Here is a source: Dairy Science Abstracts, 1981, 43. Also, Romanskaya, N.N.; Dyment, Bashirova et al. 1980 USSR patent.
Smetanka is made from cream with 10% fat (sounds like rich whole milk). Acetobacter lactis, acidophilus or casei, leuconstoc lactis and mesonteroides dextranicum and streptococcus lactis remoris are added. Cream should be at 79-82 degrees fahrenheit, and ferment 6-8 hours. Periodic mixing in first two hours (this probably determines the texture), then cooled to 60 degrees. 10-15 grams of powdered skim milk is added per liter before pasteurization. The result is cream that is 70 percent acid.
The cultures described may likely be found in probiotic yogurts or kefirs, or perhaps in capsules. I have acidophilus in capsules.
Now, can someone turn this into a recipe? Such as, add 1 cup of many-cultured yogurt to half-gallon of whole milk or cream that is 80 degrees, and let sit, stirring, then cooling gradually, perhaps in a cold-water bath, followed by ice water, followed by ice? Refrigerate after 8 hours?