Varenets and ryazhenka: properties and differences of products

Ryazhenka and Varenets are two excellent dairy products of Russian and Ukrainian cuisine. Both are tasty, healthy and well digested.Despite the similarity, each product has its own characteristics, which are incorporated in the technology of their preparation.

Varenets and ryazhenka came to us from ancient times, then people did not know electric and gas stoves. Milk stewing for hours in the oven acquired a unique melted taste. Prepared these products mainly in the winter, when stoked the furnace. Today we have to use modern stoves. But, if possible, housewives torment milk just as long, evaporating liquid from it.

To understand the difference, you need to consider both recipes for fermented milk products.

Once ryazhenka in Ukraine called "knockers." For its preparation, milk was poured into clay containers (glechek). Today, you can also find such dishes, earthenware, ceramic pots are not deficient.

To cook ryazhenka at home, you need to warm up the oven well and put the stew milk for 6-8 hours. The temperature of languor should not pass the mark of 100 degrees, this is the optimal mode for the breakdown of proteins, thanks to this process, the beneficial properties of the product are improved and its taste is improved.

Cloturing for a long time in clay pots, the milk is compacted, it becomes thicker due to evaporation of the liquid, it acquires a pleasant taste. Turning off the oven, leave it to cool, and then add sour cream. The product is laid out in portions, warmed and left to ripen.

During the preparation of the varenza, the milk is also languished for a long time, adding cream to it. The oven must maintain a temperature of 120 degrees. With the gradual heating of the milk does not boil, and languishes, evaporating moisture and forming a brown crust. It becomes saturated and fragrant.

Taking the product out of the oven, allow it to cool slightly and add yogurt to the still warm milk in order to saturate the lactic acid bacteria. Then the varenets are transferred to a cool place for 5-7 hours.

Varenets and ryazhenka for the gastrointestinal tract provide an invaluable service. Dairy bacteria improve the GI flora and inhibit pathogens. With regular intake of these drinks can successfully deal with dysbiosis and other intestinal disorders.

In fact, all the beneficial vitamins and microelements of milk are also found in fermented milk products. They are rich in calcium and phosphorus, essential for the teeth and bone system. Easily digestible protein helps build muscle.

Vitamins of group B, and also D and C support immunity, nervous system, work of a liver and heart.

Let's try to figure out what makes Varenets different from ryazhenka.

• First of all, with the preparation technology, it takes longer to boil the varenz.
• Varenets has a lighter cream color, ryazhenka more brown shades, it is more pronounced taste of baked milk.
• Due to the presence of sour cream, the fat content and caloric content of ryazhenka is higher than that of other fermented milk product. Therefore, varenets is more suitable as a drink for the diet menu.
• Varenets has a higher acidity. Ryazhenka contains more calcium, but less phosphorus, otherwise the mineral composition differs little.
• Ryazhenka fermented kefir fungi, and varenets - acidophilus bacillus (bacteria).
• Ryazhenka is considered a product of Ukrainian cuisine, Varenets is Russian.

See the video below for the properties and differences between Varenza and Ryazhenka.