Varenets homemade calories. Varenets - benefit and harm. What is combined with in cooking

Varents description and recipes. Chemical composition and calorie content of a fermented milk product, the benefits and harms of consumption. What dishes can be prepared? How to choose a delicious drink and can it be used if it starts to spoil?

The content of the article:

Varenets is sour milk product made from baked milk with the help of sourdough, sour cream or heavy cream. In Ukraine is national dish, but is also prepared in Russia in Siberia, Armenia, Turkey, Georgia, Azerbaijan. The structure is homogeneous, the color is cream, the surface is pinkish or brownish, the taste is pleasant, sweetish. The consistency depends on the cooking technology: they drink “store-bought” Varenets, and eat homemade with a spoon.

How is varenets prepared?

Technology for the production of fermented milk products Food Industry and at home differs not only in the number of processes, but also in the type of raw materials and sourdough. At home, fresh fat milk is used, and in industrial conditions - pasteurized, not higher than 2.5%. Home-made varenets, as already mentioned, is fermented with sour cream or less often cream, store-bought - with thermophilic streptococcus, pure cultures up to 3% acidity.

Process	Temperature	Time
Pasteurization	95-99°С	40-80 minutes
Cooling	41-45°C	up to 2-4 hours
Fermentation and fermentation	75-80°С	3-6 hours
Mixing	4±20°С	30-40 minutes with gradual cooling
Maturation	4±20°С	9-14 hours

After ripening, the clot is stirred, cooled first to 16 ± 2°C and fed to the workshop through a pipeline, where a special automatic machine for pouring and packaging is installed. Pre-sale preparation is completed in the refrigerator, where the finished product stands for 24 hours at a temperature of 4-2°C.

How to cook varenets at home:

Classic recipe. Homemade milk is kept in the oven, slow cooker or even in a thermos for several hours until the volume decreases by 1/4 or 1/3. Pour it into a saucepan with a thick bottom and walls. If you use an oven, then set the temperature to 160 ° C and keep it for 5-7 hours, the duration of the process in a thermos is at least 15 hours, and in a slow cooker - 6-7 hours in the "Extinguishing" mode. Then the baked milk is cooled to 40 ° C, fermented with thick sour cream in the proportion - 1 l / 1 tbsp. l. Varenets is not made like ryazhenka, insisting in a warm place. Fermentation is carried out at room temperature.
The nuances of cooking in a thermos: remove the foam, pour the milk into jars, mix, introduce the starter and redistribute the foam. After souring, clean in the refrigerator. When the feedstock is melted in a thermos, the volume of liquid does not decrease, so the final product is similar to a “store” one - they drink it.
Quick recipe in a slow cooker. Set the "Extinguishing" mode, leave the milk to languish for 5-6 hours. Cool down to a temperature where you can put your fingers down and experience a pleasant warmth - this is approximately 40 ° C. Unsweetened yogurt is added - 1 l / 1.5 tbsp. l, stir immersion blender. If there is no blender, then to mix the ingredients, the raw materials are poured into a saucepan so as not to damage the coating of the multicooker bowl. For fermentation, turn on "Heating" for 25-30 minutes, and then leave to infuse for 8 hours.
rustic recipe. Milk is simmered in an oven at 160°C for 5-6 hours or at 120°C for up to 14 hours. As soon as a ruddy foam appears on the surface, and the volume decreases by a third or half, you can get it. Cool to 30 ° C, ferment with thick sour cream, mix and pour into jars of 0.5 liters. Instead of a lid, the jars are closed with gauze folded in several layers, cleaned in a cool place until the liquid thickens, for 12-15 hours. The consistency of the future fermented milk product is constantly checked, if it turns sour, then cottage cheese will turn out. When the varenets thickens so much that when the jar is tilted it will “stick” to the edges, a piece of rye cracker is laid out on the surface of each container and sprinkled with a pinch of sugar mixed with cinnamon. For maturation, jars are removed for 5-6 hours in the refrigerator.
Creamy Varenets. Milk is mixed with heavy cream - 1:6. They put it in the oven, heated to 140 ° C, and simmer, constantly lowering the foam to the bottom, stirring until the liquid has completely evaporated. A couple of foams can be put aside on a plate. Combine sour cream, half a glass, 2 tbsp. l. sugar, 1 yolk. Pour the melted foams into a bowl, add the resulting sourdough mixture, beat. Fermented foams are poured into jars and put into the oven, which is cooled to a temperature of 40 ° C, left for up to 4-6 hours. Cool down to room temperature and put in the refrigerator. You can use it after 2 hours.

Depending on the manufacturing technology, the taste of the final product can vary significantly. Cinnamon and sugar are not the only possible additives. At the stage of "pre-sale" preparation, berries, honey, seasonings to taste and even salt can be added to the drink.

The composition and calorie content of Varenets

The pleasant color of the drink is provided by melanoidins - substances formed during the interaction during heating of milk proteins and lactose. Whatever recipe the fermented milk product is prepared for, it is pinkish-brown. And here the nutritional value differs significantly.

The calorie content of homemade milk varenets with fat sour cream can reach up to 62 kcal, and cooked in a thermos after pasteurization of the feedstock - 40 kcal.

When calculating diets, they usually take a calorie content of 53 kcal, of which:

Proteins - 2.9 g;
Fats - 2.5 g;
Carbohydrates - 4.1 g;
Ash - 0.7 g;
Water - 89.8 g.

