How to make Varenets at home recipe. Varenets - recipes and preparation of fermented baked milk

Do you remember that grandmothers used to make homemade fermented baked milk and varenets in cups? So how to prepare baked milk, varenets, and ryazhenka at home?

Varenets

For those who were unlucky enough to visit their grandmother in the village as a child, and not only have they not tried it, but they have never even heard such a word, we give you a certificate: Varenets is homemade fermented baked milk. And this traditional fermented milk product is called that because it is made from baked milk, which is evaporated (boiled) for a long time. In addition to the fact that Varenets is incredibly tasty, tender, with a silky structure, it also normalizes the intestinal microflora, improves immunity, and contains a lot of calcium and phosphorus.

Varenets at home- recipe

Ingredients:

Milk - 3 l;

Sour cream - 9 tbsp. spoons

Preparation

How to make Varenets? Very simple! Add sour cream to the baked milk and let it brew for several hours. But with its base, milk, you will have to tinker. We immediately dismiss the option with a store-bought product - this is not why we started the whole conversation about homemade Varentsy, the same one that grandma spoiled us with.

So, get baked milk can be done in several ways:

Traditional, in a wood-burning oven. Simmer the milk in an open clay pot until a third of the volume is gone and it becomes thick, creamy beige. In a modern kitchen, the best way to imitate the conditions in an oven is the so-called slow cooker, Slowcooker, a ceramic pan with a heater. It will take about 10 hours to prepare baked milk, but you will get foam (for which many people love Varenets) and a characteristic bright nutty flavor.

In a conventional oven, preparing baked milk is problematic, since even the minimum temperature can be high, and the milk will boil, but it should simmer. To lower the temperature, you can open the oven slightly. Milk in an open cast iron pot is evaporated to a third of its volume in 5-6 hours.

In a thermos with a glass flask.

Why is glass important? It is able to maintain temperature for a long time. However, you can also use a metal thermos. Just wrap it up extra and leave it in a warm place. Boil the milk and pour it into a thermos for 12-15 hours. As time passes, it will take on a caramel color. The taste, of course, will not be as rich, but you will not lose in volume.

Now you can proceed directly to preparing the Varents itself. Cool the milk to the optimal body temperature for fermentation (if you put your hand in it, you should feel a little warm). Remove any foam that has formed. Place sour cream in pre-prepared glass jars, add a little baked milk and stir well. Add milk to the top, mix everything again and spread the foam. Close the jars with nylon lids, wrap them up and leave for 6 hours. We check the readiness by tilting the jar - the varenets should be thick and difficult to pull away from the walls. Varenets finally hardens in a few hours in the refrigerator.

Of course, in order not to mess around, you can prepare Varenets in one large container, for example, pour it back into a thermos. But then you will have to rearrange it, the structure will be disrupted, and you will certainly lose some of the pleasure from eating. So it’s better to make the future Varenets in portions. It is very similar to yogurt, and it can be prepared conveniently in a yogurt maker.

Not only sour cream is used as a starter, but also natural yogurt, kefir and even Varenets from the previous batch.

How to cook Varenets in a slow cooker?

Ingredients:

Milk -1 l;

Yogurt - 4 tbsp. spoons.

Preparation

First, simmer the milk for 5 hours in the stew mode. Let cool to 40 degrees, add yogurt and beat with a blender. Pour the resulting mixture into the multicooker and set the “Warming” mode for 25 minutes. Then turn it off and let it simmer under the lid for another 6 hours. The result is a very tasty varenets with dark creamy foam.

Cooking in a regular thermos

Pour milk into a saucepan, bring it to 90-95°C on the stove, do not allow it to boil.

Then pour the milk into a clean, scalded thermos. Screw the lid on and leave it overnight.

In the morning, return the milk to the pan and cool to about 40-45°C.

After cooling, ferment with sour cream at the rate of 500 g of sour cream per 1 liter of baked milk.

Pour into the thermos again and leave for about 6-7 hours.

You can serve homemade varenets with sugar, cinnamon, black crackers and honey. Bread made with hop sourdough will also go well with it.

Try this simple delicacy and remember your childhood.

Another cooking method is Baked milk

Pour whole milk into a saucepan and heat to a boil. Then put the milk to simmer in a cool (about 160°) oven for 2-3 hours. Dip the foam that forms on the surface into the milk with a spoon. You need to do this 5-6 times while the milk is simmering. When the milk has reduced in volume and turned creamy, remove it from the oven.

VARENETS - FERMENTED MILK PRODUCT PREPARED AT HOME

Varenets is a fermented milk product, made, like ryazhenka, from baked milk, but unlike the latter, softened with sour cream or cream. The final characteristics of Varenets are directly determined by the quality of baked milk, which is the basis of the traditional Russian drink. In the old days, Varenets was simmered in a Russian oven, resulting in a delicacy that was amazing in taste and aroma. Let's prepare an analogue that is close in properties in a modern kitchen.

