Smetana (dairy product)

Smetana (dairy product)

Smetana is a Russian loanword in English for a dairy product, that is produced by souring heavy cream. Other terms for this food are: Smotana, Shmetana, Schmetten, Schmand, Smântâna, Skabs krejums, Kisla smetana, kysaná smetana, Mietana, Ggrietin, Hapukoor, Tejföl, Pavlaka and Vrhnje. Smetana is from the Central and Eastern Europe, a soured cream product like the crème fraîche (28%), but much heavier and thicker with usually 36% to 42 % milkfat or higher. It will not curdle when cooked or added to hot dishes [ [http://www.dlc.fi/~marianna/gourmet/i_milk.htm Valio Ltd] ] . Its cooking properties are different from creme fraiche and the lighter sour creams sold in the U.S., which contain 12 to 16 percent butterfat.

Countries

The Smetana is called "Smetana" in Russian, Finnish, Belarusian and Ukrainian (written "сметана" in the Cyrillic alphabet), "Schmetten" or "Schmand" in German, "Kisla smetana" in Slovenian, "śmietana" in Polish, Shmetana in Yiddish "kysaná smetana" in Bulgarian and "Smotana" in Slovak.

In Hungarian it is called "Tejföl" or "Tejfel" and in Romanian "Smântână", in Estonian "Hapukoor" in Lithuanian "Grietinė", in Latvian "Skābs krējums", in Serbian and Macedonian "Pavlaka" or "Mileram", in Bosnian "Povlaka" and in Croatian vrhnje.

The Product

Smetana is widely used in many Eastern European cuisines, for example, blended into local soups, vegetable and meat dishes, Cole Slaw, [June Meyers Authentic Hungarian Heirloon Recipes Cookbook] served with dumplings, Pierogi or as a filling in savoury pancakes. Smetana can be blended to a Liptauer-like cheese spread with local cottage cheeses, onions, paprika and other spices, eaten with bread. It is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. It is used in the preparation of meat or vegetable stews and casseroles. Smetana doesn't melt in the oven and it doesn't soak the whole dish like creme fraiche. Hungarian cooks use it as an ingredient in sauces and in recipes such as ham-filled crepes. The current trend to reduce fat content of the milk products has caused the taste and consistency of many milk products [ [http://www.dlc.fi/~marianna/gourmet/i_milk.htm Valio Ltd] ] to deteriorate. To imitate Hungarian style cooking and the use of Smetana (called Tejföl in Hungarian), Hungarian cookbooks recommend using Western sour cream mixed with heavy whipping cream (38–40% milkfat). [cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |pages= |isbn=963-13-3600-X |oclc=32227400page 17] Homogenization breaks the fat into smaller sizes. Smetana is not homogenized.

In Ukrainian and Russian cuisine, sour cream is often added to borscht and other soups, and is used as a condiment for dumplings like vareniki and pelmeni. Almost all Croatian dairies produce "smetana", but connoisseurs hold that only that purchased from a milkmaid selling her own products, often at a farmers' market, is the real item. Eurosceptics feel that local products would disappear under the European standardization ( [http://news.bbc.co.uk/2/hi/europe/3838795.stm BBC News article] ).

When comparing brands or suppliers of smetana, the Polish and Russian practice is to compare the fat content of the varieties. Fat content can range from 10% (runny) to 70% (thick). The most common supermarket smetanas are 12%, 18%, 30% and 36%. Addition of thickeners such as gelatine is not forbidden by relevant regulations, but is regarded as cheating and the product is considered substandard and unsuitable for culinary useFact|date=July 2008, since some recipes are easily spoiled by the presence of a thickener.

e also

The Category Russian loanwords

Kajmak

References


Wikimedia Foundation. 2010.

Игры ⚽ Нужна курсовая?

Look at other dictionaries:

  • Dairy product — Dairy products are generally defined as foods produced from cow s or domestic buffalo s milk. They are usually high energy yielding food products. A production plant for such processing is called a dairy or a dairy factory. Raw milk for… …   Wikipedia

  • Smetana (disambiguation) — Smetana may refer to any of the following:* Bedřich Smetana, the composer * Smetana (dairy product), a kind of sour cream …   Wikipedia

  • Bedřich Smetana — Smetana redirects here. For the soured cream, see smetana (dairy product). Bedřich Smetana ( Audio IPA|Cs Bedrich Smetana.ogg| [ˈbɛdr̝ɪx ˈsmɛtana] ; 2 March 1824 12 May 1884) was a Czech composer, one of the most significant that his country has… …   Wikipedia

  • Yoghurt — Yoghurt, full fat Nutritional value per 100 g (3.5 oz) Energy 257 kJ (61 kcal) Carbohydrate …   Wikipedia

  • Cream — For other uses, see Cream (disambiguation). A milk bottle showing cream risen to the top Cream is a dairy product that is composed of the higher butterfat layer skimmed from the top of milk before homogenization. In un homogenized milk, over time …   Wikipedia

  • Sour cream — Bowl of chili with sour cream and cheese …   Wikipedia

  • Global cuisines — See also: Cuisine Hyderabadi Biryani, an Indian meat and rice dish …   Wikipedia

  • Fermented milk products — Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The… …   Wikipedia

  • Lácteo — Los lácteos son productos altamente perecederos que deben mantener rigurosamente la cadena de frío. Es por esta razón que los envases están especialmente diseñados para salvaguarda …   Wikipedia Español

  • Cuisine of Finland — The cuisine of Finland is notable for the use of wholemeal products (rye, barley, oats) and berries (such as blueberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink… …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”