najtučnejšia časť mlieka. V tradičnej kuchyni sa smotana zbierala zvrchu kyslého mlieka a v mutovníku sa z nej stĺkalo maslo. Na Slovensku sa maslo robilo predovšetkým z kravskej smotany, v oblastiach s rozvinutým chovom oviec sa ku kravskej pridávala aj ovčia smotana. V bohatších gazdovstvách sa smotana používala v kuchyni na prípravu zátrepky, ktorou sa zahusťovali kyslasté polievky a prívarky. Smotanou sa niekde zvykli natierať aj placky.
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