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There are differences in base ingredients, as well as in the method used for production. The production of cream cheese starts with milk (or a mixture of milk and cream), which is curdled after which the whey is removed. Typically, rennet or acid are used to curdle the milk, so that one can separate the whey from the curds. Cream cheese can be fermented ...


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I can't give you the Romanian recipe but I doubt it differs much from Polish. First, Start with cow milk. It must be genuine unprocessed milk - absolutely not cooked, UHT, preserved, skim, lactose-free or other 'inventions' where the natural bacterial flora has been killed and the milk will rot instead of souring. Make the standard fresh cream. There were ...


1

I will admit that I have never been to Romania and will base my answer on the guess that "smântână" is a loanword from the Slavic "smetana" - which is highly probable given my knowledge of the mixing of language and culture on the Balkans, and your description of the final product. The English word for it is "cream". Typically, ...


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