Smântână
Smântână from Napolact
Smântână[1] is a Romanian dairy product that is produced by separating the milk fat through decantation and retaining the cream. It will not curdle when cooked or if added to hot dishes. Its cooking properties are different from crème fraîche and the lighter sour creams sold in the U.S., which contain 12 to 16 percent butterfat. Smântână taste is tangy and sweet, a soured Smântână is considered as spoiled.
The word is a cognate with Slavic smetana (Chech: "cream", Russian: "sour cream").
Smântână is widely used in Romanian cuisine: in appetizers, main courses, soups and desserts. It is often added to ciorbă and other soups, and is used as a condiment for mămăligă and dumplings like sarmale.
Notes and references
- ↑ "Smântână". dexonline.ro (in Romanian). External link in
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See also
External links
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