. Or when a cow has had a calf. However, raw milk can only be kept for one day.

[@wingedhussar1117]

I find it funny how you pronounce "fresh" as "frish" in your NZ accent... almost sounds like "frisch" in German :D

[@ishakawde1]

Also kitchup...

[@andywalker2077]

There are basically 2 different types of cheesecake in Germany. One made in the fridge and one made in the oven. And everything else are just variations of different bakers or companies.

[@AP-RSI]

H-Milch very different to fresh milk tast in germany!

[@tasminoben686]

Moin Antoinette, in den 80. war Florian in Norddeutschland sehr beliebt. So sehr, daß eine meiner Nichten 5 Florians in ihrer Schulklasse hatte! Da war eine Unterscheidung nur mit dem Nachnamen möglich.

[@imrehundertwasser7094]

Apparently Kiwis like their food on the sweet side.

[@peterpain6625]

Try Timtams. Have a dentist appointment at the ready though ;)

[@plainvanilla7901]

German fresh milk is usually ESL milk (Frische Milch länger haltbar), f. e. in your second picture. What you tell about NZ milk sounds like German "Frischmilch" to me, which is the least processed milk you can get here.

[@VolkerBrueggemann]

Not quite right, you can get "Vorzugsmilch", wich is unpasteurized milk. en.wikipedia.org/wiki/Raw_milk

[@helfgott1]

NO sugar, its because our cows are sweet:) But dear Antoinette please if you ever are able to come to bavaria give real fresh milk straight from a cow a try.It might taste strange if you try it the first time since there is no chemical pure nature, but trust me it is worth it.As a child there was only this milk and to me, and i love cold milk with a good cookie,another thing to think about might be:do we really are so used to the supermarket milk so we forgot what milk really taste, please comment

[@mvmoni]

So as a german, who has traveled all around NZ I think you can combine that most food in NZ is sweater and also often with more fat in it. It's funny because mostly I see the benefits of other countries and the "mistakes" in Germany, but this time I am totally on the german side - not that our traditional cuisine is so tasty - but our food products, all sweets and bakery items are amazing in my opinion :D and you have always so many restaurants with different cuisines near, which is a great option!

[@KaySan666]

to your #1: I think it is logical that the Milk in germany tastes different to Milk from somewhere else. Milk is if we're going back the line, a product that is dependend on what is in the ground. The nutrients in the ground go in the grass, the cow eats the grass and makes milk from it. It's similar to wine, every region has its distinct taste.

[@Baccatube79]

In 40 years of my life I have never ever paid for corn on the cob. Usually I go to a field and collect two or three cobs for myself. Not exactly a role model but the kick is part of the pleasure.

[@solaccursio]

same here :)

[@FrogeniusW.G.]

Fanta is different in every country in the world! In some countries it's very dark, in some more yellowish. And the taste always varies between sweeter or less sweet and even sometimes a bit more like real juice. And yes, corn on the cob is sth I miss in Germany! I love it. And *if* there is some, it's never grilled, but only cooked..

[@CologneCarter]

People in different countries have different palates and the taste of food is adjusted to what people in that specific country prefer. And as for quark for example. There are traditional foods that never made to another continent even though people who where familiar with it moved to a new continent. Even if people tried to establish some new thing in the country they moved to it may never catch on. Partly because people like the familiar and stick with it and partly because they believe it to be a product that is unnecessary and they have no clue what to do with it even if they are curious enough to buy it once. And way back when it was more difficult to introduce a new product to a large country as their was no TV, no Internet and very few nationwide papers or magazines. But people brought their favorite recipes from their home countries and had to adapt them to the ingredients that where available where they lived now. So it is possible that there is something with the same name on different continents and in different countries, yet it taste different everywhere.

[@YukiTheOkami]

the fanta ...even sweeter than here? because i feel like German fanta is a way to fahr from natural orange taste i would recomend that you try to bake bottomless cheasecake

[@frankhooper7871]

We have UHT milk here in the UK as well as fresh milk; personally I don't like it, but to each his own. And you can buy gluten-free digestive biscuits to make your own cheesecake and be able to eat the whole thing :-)

[@an-an]

I use fresh milk for drinking and the UHT milk for cooking or baking. Here in Germany the milk is called H-Milch and much cheaper. 1 liter is about 0,60€.

