How to cook varenets at home?

Sour milk drinks and foods are very helpful. Products from fermented milk have many items. One of them is varenets, the taste of which has been familiar to many since childhood.For someone, this delicacy is associated with a village stove, because it is in it that is best to stew milk. However, the varenets can be made at home in the conditions of the usual cuisine of a modern city apartment.

The composition of this fermented milk drink more than 200 valuable trace elements and substances. Including those whose regular supply the human body constantly needs:

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

Often Varenets confused with ryazhenka. They really have similarities. Both sour milk drinks are made from baked milk by fermenting it. But varenets is more delicate to taste. This property gives him the addition of sour cream or cream.

And also the temperature of the milk languor is different for the preparation of these two products. For ryazhenka it is almost two times lower.

The quality of the varenets, its calorific value depend on the raw milk used to prepare the product. The most delicious, tender and healthy Varenets is obtained from whole, non-skimmed milk. Caloric content of 100 grams of finished dairy products with milk fat content of 3.2% is 53 kcal. The protein content in the same amount of boiled sugar is 2.9 g, fat is 2.5 g, carbohydrate is 4 g.

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

• First of all, the product has a beneficial effect on the gastrointestinal tract. It stimulates intestinal peristalsis, restores its microflora. By consuming at least 150-200 grams of varenza a day, you can forget about constipation, irregular stools, and rumbling in the stomach.
• The use of dairy products helps to strengthen the immune system.
• Varenets can be included in the diet fasting days and weight loss diets.
• The composition of sour milk drink includes calcium and phosphorus. Due to this, with regular use of Varenets, 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 the vascular system. These substances are present in the product in large quantities.
• Varenets is used in cosmetology. On its basis, nourishing masks are made for the skin of the face and head.

Varenza has very few restrictions on consumption. The first is the individual intolerance to milk protein. You should not use a product with high fat content during exacerbation of pancreatitis, gastric or duodenal ulcers, as well as in acute gastritis. However, during the remission of these diseases, the drink is not contraindicated.

Varenets can be cooked at home. But immediately it is worth making a reservation that the quality and taste of the final product is very much dependent on the properties of the milk used. Best of all, if it is from a domestic cow. A product not subject to separation and pasteurization is most appropriate.

Of course, for the manufacture of homemade varentsa you can buy milk in the store. But in this case it is important that its fat content is at least 3.2%. Cream or sour cream, which is also included in the recipe of homemade varenz, also should not be skimmed.

Sour milk drink is best prepared in a ceramic or heat-resistant glass container. You can use enameled saucepans or dippers.

Next will be described several recipes for making varenza.

In the first variant, an oven will be used for milking the milk.

• Milk in the volume of two liters should be poured into the container and put into the oven, preheated to 150-170 degrees. The oven door should remain ajar.
• In the process of soaking a film will periodically form on the surface of the milk. It should be lowered to the bottom with a wooden spoon or spatula. At the same time it is necessary to mix the entire contents of the saucepan.
• The process of heating the milk continues until it becomes richer and its volume does not decrease 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.
• The pot must be removed from the oven and wait until the melted milk has cooled to 40 ° C.
• After this, add 50 ml of fresh fat cream. You can use slightly acidified milk cream in the same quantity. The whole mass in the pan is mixed.
• Dishes with baked milk and sour cream are wrapped well. In this state, you need to leave the contents of the saucepan for fermentation, which will last 12-15 hours.

Varenets at home can be prepared in a slow cooker.

• To boil a fermented milk drink, select the mode “Quenching” and cook 1 liter of milk for 5 hours.
• Cool the milk to 40 ° C, put 4 tbs. spoon cream or cream, mix.
• Now we set the “heating” mode (“temperature maintenance”) for 25-30 minutes.
• After the expiration of the program time, we leave the product in a closed multicooker for another 6 hours. Delicious varenets ready.

Thermos cooking is also a very popular recipe.

• A liter of milk pour into the pan and bring to the stove to a boil.
• Gently pour hot milk into a thermos flask with a glass flask, after pouring it with boiling water.
• Milk should be braised in a closed thermos for at least 15 hours.
• Next in the milk, now become creamy-beige, you need to add 250 ml of cream or sour cream. And it is also possible to use natural yoghurt without sugar and additives for the starter. To make it easier to mix, it is better to pour the milk into a saucepan.
• The mass is again poured into a thermos, tightly closed. Souring the drink will last about 12 hours. Ready varenets pour in jars and store in the refrigerator.

The following video presents the recipe of Russian Varents.