Vitamins per 100 g:

Choline - 23.6 mg;
Vitamin PP - 0.8 mg;
Vitamin H - 3.2 mcg;
Vitamin D - 0.05 mcg;
Vitamin C - 0.8 mg;
Vitamin B12 - 0.4 mcg;
Vitamin B9 - 5 mcg;
Vitamin B6 - 0.05 mg;
Vitamin B5 - 0.4 mg;
Vitamin B2 - 0.13 mg;
Vitamin B1 - 0.03 mg;
Vitamin A - 22 mcg;
Beta carotene - 0.01 mg.

Minerals per 100 g:

Tin - 13 mcg;
Strontium - 17 mcg;
Aluminum - 50 mcg;
Cobalt - 0.8 mcg;
Molybdenum - 5 mcg;
Fluorine - 20 mcg;
Chromium - 2 mcg;
Selenium - 2 mcg;
Manganese - 0.006 mg;
Copper - 12 mg;
Iodine - 9 mcg;
Zinc - 0.4 mg;
Iron - 0.1 mg;
Sulfur - 29 mg;
Chlorine - 110 mg;
Phosphorus - 96 mg;
Potassium - 144 mg;
Sodium - 51 mg;
Magnesium - 16 mg;
Calcium - 118 mg.

Also in the composition of Varenets per 100 g:

Saccharides - 4.1 g;
Cholesterol - 8 mg;
Fatty acids - 1.5 g;
Organic acids - 0.8 g.

If the goal of regular drinking is to improve health, then before drinking it, you need to warm it up to at least body temperature. This increases the digestibility of the fermented milk product and allows the body to receive a complex useful substances in full.

Useful properties of cold Varents are different. It is absorbed much more slowly than it stimulates weight loss. While the stomach heats the received portion, the release of digestive enzymes is blocked, a long-lasting feeling of satiety is created. But anemia does not develop - the vitamin-mineral complex enters the body in full, albeit more slowly.

Useful properties of Varenets

The popularity of the drink has gained due to the taste and therapeutic effect. It is introduced into the diet during various diseases and for recovery after intoxication, with a hangover.

Varenets benefits:

As already mentioned, when warm, it accelerates peristalsis, helps to get rid of the accumulation of toxins and toxins, and increases the intoxication functions of the liver. In the cold - quenches thirst, restores the water-electrolyte balance of the body.
It creates favorable conditions for increasing the activity of the intestinal microflora and is itself a source of beneficial bifidus and lactobacilli.
It prevents the processes of decay in the digestive organs, blocks the development of putrefactive bacteria, and has an antifungal effect.
Increases immunity, helps the body cope with common inflammatory processes.
Prevents the development of osteoporosis, osteochondrosis and arthrosis, improves the quality of hair, teeth and nails.
Normalizes work of cardio-vascular system improves the conduction of nerve impulses.
It has a beneficial effect on the optic nerve.
Helps restore normal kidney function after pyelonephritis and glomerulonephritis.
It has a mild diuretic and choleretic effect, dissolves gallstones, relieves constipation.
Increases efficiency and improves brain function.

Varenets is introduced into the diet in preventive purposes to prevent atherosclerosis and hypertension.

A fermented milk product can be drunk with chronic pancreatitis, 100 g per day. It is allowed to enter the menu during pregnancy, lactation and children from 8 months. It is recommended to drink before going to bed - it speeds up falling asleep and helps to tune in to a night's rest.

Contraindications and harm of Varents

There are no restrictions on the use of a fermented milk product, except for individual intolerance.

You should not introduce a drink into the diet with celiac disease - intolerance to milk protein. Allergy symptoms may appear even with partial intolerance, in patients who perceive chal, kefir or whey. Signs of a negative reaction are peeling and increased dryness of the skin.

Harm from Varents can appear with abuse, with the acute stage of pancreatitis, colitis and enterocolitis, peptic ulcer, infectious diarrhea. When overeating, flatulence increases, belching and diarrhea appear.

Varenets Recipes

At home, you can experiment endlessly with the taste of a fermented milk product. Mixing with jam or honey, you get a drink that tastes like "Snowball", and with fruit juice and berry puree - like yogurt.

Recipes with a variety of delicious dishes:

Express chicken. A glass of drink (preferably a little sour) is poured into a container for kneading, add half a pack of melted butter, pour in a quarter teaspoon of salt and soda, one - sugar, about 500 g of flour. The dough should not stick to your hands, but be elastic enough. Then the batch is wrapped in cellophane and left at room temperature for 30 minutes. At this time, make the filling. Chicken fillet, 400 g, is cut into small pieces, fried in a pan in vegetable oil along with 1 onion until tender. 2-3 minutes before turning off, add diced potatoes - 3-4 pieces. Salt and pepper. The form is covered with foil, lubricate it sunflower oil. Half of the dough is rolled out into a layer, placed on a baking sheet, the sides are formed, the filling is poured and covered with the second half of the dough. Pinch the sides, make 1-2 holes in the surface and prick it with a fork. Bake in the oven at 160°C for about 40 minutes, until the potatoes are completely baked. Served with Varenets, only this time it should be fresh.
Parfait. A banana is placed in the blender bowl, raspberries - 100 g, honey - 1-2 tbsp. l., mix everything until completely homogeneous. Pour a glass of Varenets and beat so that the volume increases by 1/3 or 1/4. Carefully spoon into molds, put in the freezer for 3 hours. Served with a slice of lemon and mint.
Manna. Pour a glass of semolina with the same amount of Varenets and leave to stand for 40 minutes so that the cereal swells. At this time, beat 3 eggs with a glass of sugar. Combine the ingredients, pour in 100 g of melted butter, pour 0.5 tbsp. l. baking powder. It will be tastier if you add chopped nuts or soaked raisins during kneading (you only need to dry the berries by laying them on a paper towel). The consistency of the mixture should be like thick sour cream. The form or baking sheet is greased with oil, the dough is poured out, baked for half an hour at a temperature of 200 ° C.
Fritters. A glass of drink is knocked down with 2 eggs, a glass of flour, a quarter glass of sugar, soda on the tip of a knife, salted. Pour the batter into a hot frying pan with heated sunflower oil. Fried pancakes on both sides.