[@klotz__]

Watties Tomato Sauce has 30g of sugar per 100ml. Heinz Ketchup sold in Germany has 22g of sugar per 100ml. That's why Watties tastes sweeter.

Wattie's actually is Heinz since 92 ;-) (They obviously kept the recipe, but Wattie's was bought out by Heinz) No, I didn't know that, I googled and found their Wikipedia entry.

[@gaedingar9791]

There is also another version of cheesecake in Germany, that you have to be aware of: Personally, I know it as "Silesian Cheesecake", but that could be a thing of my family to seperate our two familiy recipes. It doesn't has a bottom, their is only the cheese part. And although, that sounds very good for you with your intolerance, it the cheese mass often contains some kind of flour or semolina(Grieß?), so, watch out. But I think, I have also seen recipes without any wheat products.

[@Syne7h]

Has anyone else noticed that Coke Zero tastes different in Germany than it does in the States? I love the German/European Coke Zero. It seems like it has more notes of clove or cinnamon and vanilla.

[@kamilasei]

I would recommend to go to an organic food market. There you can find fresh Milk in glas-bottles (imo the ones of the best with "demeter"-sign). Look also for "Heumilch" or "Weidemilch" it's from grass-fed cows so it tastes again different. Even Corn in organic markets is often not packaged and tastes very sweet. Maybe you have the opportunity to try. Have a nice time in Germany 😊

[@mrnice81]

Milk is a 'regional' product. Of course it will taste different in different parts of the world, even in Germany it can taste slightly different far north from far south. The taste changes with the breed of milk-cow which is mostly used in an area and what they will eat.

[@peterkoller3761]

Kiwi Fanta looks like it would glow in the dark. does it?

[@TheIckleBear]

I thought you meant kiwi flavour and thought she didn't talk about that?! Haha

[@AntoinetteEmily]

It totally does 🤣

[@schonlingg.wunderbar2985]

Great, now I want kiwi (fruit) fanta.

[@solaccursio]

@@schonlingg.wunderbar2985 pass the glass, I want that kiwi Fanta too :)

[@forkless]

Part of the flavor profile in milk is due to the type of grass the cow consumes.

[@freerunner0682]

duh, that rule counts for everybody not just cows human milk also tastes different depending on what food the mother eats

[@susefink6099]

The german vanilla ice cream is sometimes made from vanilla bean.when i moved here,i realised the german ice cream doesn't have artificial colouring or flavour same with other things like eg.fanta. I love australian cheesecake,it is delicious.german cheesecake is very nice too but different,but i sometimes miss the aussie cheesecake😢

[@Psi-Storm]

Vanilla ice cream made with real vanilla beans is white. The yellow ice cream is mostly made with the chemical produced vanillin. Even many of the more expensive ice cream shops use it instead of the original to save money (and even lie to their customers). In Germany people are so "trained" by the industry that they are expecting vanilla ice cream to look yellowish.

[@joeblack8137]

The ketchups from Heintz or Delmonte or also your ketchup from NZ for a German they are like tomatojuice. When you want to find out what's real ketchup in Germany, then try ketchup from Hermann Laue ( Hela ). It is in plasticbottles which contains 800g. You can choose from a lot different variations. Start with Curry Gewürz Ketchup. It's not too spicy. Believe me, you'll throw your older ketchups away.

[@keineangabe4434]

About the milk: It is hard to buy normal fresh milk in Germany but you still can buy it! Rewe has the "Bio Milch" for example. Until the 80s you would normally buy fresh milk in Germany and that is it. But since at least the 00s they changed most sorts of milk to be "länger haltbar" which is the little brother to the long shelve live milk you discovered first. Both sorts of milk taste horrible and should never be consumed by anyone. You need to look out for a fresh milk that does NOT have the label "länger haltbar". It should be fresh for only 5-6 days. That is normal milk. No normal milk can live for two weeks and still be drinkable. You need to be on the look-out for the good milk. If you can get your milk directly from a farmer then you should do that. Rewe and Alnatura stock them regularly. The rest is up to your luck. Btw, the sweet taste comes from the process that makes the milk storable for weeks. It basically alters the milk sugar and hinders bacteria from eating it up. So you get not only more milk sugar but also milk sugar that was basically on it's way to become "milk caramel" (since they heat up the milk to process it). And that tastes awful. P.S. if this sounds like a conspiracy to you, it kind of is. I still can't believe how the supermarkets managed to trick everybody in believing that the milk is still the same and that "fresh milk" can sit in a fridge for two weeks. They did that trick to make their supply easier but we consumers got the short end of that stick.

