Smetana – Ukrainian Sour Cream (handmade from Raw Milk)
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 2 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 liters milk (raw milk) from the farm
- 1 cup natural yogurt
Print Recipe
Pin Recipe Instructions
- Put the raw milk in a saucepan, stir in yoghurt (alternatively a yoghurt starter culture from the health food store), cover, let stand for 2 days at room temperature.
- When the milk is thick, carefully skim the cream into a mug with a tablespoon and place in the refrigerator. After a couple of hours in the refrigerator, smetana will thicken, then just stir until smooth and use. A good smetana should pull strings from the spoon.
- From 3 liters of milk you get about 200 ml of Smetana. The remaining sour milk can either be made into quark or simply consumed as yoghurt.
- Remarks:
- Smetana is an indispensable part of Ukrainian cuisine and is used in a variety of ways. For example, in many Ukrainian dishes there is a mandatory smetana slap on top - whether it`s borscht, holubzi, varenyky or nalisnyky. Smetana is also used for the sauces, for the stoving for the Ukrainian national dish borscht or simply as a salad dressing.
- Smetana has a much higher fat content than sour cream. An equivalent here in Germany would be something between crème fraîche and mascarpone.
- Unfortunately, the recipe does not work with the homogenized milk from the supermarket. It only works with the untreated raw milk from the farm.
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