Sour-milk thick drink is an excellent breakfast and dinner, it can be used as an ingredient in various dishes.

A fermented milk product is one of the most popular dishes of ancient Slavic cuisine. The cooking method itself is adapted to the lifestyle of the peasants. In the evening they put a clay pot with milk in the oven, in the morning they mixed the leaven and put the dishes in the cellar. In the evening it was already possible to use.

If you cook varenets yourself, it will not spoil in the refrigerator for up to 5 days. But the store version remains fresh for up to 2 weeks - you just need to pour it into a tightly closed glass dish.

To choose a quality drink, it is advisable to use the recommendations:

The color of the product may be yellowish, creamy or brownish. Rustic Varenets usually has a brown crust on the surface.
In the store version, the ingredients should be indicated on the packaging: milk and sourdough, thermophilic streptococcus. The protein content is 2.5-3.2%.
A freshly prepared product can become sweetish only after adding sugar. After settling for 2 days, the acidity decreases.
The consistency should be only homogeneous, without clots, bubbles, dark clusters. If they are, you do not need to drink such a varenets. However, you shouldn't spill it. It is a great addition to your skin and hair care routines.

To tighten and restore skin tone, apply the product in pure form. Wash off 5 minutes after drying. But to moisturize and nourish the surface epithelium, it is better to make a mask: mix in equal amounts with vegetable oil any kind - sunflower, sea buckthorn or olive.

To speed up healing after sunburn the body is lubricated with a thick sour-milk mass, and when peeling due to increased dryness or too chlorinated water, it is applied to problem areas after a shower.

How to cook varenets - look at the video:

Do not refuse to enter Varents in the daily menu, if you have not already done so. What’s more, it’s easy to make your own at home.

Historical reference

In the past, earthenware was used to prepare this product. Fresh milk was heated in the oven all night. Then the resulting fresh milk was slightly cooled to 36 degrees, cream was added, and this whole mixture was infused in heat for some time. As a result, it turned out thick product. Nowadays, varenets has become more liquid due to small changes in cooking technology. At the same time, the current Varenets has not lost taste qualities his ancestor from the Russian stove.

The benefits of Varents

Regular use of Varents helps to improve the functioning of the stomach, intestines and kidneys.
The body receives calcium, which is found in large quantities in the drink. This is especially useful for people over 40 years old. Around this age, bone tissue begins to lose calcium. Varenets strengthens bone tissue.
Varenets is an assistant in removing toxic substances from the body.
Daily intake of the drink, especially in spring, helps in strengthening the immune system.
Varenets is indispensable in the nutrition of patients with vascular and cardiac pathologies.
Varenets has a laxative effect used in the treatment and prevention of constipation.
Microelements, vitamins and acids contained in Varents help to improve appetite.
Varenets is often included in the composition unloading diets. It helps in the fight against obesity.
The body easily absorbs varenets. This product is useful not only for children, but also for patients with diabetes, anemia, tuberculosis and other serious diseases.
Varenets normalizes the composition of the intestinal microflora. The beneficial bacteria that form in the drink protect the intestines from putrefactive processes.
Varenets promotes synthesis folic acid(vitamin B9), as well as vitamins A and D, which are important in the nutrition of pregnant women.
Macro - and microelements contained in Varentsa contribute to blood renewal.
Phosphorus, which is so rich in Varenets, is necessary for strengthening teeth.
Varenets, like other lactic acid products, is an effective tool in the fight against old age.
Varenets has also found its use in cosmetology. For skin care, moisturizing masks using Varenets are recommended. The skin of the face is pre-lubricated with vegetable oil or cream, Varenets is applied on top in an even layer. To enhance the moisturizing effect, you can cover your face with a damp warm towel. Ten minutes later, the mask is washed off with warm water.

Varenets and his harm

With all its advantages, this fermented milk drink has some limitations in use. With intolerance to cow's milk, even with the use of Varents, various allergic reactions can develop. A rash, peeling and itching of the skin may occur. Allergy sufferers have problems with digestion, such a formidable disease as atopic (allergic) dermatitis can develop.
If there is not enough lactose in the intestines, an enzyme necessary for the normal processing of lactose, then eating Varenets is not recommended. In this case, the drink can cause symptoms of flatulence: rumbling and bloating. The reason for this reaction is associated with a violation of the digestion of lactose (milk sugar). Fermentation of lactose occurs in the intestine. All people with lactose deficiency should exclude this fermented milk product from their diet.

Rules for the use of Varenets

In order for this product to be properly absorbed by the body, it must be consumed in small portions. Pre-varenets must be heated to 20 - 25 degrees. Thick varenets in nutrition is compatible with black bread and honey. Varenets and pastries are a good combination.

