Add <quantity>1<unit>L</unit></quantity> of whole milk to a tall container

Add <quantity>200<unit>ml</unit></quantity> of milk kefir and <quantity>3½<unit>tbsp</unit></quantity> 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

The smetana is ready. Transfer it to a container

Light <quantity>1<unit>piece</unit></quantity> of charcoal just until it embers. Add it to the Smetana

Cover with aluminum foil and let it smoke for 30m to set the flavors

Remove the charcoal from the cream and plate it. If there are charcoal pieces left, pass the cream through a sieve. The smoked smetana is ready, enjoy!