📝 About This Recipe
Smetana is the velvety, high-fat soul of Eastern European cuisine, offering a complex tang and luxurious mouthfeel that store-bought versions simply cannot replicate. Unlike standard sour cream, this traditional fermentation relies on high-quality heavy cream and specific bacterial cultures to create a thick, stable product that won't curdle in hot soups. It is the essential finishing touch for everything from ruby-red borscht to delicate blini, bringing a bright acidity and rich finish to every bite.
🥗 Ingredients
The Dairy Base
- 2 cups Heavy Cream (Minimum 36% milkfat; avoid ultra-pasteurized (UP) if possible for better set)
- 2 tablespoons Whole Milk (Optional, to adjust final thickness)
The Starter Culture
- 3 tablespoons Cultured Buttermilk (Must contain live active cultures; serves as the inoculant)
- 1 tablespoon Full-Fat Plain Yogurt (Optional; adds a different strain of beneficial bacteria for complexity)
Finishing & Seasoning
- 1/8 teaspoon Fine Sea Salt (A tiny pinch to brighten the lactic tang)
- 1/4 teaspoon Lemon Juice (Optional; for an extra-sharp finish)
👨🍳 Instructions
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1
Thoroughly sanitize a wide-mouth glass pint jar and its lid by rinsing them with boiling water to ensure no rogue bacteria interfere with the fermentation.
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2
Pour the heavy cream into a small, heavy-bottomed saucepan and place over low heat.
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3
Gently warm the cream until it reaches approximately 100°F (38°C). It should feel barely warm to the touch, not hot, as excessive heat will kill the starter cultures.
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4
Pour the warmed cream into your sanitized glass jar, leaving at least 2 inches of headspace at the top.
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5
Add the cultured buttermilk and yogurt (if using) to the cream. These act as your 'mother' culture, introducing the Lactococci bacteria needed for thickening.
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6
Use a long, sterilized spoon to stir the mixture gently for about 30 seconds to ensure the cultures are evenly distributed.
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7
Cover the mouth of the jar with a clean piece of cheesecloth or a paper towel, securing it with a rubber band. This allows the culture to 'breathe' while keeping dust out.
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8
Place the jar in a warm, draft-free spot in your kitchen (ideally between 70°F and 75°F). Inside a turned-off oven with the light on is often a perfect environment.
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9
Allow the cream to ferment undisturbed for 18 to 24 hours. You will know it is ready when the mixture has noticeably thickened and developed a clean, tangy aroma.
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10
Remove the cloth, stir in the tiny pinch of sea salt, and replace the lid with a solid, airtight one.
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11
Place the jar in the refrigerator for at least 12 hours. This 'cold set' is crucial, as it allows the fats to solidify and the texture to become spoonable and lush.
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12
Before serving, give the Smetana a gentle stir. If any whey (clear liquid) has separated, simply stir it back in for a smooth consistency.
💡 Chef's Tips
Avoid using 'Ultra-Pasteurized' cream if possible, as the high heat treatment alters the proteins and can result in a thinner, less stable set. Always use a clean spoon when scooping from the jar to prevent introducing mold-causing bacteria to your batch. If your kitchen is very cold, wrap the jar in a thick towel to help maintain the internal temperature during the fermentation phase. The longer you ferment at room temperature (up to 48 hours), the tangier and thicker the Smetana will become. If you want an even thicker, cheese-like consistency, you can strain the finished Smetana through a coffee filter for 2 hours in the fridge.
🍽️ Serving Suggestions
Whirl a generous dollop into a hot bowl of Beef Stroganoff or Borscht just before serving. Serve alongside warm potato latkes or blini with a spoonful of caviar or smoked salmon. Use as a base for a dip by mixing with fresh dill, minced garlic, and chopped cucumbers. Dollop over fresh berries or honey-roasted peaches for a sophisticated, tangy dessert topping. Pair with a glass of chilled vodka or a crisp, dry white wine like Grüner Veltliner.