Rules for choosing Varents

The drink should not have a milky color. Its shade is yellowish-cream.
The composition of the product should not contain indications of the presence of dyes and preservatives. Only the presence of milk and sourdough is allowed.
Varenets is good for no more than 14 days.
Only live beneficial bacteria are allowed in Varents.
The presence of clots and bubbles in the drink is excluded. These elements indicate the presence of foreign microflora, which can be dangerous.

Product storage rules

Varenets should be stored only in a cold place. For this, it is desirable to use glassware. Metal containers are not suitable for storing fermented milk products. It is unacceptable to continue storing Varentsa longer than the expiration date. The natural product does not contain preservatives that promote long-term storage. Because of this, the acidity of Varents grows, and the drink becomes liquid.
With some shortcomings, Varenets has great advantages. This is a delicate and tasty product with a creamy hue and a thick texture. Varenets contains more than a hundred useful substances that have a beneficial effect on the human body. This drink is recommended for children and adults. The benefits of using Varenets outweigh it bad influence on the human body.

Varenets is prepared on the basis of baked cow's milk. A distinctive feature of Varents from ryazhenka is sourdough. Ryazhenka is prepared using a low-fat sourdough of lactic acid bacteria, and in the manufacture of Varenets, in addition to the sourdough, heavy cream is used. Cream gives the drink a softer, richer taste.

The taste of Varenets is tender, deep. Its unique taste properties are due to the traditional process of making the original drink - baked milk. Cow's milk, placed in earthenware, languished for a long time in a Russian oven, where the heat gradually faded away. When the amount of milk was reduced by a third, baked milk was considered ready.

An important point it was believed not to bring the milk to a boil - the milk languished in very comfortable conditions. When the milk was melted by a third and became thick (“baked milk” matured), the sourdough was put into the vessel and fatty warm cream was added.

The process of fermentation of baked milk continued in the oven. As a rule, by this moment the main heat in the oven subsided, the temperature in the oven was kept optimal for the process of reproduction of lactic acid bacteria (about 40 degrees). In a few hours, the varenets “ripened”, the drink turned out to be a thick, homogeneous consistency, with a mild taste and delicate color.

Modern technologies The preparation of Varents differs from the original Russian technologies, although they contain all the main stages: the production of baked milk and its fermentation. However, store-bought varenets differs not only in taste, but also in texture, it is drunk like kefir. The homemade drink made in the oven is usually very thick and is eaten with a spoon. Varenets is usually eaten lukewarm or at least at room temperature.

A chilled drink loses some of its flavor properties. Warm rye bread with honey is an ideal flavoring addition to Varents. However, any fresh pastries can be an ideal addition to Varents.

Composition of Varents

Varenets is a low-calorie product. Depending on the fat content, its calorie content can vary from 49 to 55 kilocalories per 100 grams of drink. Approximately 15 kilocalories come from proteins (2.9 grams per 100 grams of product), 23 kilocalories from fats (2.5 grams), and the rest from carbohydrates (4.1 grams).

Varents contains sugars as a result of the fermentation process, mainly mono- and disaccharides (4.1 g), saturated fatty acids (1.5 grams), low cholesterol (8 mg), traces of ash, organic acids (0.8 g ). Up to 89 percent is water.

Varenets is a real storehouse of vitamins and minerals useful for health. So, 100 grams of Varenets contains choline - 23.5 mg, vitamin PP - 0.8 mg, biotin (vitamin H) - 3.2 mcg, vitamin D - 0.05 mcg, vitamin A - 22 mcg, beta-carotene - 0.01 μg, ascorbic acid - 0.01 mg.

Varenets is a source of almost all B vitamins: B1 (thiamine) - 0.03 mg, B2 (riboflavin) - 0.13 mg, B5 (pantothenic acid) - 0.4 mg, B6 (pyridoxine) - 0.05 mg, B9 (folic acid) - 5 mcg, B12 (cobalamins) - 0.4 mcg.

Varenets contains almost all micro and macro elements of the Mendeleev's Periodic Table. Of particular importance for health, it is worth noting: a high content of potassium (144 mg), calcium (118 mg), chlorine (110 mg), phosphorus (96 mg), sodium (81 mg), sulfur (29 mg). Varenets also contains iron, selenium, tin, molybdenum, fluorine, chromium, copper, manganese and other minerals.

The benefits of Varents

The main advantage of Varents, as well as other natural fermented milk drinks, is its beneficial effect on the intestines. The lactic acid bacteria have positive influence on the intestinal microflora, improve digestion and, as a result, strengthen the entire immune system, because up to 80 percent of immunity is contained in the intestine.

Varents contains lactic acid, which suppresses the processes of decay in the body, since it contains substances similar to antibiotics in their effect on pyogenic microorganisms. Regular use of Varenets improves digestion. Yeast fungi affect the entire body, start recovery processes, rejuvenate the body.

Varenets can be called a beauty drink, as the improvement of digestion is reflected in the condition of the skin. Regular use of Varenets helps to normalize work sebaceous glands, reduce oily skin, the number and severity of acne.

Varenets is easily absorbed by the body, therefore it is useful in diet food, in children's practice, as well as for the nutrition of the elderly and people undergoing a recovery period after surgery or a long illness.

Nutritionists and doctors insist that Varenets is a good prophylactic against hypertension and atherosclerosis, as it has a beneficial effect on the cardiovascular system.

