Misplaced Pages

Varenets

Article snapshot taken from Wikipedia with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
(Redirected from Stewler) Russian fermented dairy product
Varenets
Alternative namesStewler, simmeler
Place of originRussia
Main ingredientsMilk

Varenets (Russian: варенец, lit. 'the stewed one'), sometimes anglicised as stewler or simmeler, is a fermented milk product that is popular in Russia. Similar to ryazhenka, it is made by adding sour cream (smetana) to baked milk.

Production

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.

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.

Similar dairy products

Ryazhenka is the Russian word for a very similar fermented dairy product. While some dictionaries treat these two words as synonyms, the industry standard GOST distinguishes between the two products, specifying somewhat different production processes.

Also similar are qatiq and kaymak, commonly found in Turkic countries. 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 thicker in consistency.

See also

References

  1. Goldstein, Darra (1999). A taste of Russia : a cookbook of Russian hospitality (2nd ed.). Montpelier, VT: Russian Life Books. ISBN 9781880100424. varenets.
  2. ^ 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.
  3. Molokhovets, Elena (1998) . Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives. Translated by Toomre, Joyce Stetson. Indiana University Press. p. 369. ISBN 9780253212108.
  4. ^ ГОСТ Р 53508-2009. Варенец. Технические условия (International State Standard GOST 53508-2009. Varenets. Specifications; in Russian)
  5. ГОСТ 31455-2012. Ряженка. Технические условия (International State Standard GOST 31455-2012. Ryazhenka. Specifications; in Russian)
  6. С. И. Ожегов; Н. Ю. Шведова (1999). "Ряженка". Толковый словарь русского языка. Москва: Российская академия наук. Институт русского языка им. В. В. Виноградова. ISBN 5-89285-003-X.
  7. А. Сальникова; А. Толиверова (1880). Поваренная книга для молодых хозяек. Reprinted in Пасхальный домашний стол. Блюда к Великому посту и Пасхе. Litres. 2015. p. 105. ISBN 9785457836976.
Yogurt
Varieties
Cultures
Dishes
Drinks
Related


Stub icon

This Russian cuisine–related article is a stub. You can help Misplaced Pages by expanding it.

Categories: