The Ukrainian version of sour cream with a smoky flavor. It's the perfect addition to sandwiches, vegetables, and soups.
Would you prefer to make the Smetana from scratch? No problem! Chef Igor Mezencev also teaches you how to, just look for it here on CREME.
We usually use smoked smetana to make borshch, but in many cities of Ukraine, it is widely used in restaurants.
Add 1 L of whole milk to a tall container
Add 200 ml of milk kefir and 3½ tbsp 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 1 piece 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!
Yield 500 g
Whole Milk1 l
Milk Kefir200 ml
Melted Butter3½ tbsp