Smântân

Smântână is a traditional dairy product originating from Romania and other parts of Eastern Europe. It is a sour cream or heavy cream with a high fat content, typically ranging from 15% to 30% or even higher. The production process involves the slow fermentation of fresh cream, often using a starter culture of lactic acid bacteria. This fermentation gives smântână its characteristic tangy flavor and thick, smooth texture.

It is a versatile ingredient in Romanian cuisine, used in both sweet and savory dishes. Smântână is commonly served as a topping for various traditional foods such as mămăligă (polenta), sarmale (cabbage rolls), and ciorbă (sour soups). It is also incorporated into desserts, cakes, and pastries, adding richness and a subtle sour note. In some regions, it can be churned to produce butter. The fat content and fermentation process distinguish it from regular cream, making it a staple in many Eastern European kitchens.