[@Quarton]

Different breeds of cows, also what they are fed make the milk taste different. I grew up with Jersey and Guernsey milk cows on the family farm. One time the cows got into a patch of wild onions - guess what? The milk tasted like wild onions! Blahhhh! No, they wouldn't add sugar to their milk! Alias Anybody is correct about the things they can do to the milk. Growing up on the farm, our fresh milk, and fresh cream was SOOO much BETTER than anything we can get from the store. I had a hard time adjusting. I miss the milk fresh from the cow - it's so GOOD!! The pasteurization process takes the good taste out of milk, I think. Here in the Midwest, we have sweet corn stands, and sweet corn festivals, strawberry farm - U-Pick strawberries, raspberries, blackberries, blueberries, peaches, cherries, apples, etc. We don't lack when it comes to produce here in central Illinois, U.S.A.

[@umka7536]

Sweet corn is a bad for cows.

[@RustyDust101]

Roger, I envy you for growing up on farm country with access to real, fresh dairy products. Actually, most of the taste is lost out of milk by homogenization. For that, as much as possible of the milk fat is extracted from the raw milk, then pushed through very fine (micrometer sized) sieves at high pressure to give a standard sized globule of tiny fat. This fat does not seperate from the water of the milk as easily, so it stays emulsified in the milk for a muuuuuuch longer time. Then these globules of the milk fat are re-added to the milk, again at high pressure, to the desired milk fat content (0.1%; 1.5%, 3.5%, or 'natural' 3.8%). Yet even the Bio-Milch (organic milk) in Germany is often homogenized. Milk rarely is a 'natural' product anymore, but a very complex, highly processed food. And never, ever, EVER, consider milk to be anything BUT food. It is not solely a drink, or a way to drench your cereal. It has significant calories, as well as other (quite healthy) contents. Pasteurization can be done by several different methods. The most common is the slow heating of the milk to a temperature of around 72°C or higher, the temperature at which more than 99.999% of all natural protein structures denaturate, thus killing off most bacteria, as well as stripping most viruses of their protective shell. This makes the milk safe to drink, and also longer lasting. The problem with this is that it also increases the 'caramelized' taste of the milk, the more the higher the temperature used. Many people consider this to be 'normal' by now, because they got so used to drinking the UHT milk for so long. Other methods of extracting bacteria is with micro-filtration. What this does to other particles in the milk I can't say; I haven't found any sources yet talking about that. This does not change the taste of the milk (in my opinion), but it has a slightly higher chance of causing tummy aches due to a slighty (very, very slightly) increased chance of greater bacteria counts in the mil (again, slightly increased). For Antoinette: if you can find it, try non-homogenized milk. I am living in Hamburg and I have found a small dairy combine that still sells unhomogenized milk. Yes, the milk fat does seperate from the liquid and can rest on top of the milk. In that case, no, the milk is not spoiled, just shake it well, and you will get a great tasting milk again. Pasteurization (the kind with lowest possible interference) is still a must.

[@PowerControl]

Heinz is no ketchup... it is nearly only a tomato sauce, because it has the least tomatos of all expensive ketchups... and you can have creamier milk, by buying milk with more fat.

[@Beckserella]

You forgot to mention the most important difference between German and NZ cheesecake: traditional German cheesecake that you described is actually baked!

[@Ganeshasson]

Wheres your problem?