It is believed that Varenets helps cleanse the body of toxins and toxins, not only in the intestines, but also in the liver and kidneys. Varenets is also useful for anemia, as it contains iron in a form that is as easily and completely absorbed by the body.

Phthisiologists insist that regular use of Varents accelerates the healing of lung tissue in case of tuberculosis, and the beneficial effect of the drink on the liver reduces the effect medicines on this organ, in fact, its effect on the liver is similar to that of hepaprotectors.

As a part of Varenets, the content of ascorbic acid is relatively low, however, Varenets stimulates the production of vitamin C by the body. In the same way, the yeast fungus contained in varenets stimulates the production of other important vitamins, including vitamin D. This property makes varenets an indispensable product for pregnant women, whose body needs a higher intake of vitamin D in order to avoid various pathologies of fetal development.

Varenets will help normalize digestion and control appetite. If there are problems with being overweight, Varenets will help solve them. Firstly, the mild laxative properties of Varents allow you to naturally cleanse the intestines. Secondly, Varenets gives a long-lasting feeling of satiety with a minimum calorie content and a low carbohydrate content.

How to choose and store varenets

High-quality varenets has a delicate cream or yellowish color. The taste is sour, the consistency is homogeneous, denser than that of kefir, and lighter than that of sour cream. The smell is fresh, slightly pungent, like all fermented milk products. If the consistency is heterogeneous, the varenets has clots, bubbles, it is better to refuse such a drink in order to avoid poisoning.

The packaging should say "Varenets". The composition contains only two components: milk and sourdough. You should not choose a drink with a protein content of less than 2.5 percent. A low protein content indicates a low quality product and little health benefit. Although, drinking such a light drink, you will not cause damage to health.

The shelf life of Varents is usually no more than two weeks. Varenets is stored after opening the package in a glass jar with a tight-fitting lid in the refrigerator. Before drinking, the varenets should be allowed to warm up to room temperature - this way the drink will reveal its taste as much as possible.

Dangers of Varents

It is extremely rare to experience allergic reactions after consuming Varents, but usually people with lactose intolerance have such risks. One of the signs of such intolerance can be negative food reactions from gastrointestinal tract: bloating, rumbling in the stomach, diarrhea. People with so-called irritable bowel syndrome may also have problems. The use of Varents can provoke flatulence.

In this case, the drink should be discarded.

Berestova Svetlana
for women's magazine site

When using and reprinting the material, an active link to the women's online magazine is required

Varenets is a fermented milk drink made from baked milk. It tastes like ryazhenka. That's just in the preparation of Varentsa they use cream and sour cream, ryazhenka - sour cream. Varenets is obtained cream-colored with the help of melanoidins, which are formed by the interaction of proteins and milk sugar at high temperature.

The benefits of Varents

The composition of Varenets includes about two hundred various substances that have a beneficial effect on the human body. This wonderful product is absorbed by the human body much better and faster than milk, due to the partial fermentation of the proteins that make up its composition.

It should also be noted that Varenets helps to increase resistance to infectious diseases, in addition, it maintains the skeletal system of the teeth in good condition due to the content of phosphorus and calcium in its composition.

With regular use of this fermented milk product, you can improve the functioning of the gastrointestinal tract, kidneys and liver, appetite and general well-being. It allows you to remove toxins from the body, get rid of excess weight and resist obesity. Thus, it becomes clear how useful Varenets is.

Harm Varents

But in addition to the undeniable benefits, Varenets also has harm. For example, people who cannot tolerate cow's milk, may experience allergic reactions to it, manifested in the form of spots, itching and peeling of the skin. Varenets can also cause bloating, which can be caused by a violation of the digestion of lactose, which begins to ferment in the intestines.

Many are interested in the question of what is more useful - Varenets or fermented baked milk. It should be noted that ryazhenka is a Ukrainian drink containing a large amount of fat.

Ryazhenka is much more nutritious than Varenets, but its acidity is lower than that of kefir. This product is useful for people who have problems with the digestive system.

Varenets is considered a Russian drink that contains cream and sour cream. The difference between ryazhenka and Varenets lies only in their ingredients. Both of these products are considered beneficial for the intestines and digestion.

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Varenets - sour-milk creator of health and beauty

Historical reference

In the past, earthenware was used to prepare this product. Fresh milk was heated in the oven all night. Then the resulting fresh milk was slightly cooled to 36 degrees, cream was added, and this whole mixture was infused in heat for some time. The result was a thick product. Nowadays, varenets has become more liquid due to small changes in cooking technology. At the same time, the current Varenets has not lost the taste of its ancestor from the Russian oven.

