vegetarian
gluten freePrep the jar
Wash and dry a clean glass jar or bowl, along with a spoon and a whisk. Starting with a very clean container helps the cultures work evenly and keeps the finished smetana fresh.
Mix the starter
Pour the Heavy Cream into the jar or bowl. Stir in the Sour Cream as the starter until the mixture is completely smooth and there are no pale streaks left on the sides or bottom. Scrape the container well so the starter is evenly distributed.
Culture the cream
Cover the container loosely with a lid, plate, or clean cloth and let it sit undisturbed at room temperature until it thickens and tastes pleasantly tangy, usually 12 to 24 hours. Leave it alone while the cultures do their work; moving it around can make the texture uneven.
Chill to finish
When the cream has thickened, give it one gentle stir, then cover it tightly and refrigerate for 2 hours so it finishes setting and gets fully chilled.
Serve cold
Spoon the chilled smetana into a serving bowl or use it straight from the jar. Serve it cold with soups, potatoes, blini, or fresh fruit, and keep the rest refrigerated.
