Can sana (the Romanian fermented milk drink) be made at home, and how?
Yes. Sana is a traditional Romanian fermented milk, thicker and slightly sweeter than yogurt, with at least 3.6 percent fat. The traditional home method uses fresh whole milk, a pinch of salt and about 5 tablespoons of cream from a previous batch as a starter, left at room temperature for up to 24 hours. Traditional recipes use raw milk, which carries food-safety risks.
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In this article
What is sana?
Sana is a fermented milk product from Romania. It is similar to yogurt, kefir or buttermilk, but slightly sweeter, thicker and denser. It typically contains at least 3.6 percent fat and is made by acid fermentation of whole milk. Do not confuse it with other products that share the name.
Can you make sana at home?
Yes, people in Romania have made it at home for generations. The method below is the traditional one described by a fermented-milk site. It relies on a starter of cream from an earlier batch, so the very first batch needs someone who already has some, or a bought sana to reuse.
Traditional method
- Strain fresh whole milk and warm it gently in a pot with a little water.
- Heat gradually, stirring now and then, until it boils, and add a little salt.
- Let the milk cool.
- Split it in two. Leave half covered at room temperature to thicken for up to 24 hours. A layer of cream forms on top; skim it off.
- The thickened milk left behind can be whisked and eaten like yogurt (called lapte batut).
- Warm the other half slightly, stir in about 5 tablespoons of the reserved cream, and leave it at room temperature to thicken.
- Whisk when set.
Keep the finished sana in the refrigerator. We did not find a published shelf life, so smell and taste it, and discard it if it is sour in a bad way, slimy or moldy.
Is it safe?
The traditional recipe calls for raw, farm-fresh milk. Raw milk can carry harmful bacteria, and children, pregnant women, older people and anyone with a weakened immune system are most at risk. We did not find a tested pasteurized-milk version, so we cannot promise the same result or the same safety margin if you try one. If you are unsure, buy commercial sana or a similar cultured milk instead.
What does sana taste like?
Slightly sweeter than similar products such as kefir or buttermilk. Bakers also use it in breads and pastries.
What can you use instead?
Full-fat plain yogurt, kefir or soured cream give a similar tang if you cannot find sana.
People also ask
Is sana the same as yogurt?
No. It is similar but thicker, denser and slightly sweeter, and made from whole milk with a cream starter.
Can I make sana with pasteurized milk?
Traditional recipes use raw milk. We did not find a tested pasteurized method, so results and safety may differ.
How long does sana take to make?
The milk thickens in up to 24 hours at room temperature, per the traditional method.
Sources
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