How to cook Varenets at home - recipe

For Varenets to be a great success, it is better to use homemade whole milk and sour cream or cream of the same origin. When using store-bought products, the risk of failure increases significantly.

Ingredients:

• whole milk – 2 l;
• homemade sour cream or sour cream – 500 ml.

Preparation

1. First, let's make sure we have the necessary utensils for preparing Varents. A ceramic or clay pot is the ideal vessel for creating the perfect quality product.
2. Pour whole homemade milk into the pot and place the container in an oven preheated to 150 degrees. The door of the device should be slightly open while the dairy product is simmering.
3. From time to time, stir the Varents base, using a wooden spoon to lower the resulting caramel-colored film to the bottom of the vessel.
4. After the volume of milk has halved and it becomes creamy, add sour cream to the bowl and mix.
5. We wrap the pot with the Varents base in something warm and leave it for about fifteen hours to ferment and ripen.
6. After time, a tasty, aromatic, appetizing and extremely healthy product will be ready - you can take a sample.

Varenets is eaten warm, ideally with fresh bread and honey.

How to make Varenets at home in a thermos?

Tiring long simmering in the oven can be replaced by infusing milk in a thermos. The advantage of this method is that the volume of raw materials remains at the same level. To implement the idea, you must take a thermos with a glass flask.

Ingredients:

• whole milk – 1 l;
• homemade sour cream or natural yogurt without additives – 250 ml.

Preparation

1. Bring homemade milk to a boil, immediately pour it into a glass thermos and close it tightly for fourteen hours.
2. After a while, pour the milk base into another bowl and after it has cooled to forty degrees, add sour cream or yogurt.
3. Mix the mixture thoroughly, pour it back into the thermos and leave for several hours to ferment and obtain Varents.
4. The final stage can be carried out in other containers instead of a thermos, for example, in ordinary glass jars. They must be clean, dry, ideally sterilized.
5. After infusing hot milk in a thermos and acquiring its characteristic baked taste and aroma, mix it with yogurt or sour cream, pour into containers, wrap and leave in a warm place until thickened. In about four to five hours, the tasty, healthy and aromatic delicacy will be ready.

Now you know what Varenets is made from, and you can prepare the delicacy yourself in your kitchen by choosing the appropriate method.

PS: Recipe from the Internet... I want to try making it in a slow cooker...

What progress has come! If earlier, in order to prepare baked milk, it was necessary to simmer it in a stove or oven for 4-5 hours, now this process becomes invisible and completely simple! In this recipe I will show you how to cook baked milk in a slow cooker, it's simple. And making Varenets from it is not a problem at all, so let’s get started.

I use farm milk, which means full fat, I can’t tell you the exact percentage, but it’s real. I have regular sour cream from the store.

It is better to use raw milk, not pasteurized. This is exactly what I have, they write about this “subject to mandatory boiling”. I pour the milk into the slow cooker and close the lid.

I turn on the multicooker and set the “simmer” mode for 2 hours.

During the simmering process, you can look a couple of times and use a sterile spoon to melt the foam. When the beep sounds, our baked milk is ready, it is brownish in color with a thick foam. The foam can be removed for the time being, and then put in parts on our Varenets, but that’s if you like it, and I do!

Pour the milk into portioned yogurt jars and wait for it to cool to 40 degrees.

Add a teaspoon of sour cream to each jar of cooled milk and mix. Place a piece of foam on top and leave it to ferment on the table. I regretted that I did not use the yogurt maker and my varenets fermented on the table all night.

In the morning, put the almost ready Varenets in the refrigerator.

After 4 hours in the cold, the Varenets is ready! Help yourself!

Bon appetit!

Fermented milk drinks and products are very healthy. Products made from fermented milk come in many names. One of them is Varenets, the taste of which is familiar to many from childhood. Some people associate this delicacy with a village stove, because it is in it that it is best to simmer milk. However, Varenets can be made at home in the ordinary kitchen of a modern city apartment.

This fermented milk drink contains more than 200 valuable microelements and substances. Including those that the human body constantly needs in regular supply:

• vitamins of groups A, C, B, E, PP;
• iron;
• sulfur;
• calcium;
• magnesium;
• sodium;
• phosphorus;
• lacto- and bifidobacteria;
• lactic acid;
• saturated fatty acids.

Product Features

Varenets is often confused with fermented baked milk. They really do have similarities. Both fermented milk drinks are prepared from baked milk by fermenting it. But Varenets is more delicate in taste. This property is given to it by the addition of sour cream or cream.