[@blushandsky]

Hi Antoinette! I came across your channel and I find it so interesting, a similar perspective to mine, but so different at the same time 😊 My boyfriend is German and I’m Polish - seems not far away but there are so many differences 😃 I’m staying on your channel for longer and I’m looking forward to new videos! 😊

[@seanthiar]

Milk differs from dairy to dairy. And the problem is milk is processed even it is "fresh" milk or "Bio"-milk. Or do you think there are cows that produces milk with 3.5% fat and another kind of cow with 1.5% of fat. There is a kind of milk available called "Direktmilch" or raw milk. That's milk directly out of the milking machine only checked if it's healthy without any virus, bacteria or mould. The milk is not as durable as the milk from the supermarket, it is only god for 2-3 days but the taste is much better. And about cheesecake - there are hundreds of different recipes in germany - with quark, with cheese (ricotta), raisins, with bottom or without bottom and it is not possible to compare. NZ-Food is more comparable to british food.

[@kessas.489]

Quark ist im Ausland nicht so bekannt? 🤔

[@blushandsky]

Kessa S. I’m from Poland, so not far away at all, but Quark is so hard to come across - only in German supermarkets like Aldi. In Poland we have a similar product, like cottage cheese but even more solid, not creamy 😃

[@localboi2634]

Quark gibs in der kosher Abteilung wenn es eine jüdische Gemeinde gibt...ansonsten ist es creamy cottage cheese...

[@matthewhendricks5712]

Gar nicht! Quark gibts nur in Deutschland.

[@localboi2634]

ich wohne in sydney australien und kauf jede woche quark...steht sogar so drauf auf der verpackung " quark"....meistens nur im kosher abteil

[@spaceyo2077]

Russia has it too, but it's called "tworok", looks different but tastes similar

[@Cyril_Sneer]

The... here vs. New Zealand. But every Product has many different flavors and/or brands! U must test some to find ur preferred stuff...

[@fazyam1]

About milk I would like you to go on a hiking tour through the alps and find yourself at a place called "alm". This is the place where the cows are housed and milked during the summer time. It is is high up in the mountains with a house for the guy who's taking care. In some of these houses they also offer smaller meals and drinks like plates with cheese or smoked ham with butter and bread. And sometimes if you are lucky and early enough you can get a glas of milk which just came right out of the cow. Taste this one and you'll change your mind about "fresh" milk. ;-) Especially in spring time when the cattle just arrived up in the mountains when the gras is fresh and grown up high with all this wild blooming flowers than the milk has also a total different taste. UHT and skimmed milk is not realy milk at all. It has only 0.1% of fat and with the fat the taste is gone as well. Corn is not realy german. I like it and when I go to buy some I always look for "Zuckermais". I think there is nothing better to find here in Germany. I already tasted it in several places also in australia and mexico but never in nzl. The best I found so far was in mexico. But I actually cook it only on the BBQ. But on the other hand I could never find any better bread than here in Germany. It is a pity that you cant try the entire offer of bread.

[@matthewhendricks5712]

Yeah our Fanta in South Africa looks and tastes exactly the same as the Fanta in NZ and it's my favourite soft drink actually. I'm moving to Germany in exactly 6 months...will be very interesting to see how it tastes there. And so true, dairy products taste very different from country to country

[@lisaschmidtchen2976]

Well, here in Germany there's also loads and loads of different flavours in ketchup depending on the brand you buy, so you can't just say "it tastes more vinegary (or whatever)" here in Germany. At least that's what I think. You just gotta check all of 'em out and see which one you like best, haha. 😜 You're kind of right about the Heinz-ketchup and it being vinegary though. And I think it tastes weird and I don't like that sort of taste in ketchup personally. And also it comes in a plastic bottle and there's too much sweetener/sugar in it which makes it taste very synthetic and disgusting to me. 🙄

[@jennifercress5520]

This is very interesting regarding Ketchup. I was thinking Heinz Ketchup is super sweet but you mentioned that is vinegary. I’m born and raised in Southern California and have only been to our border countries. So I figured when you mentioned sweet ketchup, you were speaking of Heinz. I now want to try New Zealand Ketchups. Love your videos 💜💜

[@auraluna7679]

In Deutschland gibt es Käsekuchen und Käse-Sahne-Torte. Die Torte ist das Äquivalent zum neuseeländischen Käsekuchen.

[@zadomoon]

It is also so that all products are adapted to the respective mainstream of the country and thereby through studies the recipe is changed to achieve the best sales figures. Taste is always a matter of personal feeling.

