Why do we make our own house-cultured smetana and house-made farmer’s cheese? Making everything yourself does not always ensure a superior final product. For example, we used to make our own sauerkraut, but the one we currently purchase from a local co-op called Real Pickles is the best and most consistent I’ve tasted. Other products, however, need to be made to ensure the highest quality and respect for tradition because they’re just not popular enough in the current marketplace. For our smetana, we start with heavy cream and add a blend of different cultures to create our own complex and rich flavor profile that cannot currently be bought. 

When my mother grew up on her family’s farm in Poland, they made their own dairy products and processed their own meat. Our house-made smetana and farmer’s cheese—the heart of our pierogi—honor those traditions even if the setting has changed.