A creamier and richer flavor sour cream version. This is a wild card to take your dish to another level. You can use it in a variety of dishes, from savory soups and stews to sweet desserts. Combine it with smoked high fat fish, spoon it over a whole grain salad, add it to sandwiches, or simply mix it with some fresh herbs to get a delicious salad dressing. Smetana, the Ukrainian version of sour cream, is a product that is very difficult to find in other countries, so I prepare it myself.
Add 1L of whole milk to a tall container
Add 200ml of milk kefir and 3½tbsp of melted butter
Mix with a hand blender until well combined. Transfer it to a bowl
Cover with cling film and a kitchen towel
Let it sit for at least 10h in a warm corner of the kitchen, away from light, until the milk is lumpy and slightly acidic
Transfer the curdled milk to a sieve lined with a cheesecloth
Stir it carefully to break up the curds and squeeze the cloth to remove excess liquid. Let it drain for 1h to thicken. If you prefer it thicker, let it drain an extra hour
Stir to smooth it and serve. The smetana is ready. Use it in savory and sweet recipes to give them an extra acidic flavor!
Yield 2 cups