The benefits of Varents

Regular use of Varents helps to improve the functioning of the stomach, intestines and kidneys.
The body receives calcium, which is found in large quantities in the drink. This is especially useful for people over 40 years old. Around this age, bone tissue begins to lose calcium. Varenets strengthens bone tissue.
Varenets is an assistant in removing toxic substances from the body.
Daily intake of the drink, especially in spring, helps in strengthening the immune system.
Varenets is indispensable in the nutrition of patients with vascular and cardiac pathologies.
Varenets has a laxative effect used in the treatment and prevention of constipation.
Microelements, vitamins and acids contained in Varents help to improve appetite.
Varenets is often included in fasting diets. It helps in the fight against obesity.
The body easily absorbs varenets. This product is useful not only for children, but also for patients with diabetes, anemia, tuberculosis and other serious diseases.
Varenets normalizes the composition of the intestinal microflora. The beneficial bacteria that form in the drink protect the intestines from putrefactive processes.
Varenets promotes the synthesis of folic acid (vitamin B9), as well as vitamins A and D, which are important in the nutrition of pregnant women.
Macro- and microelements contained in Varents contribute to blood renewal.
Phosphorus, which is so rich in Varenets, is necessary for strengthening teeth.
Varenets, like other lactic acid products, is an effective tool in the fight against old age.
Varenets has also found its use in cosmetology. For skin care, moisturizing masks using Varenets are recommended. The skin of the face is pre-lubricated with vegetable oil or cream, Varenets is applied on top in an even layer. To enhance the moisturizing effect, you can cover your face with a damp warm towel. Ten minutes later, the mask is washed off with warm water.

Varenets and his harm

With all its advantages, this fermented milk drink has some limitations in use. With intolerance to cow's milk, even with the use of Varents, various allergic reactions can develop. A rash, peeling and itching of the skin may occur. Allergy sufferers have problems with digestion, such a formidable disease as atopic (allergic) dermatitis can develop. If there is not enough lactose in the intestines, an enzyme necessary for the normal processing of lactose, then eating Varenets is not recommended. In this case, the drink can cause symptoms of flatulence: rumbling and bloating. The reason for this reaction is associated with a violation of the digestion of lactose (milk sugar). Fermentation of lactose occurs in the intestine. All people with lactose deficiency should exclude this fermented milk product from their diet.

Rules for the use of Varenets

Rules for choosing Varents

The drink should not have a milky color. Its shade is yellowish-cream.
The composition of the product should not contain indications of the presence of dyes and preservatives. Only the presence of milk and sourdough is allowed.
Varenets is good for no more than 14 days.
Only live beneficial bacteria are allowed in Varents.
The presence of clots and bubbles in the drink is excluded. These elements indicate the presence of foreign microflora, which can be dangerous.

Product storage rules

Varenets should be stored only in a cold place. For this, it is desirable to use glassware. Metal containers are not suitable for storing fermented milk products. It is unacceptable to continue storing Varentsa longer than the expiration date. The natural product does not contain preservatives that promote long-term storage. Because of this, the acidity of Varents grows, and the drink becomes liquid. With some shortcomings, Varenets has great advantages. This is a delicate and tasty product with a creamy hue and a thick texture. Varenets contains more than a hundred useful substances that have a beneficial effect on the human body. This drink is recommended for children and adults. The benefits of using Varents outweigh its harmful effects on the human body.

Foodtalking.ru

What is varenets and how to cook it?

Varenets is a fermented milk product made from baked milk and cream. It is thanks to this composition that the final product differs from ryazhenka. Industrial varenets is liquid, while homemade varenets can be eaten with a spoon.

It was cooked back in Rus' in a real oven. Homemade milk was poured into a clay pot, and during the night it was heated in the oven. It was important to ensure that the liquid did not boil, but only languished. As a result of this procedure, the milk acquired a thick consistency, and when its temperature dropped to about 36 degrees, cream was put into it and left in a warm place for a while.

What is the difference between varenets and kefir?

Varenets differs from ryazhenka mainly in manufacturing technology. Varenets, like ryazhenka, is poured into pots made of clay and sent to the oven. However, cream is added to the first dairy product, and sour cream to the second. Unlike ryazhenka, where the temperature in the oven should not exceed one hundred degrees, for Varents, the temperature should be at least one hundred and twenty degrees. From the oven, ryazhenka is sent to a warm room for ripening, and varenets, on the contrary, is removed to a cool place.

Also, the difference between ryazhenka and varenets is that lactic acid bacteria obtained from yogurt are added to the latter, and fungi are added to ryazhenka.

Unlike varenets, ready-made ryazhenka is more fatty and tastes like baked milk. However, varenets is more useful for the body, since it can be attributed to low-calorie foods.

Now, as for the differences between kefir and Varenets. The second is obtained from baked milk, and the first - from whole cow's or goat's milk. Fungi are added to kefir, and bacteria are added to varenets. But they are both considered healthy dairy products because they are low in calories.

How to choose and store?

After opening the package, look at the consistency of Varenets, it should be homogeneous without any clots and bubbles. Otherwise, it is better to refuse the use of this product.

The shelf life of high-quality Varenets should not be more than 2 weeks. From the open package, the fermented milk product must be transferred to a glass jar. Before use, it is recommended to heat the varenets.

Homemade varenets should be in a glass container and stored exclusively in the refrigerator for no more than five days. If a dairy product is left indoors at room temperature, then it must be consumed within twenty-four hours.

Beneficial features

The benefits of Varents are determined by the presence of vitamins and minerals that are needed for life. This product contains vitamin A, which is essential for vision and skin. Varents contains vitamin D, which reduces the risk of osteoporosis and rickets in children. There is also ascorbic acid in this product, which strengthens the immune system. Varents contains almost the entire complex of B vitamins, which have a positive effect on activity. nervous system and the whole organism.

The calorie content of Varenets directly depends on the fat content of the raw materials used for its preparation. On average, store shelves sell options with a calorie content of 53 kcal per 100 g. Considering this, you can use varenets during diets for weight loss, as well as for people with obesity.