The simmering temperature of the milk for preparing these two products is also different. For ryazhenka it is almost two times lower.

The quality of Varents and its calorie content depend on the raw milk used to prepare the product. The most delicious, tender and healthy Varenets is made from whole, non-skimmed milk. The calorie content of 100 grams of finished fermented milk product with a milk fat content of 3.2% is 53 kcal. The protein content in the same amount of Varents is 2.9 g, fat 2.5 g, carbohydrates 4 g.

Benefits of use

Like other fermented milk products, Varenets has a lot of properties that improve the condition and functioning of many organs and systems of the body. Its regular use in the absence of individual intolerance and contraindications is recommended for people of all ages.

• First of all, the product has a beneficial effect on the gastrointestinal tract. It stimulates intestinal motility and restores its microflora. By consuming at least 150-200 g of Varents per day, you can forever forget about constipation, irregular bowel movements, and rumbling in the stomach.
• Consumption of fermented milk products helps strengthen the immune system.
• Varenets can be included in the diet of fasting days and weight loss diets.
• The fermented milk drink contains calcium and phosphorus. Thanks to this, with regular use of Varents, teeth and other bone tissues of the body are strengthened.
• Two trace elements - potassium and magnesium - are very important for the health and maintenance of good performance of the heart muscle and vascular system. These substances are present in the product in fairly large quantities.
• Varenets is also used in cosmetology. It is used to make nourishing masks for the face and scalp.

Contraindications

Varents has very few restrictions on its consumption. First of all, this is individual intolerance to milk protein. You should not consume a product with high fat content during an exacerbation of pancreatitis, stomach or duodenal ulcers, as well as acute gastritis. However, during the period of remission of these diseases, the drink is not contraindicated.

Recipes

Varenets can be prepared at home. But it’s worth mentioning right away that the quality and taste of the final product very much depend on the properties of the milk used. It is best if it comes from a domestic cow. A product that is not subject to separation and pasteurization is most suitable.

Of course, you can buy milk in the store to make homemade Varents. But in this case it is important that its fat content is at least 3.2%. Cream or sour cream, which are also included in the recipe for homemade varenets, should also not be low-fat.

Fermented milk drink is best prepared in ceramic or heat-resistant glass containers. You can use enamel saucepans or ladles.

In the first option, an oven will be used to simmer the milk.

• Milk in a volume of two liters must be poured into a container and placed in an oven heated to 150-170 degrees. The oven door should remain ajar.
• During the simmering process, a film will periodically form on the surface of the milk. It needs to be lowered to the bottom with a wooden spoon or spatula. At the same time, you need to mix all the contents of the saucepan.
• The process of heating the milk continues until it is boiled down and its volume is reduced by half. At the same time, the milk will acquire a delicate creamy beige color. At this time, the gas in the oven can be turned off.
• You need to remove the pan from the oven and wait until the baked milk cools to 40°C.
• After this, add 50 ml of fresh fat sour cream. You can use slightly acidified milk cream in the same quantity. The entire mass in the pan is mixed.
• Dishes with baked milk and sour cream are well wrapped. In this state, you need to leave the contents of the saucepan for fermentation, which will last 12-15 hours.

The readiness of the product can be judged by its thickening and pleasant aroma. The fermented milk drink should be poured into small glass containers and stored in the refrigerator. It is best to consume the product fresh, and storing Varents should not exceed three days.

Varenets can be prepared at home in a slow cooker.

• To brew a fermented milk drink, select the “Stew” mode and simmer 1 liter of milk for 5 hours.
• Cool the milk to 40°C, add 4 tbsp. spoons of sour cream or cream, mix.
• Now we set the “heating” (“maintaining temperature”) mode for 25-30 minutes.
• After the program time has expired, leave the product in the closed multicooker for another 6 hours. Delicious Varenets is ready.

Today, on store shelves there is a wide range of dairy and fermented milk products that are considered essential food products. According to world-famous nutritionists, the inclusion of fermented milk drinks in the diet has a beneficial effect on the functioning of the digestive system of adults and children and the entire human body as a whole.

Among such drinks, a special place is occupied by my favorite products with caramel flavor - fermented baked milk and varenets, prepared on the basis of baked whole milk by fermentation with beneficial bacteria. In consistency and taste, both drinks are similar to each other, and only a sophisticated consumer who understands the nuances of technology will find certain differences between Varentsy and ryazhenka.

Both drinks are similar in taste, since they contain beneficial lactic bacteria, which determine the nutritional value and their undoubted health benefits. Varenets and ryazhenka differ in their production technology - traditionally in Ukraine and the European part of Russia it is prepared by adding sour cream to melted milk at the rate of 0.2 kg per liter, and in Siberia and the Urals thick varenets, which can be eaten with a spoon, is often made on the basis heavy milk cream and serve this dish with tea.

