In some of the Slavic languages (Czech, Slovak, Slovenian) the sole word smetana refers to (sweet) cream.

An Adjective (zakysaná, kyslá, kisla) meaning soured needs to be added to refer to smetana in english sense.

Smetana is used in Central, Southeastern, and Eastern European cuisines in appetizers, main courses, soups and desserts.

In Ukrainian, Belarusian and Russian cuisines, sour cream is often added to borscht and other soups, and is used as a salad dressing and as a condiment for dumplings, such as varenyky and pelmeni.

Schmand mit Glumse (whipped cream with quark) is used in Prussian and other Germanic cuisines in savory dishes and also for cakes called Schmandkuchen and desserts.

[6][circular reference] A German medical book[7] published in 1677 recommended Schmant or Milchraam as the best part of the milk.

The Balkan name for fattier varieties of smetana, mileram, is probably a variation of the earlier Bavarian name for the product, Millirahm, meaning "milk cream".

[citation needed] The word "smetana" comes from the common Slavic "sъmętana", in turn from the verb "sъmětati" – to remove, to dump.

Smântână[10] is a Romanian dairy product that is produced by separating the milk fat through decantation and retaining the cream.