There is magnesium and potassium in this product, and these minerals are indispensable for the normal functioning of the cardiovascular system. Thanks to the combined action of calcium and phosphorus, the process of regeneration and strengthening is activated. bone tissue. Varents also contains iron, zinc, fluorine and a large number of other useful minerals.

Given the fact that the protein that is in this product is absorbed by the body quickly, it is recommended to use it to normalize the functioning of the gastrointestinal tract and kidneys.

Varenets has a slight laxative effect, which means that it is useful for people with constipation to eat it.

Varenets can be drunk with breastfeeding, but only homemade, as it will be more useful for the body of a nursing mother and child.

With pancreatitis, Varenets is best consumed during remission. With an exacerbation, drinking a dairy product is not recommended. However, if a sick person cannot drink kefir, it can be replaced with 2% fat Varenets. It is recommended to drink such a product one hundred milliliters a day (preferably for an afternoon snack or a couple of hours before bedtime) two weeks after the last attack has been eliminated.

Below is a video about the beneficial properties of Varents.

Due to the large number of useful properties, this product is also used for cosmetic purposes. To moisturize the face, you can make a mask from Varents.

The dairy product is used to prepare various therapeutic face masks.

Mask using Varenets	Method of preparation and application
For lifting	It is necessary to apply a layer of Varents on a clean face, hold for about ten minutes, and then wash off the mask with water at room temperature. Cosmetologists advise after this mask to moisturize the skin with a cream. The course of treatment is exactly five days.
For moisturizing	First way. A clean face must be lubricated with vegetable oil, and then apply a layer of home-made varenets on top and cover the face with any cloth. After fifteen minutes, the mask should be washed off with warm water.	The second way. In a shallow container, you need to mix three tablespoons of natural varenets with two teaspoons of cottage cheese (preferably homemade) and stir well. Lubricate the face with the finished mask, hold for fifteen minutes, and then wash with warm water.

As you can see, the benefits of natural varenets are enormous, as it provides protection and nutrition for dry, aging and dehydrated skin, and also helps slow down the aging process and prevent irritation on the face.

Use in cooking

Varenets is an excellent independent product that goes well with fresh pastries. In addition, it is included in the recipes of numerous dishes. Based on it, dough is prepared, which is used to make sweet pastries, for example, pies or pancakes.

From natural varenets, you can make pancakes, mannik, buns, cottage cheese, and from the latter - cheesecakes, casseroles or cheese.

If the dairy product is sour, it can be added to pie or cookie dough.

Varenets is also advised to be used as a dressing for fruit salads.

How to cook varenets at home?

This delicious fermented milk product can be prepared at home for a very simple recipe. So, you need to take 1 liter of milk and 4 tbsp. spoons of yogurt, which will act as a starter. Milk must be boiled and poured into a thermos that has a glass flask, as other options do not keep heat for so long. Leave for 12 hours. As a result, you will get baked milk, but you can also cook it in the oven. The method proposed by us is better, since the amount of liquid does not decrease.

At the end of time, the milk will acquire a creamy hue and must be poured into any convenient container. Glass jars must be prepared in advance, which must be clean and dry. Pour yogurt on their bottom, and pour milk on top, the temperature of which should not exceed 40 degrees. Then mix thoroughly, close the lid and wrap in a blanket. After 3-4 hours, the contents should thicken, which means the varenets is ready.

Control the time, as overcooked product will become very acidic.

Homemade varenets is in no way inferior to store-bought options and in most cases it turns out even tastier.

Varents harm and contraindications

Varenets can harm people with individual intolerance to the product, and therefore it is strictly contraindicated for use in the presence of allergic reactions.

Varenets is contraindicated in people who have lactose deficiency. The reason for this is milk intolerance, due to which a person experiences flatulence after consuming a dairy product, and then diarrhea appears. Therefore, in order not to cause harm to health, you need to consume a dairy product in moderation or refuse it altogether, if necessary.

xcook.info

Varenets

Medical directory / Food / V

Varenets is a traditional Slavic sour milk product. A product is prepared from baked milk with the addition of lactic ferment. In ancient times, the product was cooked in an oven, where milk languished for some time, giving off moisture. Then the prepared sourdough was added to the dawn, and left in a warm place for several hours. Many compare, and sometimes even confuse the product with fermented baked milk. But it is worth noting that these are different drinking products. Sour cream is added to the ryazhenka. And cooking technologies are different. Although the taste has something in common.

Today, this technology has changed a bit. Yes, and consumption, and demand for the product has increased significantly. But there are still people who can cook such a wonderful, tasty, and most importantly healthy product at home. A homemade product contains much more useful substances and essential bacteria than, for example, this product from the store.

The product got its name due to the fact that it took a long time to prepare the product. After all, it often took a night, or even more. This name is used to this day.

Varents properties

Like many natural sour-milk products, Varenets contains a lot of positive and necessary bacteria and substances. Namely, this is vitamin A, vitamin H, vitamin D, vitamins PP, vitamins B1, vitamin B2, vitamin B5, vitamin B12. And the following elements: tin, calcium, strontium, magnesium, aluminum, phosphorus, fluorine, chromium, sulfur, selenium, iron, manganese, zinc, chlorine, copper, iodine, as well as sodium, cobalt, potassium, molybdenum. Here is such a huge list of useful elements.

