Varenets: Difference between revisions
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== Similar dairy products == |
== Similar dairy products == |
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| ⚫ | ''[[Ryazhenka]]'' is the Russian word for a very similar fermented dairy product. While some dictionaries treat these two names as synonyms,<ref>{{cite encyclopedia |author1=С. И. Ожегов |author2=Н. Ю. Шведова |title=Ряженка |encyclopedia=Толковый словарь русского языка |publisher=Российская академия наук. Институт русского языка им. В. В. Виноградова |location=Москва |date=1999 |isbn=5-89285-003-X |url=http://dic.academic.ru/dic.nsf/ogegova/211378}} [{{cite encyclopedia |author1=Sergey Ozhegov |author-link=Sergey Ozhegov |author2=Natalia Shvedova |title=Ryazhenka |encyclopedia=[[Dictionary of the Russian Language (Ozhegov)|Dictionary of the Russian Language]] |date=1999 |location=Moscow |publisher=V. V. Vinogradov Russian Language Institute of the Russian Academy of Sciences |language=Russian}}]</ref> the industry standard [[GOST]] distinguishes between the two products, specifying somewhat different production processes.<ref name="GOST_Varenets"/> |
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=== Similarity to [[qatiq]] and [[kaymak]] === |
=== Similarity to [[qatiq]] and [[kaymak]] === |
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Revision as of 22:35, 11 October 2023
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| Alternative names | Stewler, simmeler |
|---|---|
| Place of origin | Russia |
| Main ingredients | Milk |
Varenets (Russian: варенец, 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]
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.[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
Ryazhenka is the Russian word 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.
See also
References
- ^ 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 ГОСТ 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. 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.]
- ^ 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. ISBN 9785457836976.
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