[@DaxRaider]

h milk REALLY tastes different then normal milk ... i liked it as child but i dont like it as adult, most people not like it in germany too. and NO we dont add sugar to milk its just a totaly normal milk coming out of the cow, tasting different only by different stuff the cows are eating ^^ so maybe other type of grass or something xD in germany its law that u put on the label whats inside it, so if there would be sugar in it it had to be on the label u cant just add something hidden xD so i would guess milk is the same everywhere but the taste is different by what the cows are eating

[@BlackAdder665]

I don't like Ketchup because of the vinegar taste. But also I find most Ketchups to be waaay too sweet. Whenever I feel tomatoey, I go for "Tomatenmark", i.e. tomato purée/tomato paste, and use my own spices and herbs to make a sauce out of it.

[@peterpain6625]

You did try the "original heinz"-ketchup i guess? That's like sugar disolved in some tomato-juice as far as i can remember ;)

[@BlackAdder665]

I tried several. I guess "Heinz" was one of them. There was only one I could sort of enjoy and that was "Werder Premium Ketchup". All others: too sweet, too vinegar-y.

[@djgonpet]

You definitely should come to Ukraine in summer!! You will love it, I promise! We have best farm products which are crazy cheap. You can buy home grown corn cob for 0.30 euro and it's gonna taste amazingly. Strangely enough, home grown products are cheaper than supermarket ones. Because people are quite poor here and they grow vegetables near home. I am like you, when I was in Europe, I was like "there's no tasty food" 😅 farm food is the best!! And the cheapest in Ukraine :D

[@bartolo498]

There are many types of cheesecake in Germany. You showed one of the "classic" variants that uses short pastry and a quark-milk/cream-egg-mixture on top the whole thing is baked together. (The mixture varies, some taste more like creamy custard, others more like quark.) As someone already mentioned, there are actually variants without pastry but one still has to look out for gluten free recipes because they will generally use a little starch or so, I think. (It's been ages that I tried to bake one of them, I was not convinced and prefer the variants with pastry crust). The "cold variant" with the cookie crumbles + butter crust also exists in Germany and a cold topping made with cream cheese, cream and gelatine. (This one used to be called "Philadelphia-Torte" because this still is the best known cream cheese brand. As you will have realized, afternoon "Kaffee und Kuchen" can be an important meal of its own in Germany, especially on the weekend or for holidays and especially in rural regions they take pride in their homemade cakes.

[@michaela114]

Die deutsche Tortenvariante, die dem neuseeländischen Cheesecake nahekommt, ist vielleicht auch die Käse-Sahne-Torte... wird auch mit Quark hergestellt, wie der Käsekuchen - nur die Käsecreme wird nicht mitgebacken.

[@bartolo498]

Stimmt, dass ist noch eine Variante. Ich kenne seit meiner Kindheit in den 80ern dann mindestens drei grundsätzlich verschiedene: 1. "Käsekuchen" mit Mürbteigboden, wobei der Quark mitgebacken wird, wahlweise mit leicht unterschiedlichen Mischungen, Rosinen, ggf. noch Obst als Zwischenschicht. 2. "Käse-Sahne-Torte" mit Biskuitboden, wobei die Quark-Sahne-Masse mit Gelatine gefestigt wird. Diese sehr oft mit einer Obstschicht oder zumindest als Dekor Himbeeren oder Mandarinenspalten usw. 3. "Philadelphia-Torte" mit dem kalten Butter+Krümel-Boden und einer Philadelphia-Sahne-Götterspeise-Masse, die eine etwas andere Konsistenz hat als "Käse-Sahne. Und dann gibt es noch "Schmandkuchen" aus Hefeteig mit einer Schmandmasse obendrauf...

[@timomager2502]

go and try Demeter Milk. You will find them in Allnatura Shops. its the best milk you can find, expect to get it fresh from the farmers.

[@biggeorgetx]

Milk tastes of what the cows are eating. The cow diet varies from country to country (different grasses and vegetation).

[@130Saphira]

The tomato sauce thing really threw me off when I went to New Zealand. I wanted to buy a can of tomatoes for some pasta sauce, and I was NOT expecting to get ketchup.

