Varenets is a fermented dairy drink with a caramel taste and creamy color. Varenets was traditionally produced by baking milk in a Russian oven and fermenting it with sour cream.[3]
Commercially available cultured varenets is milk that has been pasteurized and homogenized (with 0.5% to 8.9% fat), and then inoculated with a culture of Streptococcus thermophilus to simulate the naturally occurring bacteria in the old-fashioned product.[4][5]
Similar dairy productsEdit
There's a word ryazhenka for a very similar fermented dairy product. While some dictionaries treat these two names as synonyms,[6] the industry standard GOST distinguishes between the two products, specifying somewhat different production processes.[4]
Similar products are qatiq and kaymak in Turkic countries.[7] The milk should be heated to a high temperature before fermentation. This is the main similarity of ryazhenka, varenets, qatiq, and kaymak that distinct it from other yogurt-based products, although kaymak and qatiq are more thick in consistency.
^Goldstein, Darra (1999). A taste of Russia : a cookbook of Russian hospitality (2nd ed.). Montpelier, VT: Russian Life Books. ISBN9781880100424. varenets.
^ abtranslated; introduced; Toomre, annotated by Joyce (1998). Classic Russian cooking : Elena Molokhovets' A gift to young housewives (1st pbk. ed.). Bloomington: Indiana University Press. ISBN978-0-253-21210-8.
^Molokhovets, Elena (1998) [1861]. Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives. Translated by Toomre, Joyce Stetson. Indiana University Press. p. 369. ISBN9780253212108.
^ abГОСТ Р 53508-2009. Варенец. Технические условия (International State Standard GOST 53508-2009. Varenets. Specifications; in Russian)
^ГОСТ 31455-2012. Ряженка. Технические условия (International State Standard GOST 31455-2012. Ryazhenka. Specifications; in Russian)
^С. И. Ожегов; Н. Ю. Шведова (1999). "Ряженка". Толковый словарь русского языка. Москва: Российская академия наук. Институт русского языка им. В. В. Виноградова. ISBN5-89285-003-X. [Sergey Ozhegov; Natalia Shvedova (1999). "Ryazhenka". Dictionary of the Russian Language (in Russian). Moscow: V. V. Vinogradov Russian Language Institute of the Russian Academy of Sciences.]
^А. Сальникова; А. Толиверова (1880). Поваренная книга для молодых хозяек. [A. Salnikova; A. Toliverova (1880). A Cookbook for Young Housewives (in Russian).] Reprinted in Пасхальный домашний стол. Блюда к Великому посту и Пасхе. Litres. 2015. p. 105. ISBN9785457836976.
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varenets, russian, варенец, stewed, sometimes, anglicised, stewler, simmeler, fermented, milk, product, that, popular, russia, similar, ryazhenka, made, adding, sour, cream, smetana, baked, milk, alternative, namesstewler, simmelerplace, originrussiamain, ingr. Varenets Russian varenec lit the stewed one sometimes anglicised as stewler or simmeler is a fermented milk product that is popular in Russia 1 2 Similar to ryazhenka it is made by adding sour cream smetana to baked milk 2 VarenetsAlternative namesStewler simmelerPlace of originRussiaMain ingredientsMilk Media Varenets Contents 1 Production 2 Similar dairy products 2 1 Similarity to qatiq and kaymak 3 See also 4 ReferencesProduction EditVarenets is a fermented dairy drink with a caramel taste and creamy color Varenets was traditionally produced by baking milk in a Russian oven and fermenting it with sour cream 3 Commercially available cultured varenets is milk that has been pasteurized and homogenized with 0 5 to 8 9 fat and then inoculated with a culture of Streptococcus thermophilus to simulate the naturally occurring bacteria in the old fashioned product 4 5 Similar dairy products EditThere s a word ryazhenka for a very similar fermented dairy product While some dictionaries treat these two names as synonyms 6 the industry standard GOST distinguishes between the two products specifying somewhat different production processes 4 Similarity to qatiq and kaymak Edit Similar products are qatiq and kaymak in Turkic countries 7 The milk should be heated to a high temperature before fermentation This is the main similarity of ryazhenka varenets qatiq and kaymak that distinct it from other yogurt based products although kaymak and qatiq are more thick in consistency See also Edit Food portalList of dairy products List of Russian dishes List of yogurt based dishes and beveragesReferences Edit Goldstein Darra 1999 A taste of Russia a cookbook of Russian hospitality 2nd ed Montpelier VT Russian Life Books ISBN 9781880100424 varenets a b translated introduced Toomre annotated by Joyce 1998 Classic Russian cooking Elena Molokhovets A gift to young housewives 1st pbk ed Bloomington Indiana University Press ISBN 978 0 253 21210 8 Molokhovets Elena 1998 1861 Classic Russian Cooking Elena Molokhovets A Gift to Young Housewives Translated by Toomre Joyce Stetson Indiana University Press p 369 ISBN 9780253212108 a b GOST R 53508 2009 Varenec Tehnicheskie usloviya International State Standard GOST 53508 2009 Varenets Specifications in Russian GOST 31455 2012 Ryazhenka Tehnicheskie usloviya International State Standard GOST 31455 2012 Ryazhenka Specifications in Russian S I Ozhegov N Yu Shvedova 1999 Ryazhenka Tolkovyj slovar russkogo yazyka Moskva Rossijskaya akademiya nauk Institut russkogo yazyka im V V Vinogradova ISBN 5 89285 003 X Sergey Ozhegov Natalia Shvedova 1999 Ryazhenka Dictionary of the Russian Language in Russian Moscow V V Vinogradov Russian Language Institute of the Russian Academy of Sciences A Salnikova A Toliverova 1880 Povarennaya kniga dlya molodyh hozyaek A Salnikova A Toliverova 1880 A Cookbook for Young Housewives in Russian Reprinted in Pashalnyj domashnij stol Blyuda k Velikomu postu i Pashe Litres 2015 p 105 ISBN 9785457836976 This Russian cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Varenets amp oldid 1160242077, wikipedia, wiki, book, books, library,