The benefits of Varents

The benefit of Varents, like other dairy products, is to maintain a lactic acid environment in our body. With frequent use, a person's well-being improves markedly. The digestive system normalizes, the work of internal organs improves. Varenets helps to strengthen the immune system. The product is dietary, perfect for people who adhere to different diets. This product is also used to prevent hypertension and atherosclerosis. In addition, Varenets very well removes all unnecessary toxins and toxins that accumulate in our body. The product has a beneficial effect on the functioning of the kidneys, adrenal glands, stomach and pancreas. With systematic use, your body will not need such important elements like calcium and phosphorus.

The use of Varents

This product is very easy to use. You buy varenets, pour it into a glass or mug and drink it. If the product is thick, you can eat it with a spoon. Some add to this product, fresh pastries. As a result, this may become full breakfast. Instead of rich pastries, you can use jam, or fresh fruit. This will add sweetness and will be much tastier.

Since the product is dairy, it can be used to make various pancakes, pancakes, and so on. But for this you may have to dilute the product with milk or water. Some use the product to make sauces.

Some girls and women use the product in the form of a mask for hands and face. But for this it is best to use a real, home-made varenets. From it, the effect will be more noticeable.

Harm Varents

The product can be not only useful, but, unfortunately, harmful to humans. But it depends on individual characteristics. Recently, you can notice the frequent occurrence of an allergic reaction to dairy products. Therefore, before using, you should make sure that you are not among those who may experience allergies. If you do not have any contraindications, you can safely enjoy a delicious and aromatic drink.

To date, on the shelves of stores there is a wide range of dairy and sour-milk products related to food essentials. According to world-famous nutritionists, the inclusion of sour-milk drinks in the diet has a positive 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 - ryazhenka and varenets, prepared on the basis of baked whole milk by fermentation with beneficial bacteria. In terms of consistency and taste, both drinks are similar to each other, and only a sophisticated consumer who understands the nuances of technology finds certain differences between Varents and Ryazhenka.

Both drinks are similar in taste, as they contain beneficial lactic bacteria, which determine the nutritional value and their undoubted health benefits. Varenets and ryazhenka differ in manufacturing 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 of fat milk cream and serve such a dish for tea.

Varenets and ryazhenka: what's the difference?

To prepare both drinks under industrial conditions, cow's milk is melted for 3-8 hours until its volume is reduced by about 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 for the preparation of fermented baked milk and sour cream or cream for the production of Varenets. The fermentation process takes place while maintaining a temperature of about 40 ° C for 3-4 hours.

In fact, both ryazhenka and varenets are a kind of natural Bulgarian yogurt, but without any flavoring additives. In the old days, to cook varenets, they took special clay pots, which were placed in a Russian oven to simmer milk all night. The finished product is much lighter in color than ryazhenka.

Another significant difference between Varenets and ryazhenka, especially cooked at home, is its increased density and calorie content due to the presence of fatty sour cream or cream. Energy value ready-made varenets is about 53 kcal, and homemade - up to 100 kcal / 100 g of product. And in terms of composition, it is believed that much more phosphorus is present in Varents, and fermented baked milk is a product rich in calcium.

Delicious and nutritious jam home recipe which I will describe in detail below, it will not be difficult to cook it yourself, since almost every housewife has modern kitchen appliances at her disposal - a slow cooker and a yogurt maker, so it is not at all necessary to have a Russian stove in an apartment or a private house. But first, consider the biochemical composition and beneficial features product.

Benefits of Varenets 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 useful for health, besides a beneficial effect on the digestive organs? All biologically active components of the product are in a form that is bioavailable to the body.

We are talking about easily digestible proteins responsible for building muscle tissue, calcium, useful for healthy bones and teeth, vitamin D, necessary for the prevention of osteoporosis and bone fragility, B vitamins, ascorbic acid and retinol, without which no physiological process can do. The presence of lactic acid beneficial bacteria helps to maintain the balance of the intestinal microflora, in which cells of the immune system live.

Varenets has a slight 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 blockages and increased tissue swelling. According to nutritionists, it is possible to 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.

And the product has 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, enhanced hydration, oval tightening and high-quality nutrition of the epidermis and the entire hair. Try to wrap your hair with varenets 1 hour before washing, and you will not recognize your curls, which will become silky, smooth and manageable.

Cooking Varenets - recipes for home

Each housewife, if desired, can cook varenets at home. To do this, you need village 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 the oven (milk is simmered for 6-8 hours at a temperature of no more than 130 ° C, preferably in earthenware), but it is most convenient to drown it in a slow cooker.

Curl 1 liter of milk with a fat content of 2.5 to 3.2% into the bowl of the device (the fatter the milk, the tastier the finished product), close the lid and the steam release valve, set to the “Chef”, “Multi-cook”, “Simmer” modes or "Extinguishing" (the choice of mode depends on the features of your kitchen assistant and model).

Set the time to 6 o'clock. 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, baked milk is cooled to a temperature of 35-40 ° C (not higher, since more heat results in the death of beneficial bacteria. 2 tablespoons of sour cream or natural yogurt are placed in a sterile and dry jar (I tried both options, I liked Greek yogurt varenets more) and pour 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 in this device the temperature of about 38 ° C is automatically maintained. Ready varenets is stored in the refrigerator, but not more than 3 days.

Here's a simple technique.

Try to master the recipe for making Varentsa at home, and you will forever become a hot fan of delicious and the healthiest drink. It is drunk in its pure form, and various sweets are also added, for example, ground cinnamon, natural honey, jam, frozen berries, fruit syrups, sweet crackers, etc. Varents makes excellent pastries and pancakes. Good luck with your culinary experiments!