[@misfithog5855]

You have long shelf life milk in NZ too. ( i know because it's next to the plant drinks in the supermarkets). And no, we don't add sugar to milk in nz. I agree, ketchup tastes different to tomato sauce. But the Heinz ketchup i remember from Germany tastes the same aa in Germany. Fanta is very sweet in NZ I feel. If you feel like more cream cheesy cheese cake, "Philadelphia Torte" is a thing with several recipes you can find online. :) Which rrminds me in NZ cream cheese is harder than in Germany and has added gelatine a lot of times. This one confused me a lot when I moved here.

[@nellyishtari]

An interesting thing would be to check the composition of recipes. I don't know Kiwi's regulation but in EU, if you want to put "vanilla" on a product, it must have genuine vanilla in it, not just flavour or artificial vanilla... same goes for ketchup and stuff. Milk.... yeah a lot different from country to country... mainly it depends on what is the race of cow used to produce it and what they eat..... Also most of packed milk in EU is half fat, not full fat, maybe you can grab a full fat milk pack and check its taste? It's a lot different from half fat milk (and like pointed in some comments below, milk in EU is milk, nothing else is allowed in it, or it's not named milk anymore but rather "milky preparation"). As for corn, indeed cobs aren't that popular but again I'd check the regulation with GMO... or just what variety of corn is used (as cobs are locally produced.... and no GMO corn is allowed yet.... maybe a hint of what can be different between the countries).

[@JaniceHope]

Yep... and if it says "mit Vanillegeschmack" it's an artificial flavor.

[@keineangabe4434]

Who names a milk "organic blue". What kind of blue is organic? And what kind of milk is blue?

[@MaidLucy]

You should try Heinz Tomaten Ketchup!

[@IntyMichael]

Maybe you got lactose free milk. It's sweeter than normal milk.

[@DanicaChristin]

I have honestly not noticed most of these differences. But Fanta!! Omg they are so different, I do prefer the German one. I also agree with the cheese cake, I do like them both very much.

[@wbaumschlager]

The "Länger frisch" = "Extended Shelf Life" = "ESL" milk can taste a bit like H-Milch if it is heated (instead of microfiltrated). Look at the carton for this information.

[@MsDragunlady]

The NZ foods you showed were the same as here in Canada, and we too love our summer corn on the cob! I live close to an area that is world famous for their corn, so we have a lot of corn stands on the side of the road.

[@Vajshan]

Der NZ Käsekuchen kenne ich als Philadelphia Torte. Wird mit Frischkäse (deswegen Philadelphia) gemacht, den man pur oder mit verschiedenen Geschmacksrichtungen machen kann.😘

[@thestonegateroadrunner7305]

Pasteurized milk is quite common all over the world and is not a german specialty. I've seen it in the United States (where it's the standard), all over Europe, China, Japan and, very funny, in Israel, where due to virtually no green land farming they sell pasteurized milk imported from New Zealand. ;) It is practical because you always have milk ready even when you forgot to get fresh one. It lasts about 3 months and - this is the downpart - is practically biologically dead. Some vitamins are still in, calcium, too, but many ingredients get destroyed in return for the long term preservation. That's the reason why it tastes a bit like liquid card board. Most german households buy the fresh milk that is good for a couple of days only for daily use and have the pasteurized one as a backup. If you want really good milk with varying tastes according to seasons you should get it directly from a farm. Some farms have so called milk wells (Milchquelle) where you can tap cooled fresh milk into a container that you brought along. These farms are regularly checked for hygiene and then get their certificate for direct milk sales renewed.

[@peterdoe2617]