Varenets and ryazhenka: what is the difference?

To prepare both drinks under industrial conditions, cow's milk is melted for 3-8 hours until its volume is reduced by approximately a third. The resulting substance has a reddish tint and a characteristic pleasant taste.

Next, the product is fermented by adding lactic acid streptococci and Bulgarian thermophilic bacillus to prepare fermented baked milk and sour cream or cream to produce Varenets. The fermentation process occurs by maintaining a temperature of about 40°C for 3-4 hours.

In fact, both fermented baked milk and Varenets are a type of natural Bulgarian yogurt, but without any flavoring additives. In the old days, to prepare Varenets, they took special clay pots, which were placed in a Russian oven to simmer the milk overnight. The finished product is much lighter in color than fermented baked milk.

Another significant difference between Varenets and ryazhenka, especially when prepared at home, is its increased thickness and calorie content due to the presence of fatty sour cream or cream. The energy value of ready-made Varents is about 53 kcal, and homemade - up to 100 kcal/100 g of product. And based on the composition, it is believed that Varents contains much more phosphorus, and fermented baked milk is a product rich in calcium.

A tasty and nutritious varenets, the homemade recipe for which I will describe in detail below, will not be difficult to prepare on your own, since almost every housewife has modern kitchen appliances at her disposal - a multicooker and a yogurt maker, so it is not at all necessary to have a Russian stove in an apartment or private house. But first, let's look at the biochemical composition and beneficial properties of the product.

The benefits of Varents for human health

Like all fermented milk drinks, Varenets is classified as a dietary product recommended for therapeutic and preventive nutrition of patients with gastrointestinal problems. Why is Varenets so beneficial for health, besides its beneficial effect on the digestive organs? All biologically active components of the product are in a form bioavailable to the body.

We are talking about easily digestible proteins responsible for building muscle tissue, calcium, beneficial for the health of bones and teeth, vitamin D, necessary for the prevention of osteoporosis and brittle bones, B vitamins, ascorbic acid and retinol, without which not a single physiological process can do. The presence of lactic acid beneficial bacteria allows you to maintain the balance of intestinal microflora, in which cells of the immune system live.

Varenets has a mild laxative and diuretic effect, so it is indispensable for people prone to constipation, as well as for obesity, as it allows you to get rid of fecal debris and increased tissue swelling. According to nutritionists, you can spend protein fasting days on Varents, allowing you to reduce body weight from 1 to 3 kg by cleansing the body and activating metabolic processes.

The product has also proven itself well in home cosmetology. Applying masks based on pure Varenets to the face and hair or in combination with other products promotes rejuvenation, cell regeneration, increased hydration, tightening of the oval and high-quality nutrition of the epidermis and the entire head of hair. Try wrapping your hair in Varenets 1 hour before washing, and you won’t recognize your curls, which will become silky, smooth and manageable.

Cooking Varenets - recipes for home

Every housewife, if desired, can prepare Varenets at home. To do this, you will need country milk, which is much healthier than store-bought pasteurized milk, and a minimum amount of patience.

First you need to melt the milk. For this purpose, you can use an oven (the milk is simmered for 6-8 hours at a temperature of no more than 130°C, preferably in a clay pot), but it is most convenient to heat it in a slow cooker.

Pour 1 liter of milk with a fat content of 2.5 to 3.2% into the bowl of the device (the fattier the milk, the tastier the finished product), close the lid and steam release valve, set to the “Chef”, “Multi-cook”, “Simmering” mode. or “Stewing” (the choice of mode depends on the characteristics of your kitchen assistant and model).

• Set the time to 6 hours. During this period, at a temperature of 95°C, the milk will decrease in volume, acquire a delicate creamy hue and an amazing caramel taste.

Next, the baked milk is cooled to a temperature of 35-40°C (not higher, since higher temperatures lead to the death of beneficial bacteria). Place 2 tablespoons of sour cream or natural yogurt in a sterile and dry jar (I tried both options, I liked the Greek yogurt dumpling better) and pour in baked milk.

The container is kept near the battery, carefully wrapped in a thick blanket, for 3 hours. If you have a yogurt maker at home, the process is simplified, since this device automatically maintains a temperature of about 38°C. The finished Varenets is stored in the refrigerator, but no more than 3 days.

Here is such a simple technique.

Try to master the recipe for making Varenets at home, and you will forever become an ardent fan of this delicious and healthy drink. It is drunk in its pure form, and various tasty treats are also added, for example, ground cinnamon, natural honey, jam, frozen berries, fruit syrups, sweet crackers, etc. Varents makes excellent baked goods and pancakes. Good luck with your culinary experiments!