Zakysana Smetana
Not the splashiest item in the dairy cooler, but SMETANA—Smotana in Slovakian—is all over Czech food like white on rice. Its closest equivalent in the US is sour cream, but Smetana is thicker and more mild, like a creamy Greek yogurt. Smetana shows up everywhere: slathered on sausages, stirred into Slovakian halusky, added to pasta, spread on bread, and accompanied by a plate of Czech Goulash and dumplings.
The supermarket versions, like the “Clever” brand here range in milk fat from 12% - 36%. In fact, the main perk of Smetana is that it is so high in fat, it doesn't curdle at high temperatures. You got something boiling on the stove that needs a little oomph? Some cookbooks suggest that people without access to this Eastern dairy staple can mix Western sour cream with heavy whipping cream and experience the bliss. Na zdravi!
mmm. delicious. Nice choice for first Czech Out Aisle post. Something ubiquitous and inexplicable to United Statesians. excited for more!
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