A favourite topic of mine: foooood! ;-) About the dairy products: I think the food for the animals has a major role in that, (besides the treatment of the milk, afterwards.) 'cause just the grass will be different. A classmate of mine in middle school was drinking lots of milk. He was able to tell if it was from a cow eating grass in summer of hay in winter. Another point: it's said that Buffalo beef has a different taste here in germany vs buffalo beef in the US. The reason: buffalos in the US eat a variety of about 200 grasses and herbs. Living in germany (and there are some breeders, here), they only consume 5 different ones. (And the same appeals to the taste of eggs and chicken meat. Food makes a difference.) Just try eggs from different vendors. You might find some that really stand out. I always try to find local dealers here in and around Pinneberg, who offer self-made products. (Bratwurst without pork, i.e. I'm getting joint-infections from pork.) Try out your loca butchers, one by one. Making of sausages can be art! About the cheesecake: I was never able to find Quark in the US, too. Dictionary says it's called curd or curd cheese. The best cheesecake I ever made is: "Oma's Schichtkäsekuchen". The recipe is on page 49 of the book "Köstlichkeiten mit Quark und Joghurt" by Isolde Bräckle. Publishing company is GU = Gräfe und Unzer. Schichtkäse is i.e. offered by "Landliebe" brand. (I think it's more popular down south. I'm just happy to get it, here.) This recipe takes it to another level, I swear! And I bought my copy of this book on ebay for 1€. (Friends owned that book 25yrs ago. When I made this several times. I wanted to lend the book again, some 5yrs ago. And they had "sorted it out" :-( If you find that book. And bake the cake: pls give me a reply. I guarantee it's worth it!

[@imrehundertwasser7094]

Re the "sorted out" book: I guess you mean "aussortiert", they had given it away or thrown it away. "To sort something out" means to find a solution for a problem or to make a complicated situation easier.

[@bellisperennis42]

@Peter Doe: You can get that cookbook in good used condition on ebay.de and amazon.de if you are still looking for a copy! And thank you for that recipie recommendation, I will check it out ♡

[@peterdoe2617]

Thank you! You're right! And my english will never get better, if noone is correcting me, anymore. I really appreciate it!

[@peterdoe2617]

Thank you! Got my copy on ebay. You have to click on "mehr anzeigen", to see all I wrote about the topic. But thank you for such a fast answer. If you're into cooking: go google for "Genaral Tso's Hühnchen". I love that recipe. And you might find an avatar somewhat similar to this one, here ;-)

[@bellisperennis42]

@Peter Doe: I will look for that recipie :-) P.S.: If I may offer a correction to your original post too ... "... to borrow the book again" instead of "to lend" :-)

[@traditionalfood367]

Have you found any Schaubäckerie or Klosterbāckerie selling 20+ hour fermented sourdough bread? I noticed most bakeries in Germany bake bread from chemical laden mixes, as is evident from the smell when walking in. Finding authentically made dairy products (even in Poland) these days isn't easy. Processed food everywhere.

[@IntyMichael]

She has problems with gluten. So, bread is not her first choice of food. Our local super market (Globus) has now a good choice of fresh gluten free buns and bread.

[@traditionalfood367]

IntyMichael : It's actually not gluten per se; it's that too much gluten remains after artificial fermentation. Were the bread naturally fermented, this problem wouldn't exist.

[@traditionalfood367]

IntyMichael : Gluten free products are just as processed as other processed grains.

[@cypherpunks2002]

Traditional Food : Sorry, but gluten is the major protein in wheat, with around 10% in normal flour. It is not significantly reduced by fermentation - fermentation mostly affects starches and sugars. Indeed, if you don't have gluten, you cannot make a traditional loaf - the gluten is what holds the dough together during rising and baking.

[@S_Black]

You can get both types of vanilla ice cream. The yellow and white kind NZ food sounds a bit like American food. Everything (except for the milk) is described as being more sweet

[@lw7108]

Yellow vanilla ice cream is most likely colored ice cream (carotene)... Very old fashioned, although that way it can be distinguished from plain cream or joghurt etc. (The "Magnum" brand vanilla ice cream is whitish though.) Dark dots aren't necessarily a sign of (the best parts of) vanilla, but rather likely an industry trick. Although, as of today, if industrial products read vanilla (rather than "vanilla flavored"), one can expect there to be some kind of real vanilla inside.

[@fazyam1]

I don't think that any icecream is made with real pur vanilla exept you make it by yourself. They are all using kind of natural or artificial flavors and in a worse case flavor enhancers.

[@fiddeovrau]

That the milk tastes different from country to country is probably because the cows food is different, too. I´m not a farmer, but I know that the taste is different when cows eat different.

[@Luredreier]

5:56 Kvarg (or quark) is similar to something you can find on Iceland named Skyr. However it's nowhere near as sour.

[@kidcat7864]

Mhhmm ... I love Skyr ! ( Btw. I´m german).

[@Luredreier]

Yeah, it's lovely. Back when I was a kid I loved eating chocolate flavored skyr or skyr with mango. Last time I was on Iceland I didn't see any chocolate flavored skyr though so I guess they're no longer selling that... Skyr with Icelandic (brown) sugar and milk is also lovely. Something else I recommend trying out is Icelandic rye bread. It taste sweeter then rye bread here in Norway at least. They bake it for a much longer time sometimes using vulcanic heat leaving it exposed to steam overnight. Another thing that has different taste in different countries is stockfish. Icelandic stockfish is more "crisp" so to speak and less tough then Norwegian or Faeroese stockfish. Easier to chew, and it's also a different taste, no idea how to explain the difference. But basically icelandic stockfish is sold on Iceland in gas stations as a form of candy because it genuinly *is* good tasting on its own. Faeroese stockfish I'd eat *with* something else (or at least I would back before I stopped eating fish, I'm vegetarian). Norwegian and Faeroese stockfish are well matched with for instance butter. Essentially used kind of like bread.

[@kidcat7864]

Skyr with sea buckthorn is really good (can buy this in germany) ,never tried it with chocolate but maybe I should. Plain Skyr and then adding some chocolate sauce?! Have you ever tried clabber with cinnamon and brown sugar? (Nom... nomm!!!) The icelandic rye bread sounds good,that is something I would like to try if I could. In Germany we have Pumpernickel which is a very heavy kind of rye bread which also has a sweeter taste than normal rye bread.

[@Luredreier]

+kid cat I'm not talking about skyr *with* chocolate but *chocolate* skyr. It is or rather was a taste it came with from the store back when I was a kid. I have no idea how a sauce or some such would work out... The chocolate flavour was quite mild in the one I used to eat, kind of like a chocolate milk with little powder. "sea buckthorn"? I've never even heard about that thing. I've never heard about "clabber" either... I've tried "Pumpernickel" and like it. Of the rye breads we have here in Norway it's the closest one to the Icelandic ones. But it's not a perfect match and I personally still prefer the Icelandic ones to the Pumpernickel I've tried. I can't tell what you'd prefer though.

[@kidcat7864]

I know you were talking about chocolate skyr but so you can`t get it any longer I was thinking about an alternative that might be close to the original. Once we had a yoghurt that had a very mild and not so sweet chocolate taste (it`s no longer sold - same as the chocolate skyr - why do they always take away the good things?) so that I think I can imagine what it would have been like. (Maybe) You´ve never heard about sea buckthorn? In germany we call it Sanddorn. I think it is tindved in norwegian. It is healthy and a bit sour but also tasty. Clabber (Dickmilch) is a thickened sour milk and something that I like especially in hot summer times.

[@rlas]

Ice cream is a complex topic. Switch the shop and it's instantly different 🤷‍♂️

[@texsherman6671]

Try "Kim" brand from aldi for your ketchup.

[@Ideas-ch1ov]

I always bake my cheesecake without a bottom. So everybody in my family is able to eat it, because my sisters are also glutein intolerant. And my kids love this cheesecake.

[@Kai-io6jn]

We also have corn in gemany but we use it more for petrol production

[@dreasbn]

i think there's no particular "GERMAN" vanilla ice, because every brand tastes very different. Like italian ice parlours have each a different tastes . Very often it says Bourbon Vanille, then it's probably more yellow and the black spots in it, if it's cheap then of course less yellow, no black spots.. Fanta has changed over the years, they did it even more colorful some 20 years ago and more sweet. Just recently you could buy "vintage Fanta" in small bottles. And that's how Fanta tasted for decades. Even less sweet, less intense. Quark is indeed a very German thing but couldn't live without it.... :-) US or Newzealand cake would be considered more like done of Philadelphia cheese stuff or something like that. Corn eaten the way you described is really not an issue over here. Don't know why.. but even at Grillfeste it's not that common... we stick with Grillkartoffeln :-)

[@Fuu_Sho]

For me the best Fanta I tried was in Tunisia, after the holidays the german Fanta tasted really watery.

[@jurgenhess134]

That was very interesting! Thank you