Homemade Varenets - a few simple, accessible recipes

June 29, 2009 / gastronom

Varenets is usually served with sugar, honey, cinnamon and breadcrumbs - whole or crushed. And regardless of the serving, remember that Varenets is a truly homemade drink for the whole family, so buy only the highest quality ingredients to prepare it

INGREDIENTS

unsterilized milk – 1 l
unsterilized fat sour cream – 1/2 cup
unsterilized cream 22% fat – 200 ml

Homemade Varenets: how my grandmother made it

Ingredients

3 liters of milk.
250 g sour cream.
A cracker of black bread.

How to cook at home

How to make it in the oven

Pour milk into a saucepan and place in a warm (150-160C) oven. If you don’t have a stove, you can use the oven or just put the milk on a small fire on the stove. Foam will form on the milk; it must be “melted” all the time. As soon as it appeared - to the bottom of it!
When the volume of milk is reduced by half, remove it from the heat or remove it from the oven. Cool to body temperature. Previously, when they made Varenets, they simply dipped their finger in the milk. If you don’t feel much warmth, then the milk has cooled down as it should.
After this, pour a glass of baked milk. Stir sour cream and a glass of milk, pour into the rest of the milk. Leave to sour. To speed up the souring process, you can add black crackers to the milk. Another option is to immediately pour the milk into glasses and leave it to sour. Store prepared homemade varenets in the refrigerator.

Watch also an interesting video about preparing Varenets the old fashioned way, at home:

Cooking in a regular thermos

Pour milk into a saucepan, bring it to 90-95°C on the stove, do not allow it to boil.
Then pour the milk into a clean, scalded thermos. Screw the lid on and leave it overnight.
In the morning, return the milk to the pan and cool to about 40-45°C.
After cooling, ferment with sour cream at the rate of 500 g of sour cream per 1 liter of baked milk.
Pour into the thermos again and leave for about 6-7 hours.

You can serve homemade varenets with sugar, cinnamon, black crackers and honey. Bread made with hop sourdough will also go well with it.

Try this simple delicacy and remember the story I told.

Watch with me and listen to an absolutely charming video.

Rodrigo Leão & Beth Gibbons - Lonely Carousel

Always yours

Irina

This is interesting: Vegetable smoothie - a delicious recipe with step-by-step photos

Cheesecake

This dessert recipe is quite inexpensive and does not require much time.

Preparation next.

Composition of ingredients

To make a delicious treat, you need to purchase the following ingredients:

260 g of dry cookies;
100 g butter;
5 eggs;
455 g homemade cream cheese;
1 tbsp. Sahara;
0.4 liters of sour cream;
1 pack vanillin.

To make homemade cream cheese you will need the following ingredients:

500 ml kefir;
500 ml fermented baked milk;
300 ml sour cream;
1 tbsp. l. wine vinegar;
5 g salt.

Step-by-step cooking process

First you need to prepare the cream cheese for the base filling of the dessert. To do this, place sour cream, fermented baked milk, kefir, vinegar and salt in a saucepan. All components should be thoroughly mixed until smooth.
A colander should be covered with thick cloth or gauze, pour the prepared mixture into it and leave at room temperature so that the whey drains from it into a bowl under the colander.
The mass will begin to thicken after 2 hours. At this point, you need to completely wrap it in cloth and leave the future cheese in the refrigerator for 1 day.
After a day, it’s time to remove the cheese from the colander and transfer it to a clean container.
To create the dessert, grind the cookies to croquis using a blender.
Then it’s time to add 1 egg and butter to the cookie crumbs and knead the dough.
In the cake pan, spread the batter evenly over the bottom and sides. Next, it should be placed in the refrigerator to harden.
Beat the homemade cheese for the filling with a blender, adding granulated sugar in small parts.
Then it’s time to beat in the eggs and vanilla one at a time. At the last stage, you need to pour in sour cream.
The finished filling must be poured into a mold with frozen dough.
Place the pan in an oven preheated to 180 degrees for 40 minutes.
Leave the finished cake to cool in the oven for another 60 minutes.
Place the cooled baked goods in the refrigerator for 4 hours.
Only after all the above steps is it time to remove the treat from the mold.

What can I add?

For the recipe, you can use any type of dry cookies, the best options are baked and anniversary. If there is no wine vinegar in the kitchen, it can be replaced with apple cider vinegar.

How to serve a dish

A delicate and tasty dessert should be served chilled in portions. A piece of this cake is a great light breakfast and an ideal holiday treat. Before serving, it is recommended to sprinkle the dessert with powdered sugar and garnish with fresh strawberries.

Features of ryazhenka:

Ryazhenka becomes thicker if stored in the refrigerator;
the fermented milk product can be stored in a closed bag in the refrigerator for 10 days;
the higher the fat content according to GOST, the higher the quality of the milk used to create fermented baked milk;
After opening a package of fermented baked milk, the product must be used within 3 days.

If there are no contraindications to the use of fermented baked milk, it can become one of your favorite fermented milk products. For baking, you can use products that are not fresh. Treats based on various recipes can be varied thanks to the use of a wide range of ingredients.

How is Varenets prepared?

The technology for producing fermented milk products in the food industry and at home differs not only in the number of processes, but also in the type of raw materials and starter culture. At home, they use fresh fat milk, and in industrial settings - pasteurized milk, no higher than 2.5%. Homemade Varenets, as already mentioned, is fermented with sour cream or, less often, cream; store-bought Varenets is fermented with thermophilic streptococcus, pure cultures up to 3% acidity.

Process	Temperature	Time
Pasteurization	95-99°C	40-80 minutes
Cooling	41-45°С	up to 2-4 hours
Fermentation and ripening	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 curd is stirred, first cooled to 16±2°C and supplied to the workshop through a pipeline, where a special automatic machine is installed for bottling and packaging. Pre-sale preparation is completed in the refrigeration chamber, where the finished product is kept for 24 hours at a temperature of 4-2°C.

How to prepare Varenets at home:

Classic recipe
. Homemade milk is kept in a stove, slow cooker or even 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 “Stew” 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 fermented baked milk, 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 distribute the foam again. After souring, put it in the refrigerator. When the raw material is melted in a thermos, the volume of liquid does not decrease, so the final product is similar to “store-bought” - it is drunk.
Quick recipe in a slow cooker
. Set the “Stew” mode and leave the milk to simmer for 5-6 hours. Cool to a temperature where you can put your fingers down and experience pleasant warmth - this is approximately 40°C. Add unsweetened yogurt - 1 l / 1.5 tbsp. l, stir with an immersion blender. If there is no blender, then to mix the ingredients, pour the raw materials 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.
Country recipe
. The milk is simmered in the 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 has decreased by a third or half, you can take it out. Cool to 30°C, ferment with thick sour cream, mix and pour into 0.5 liter jars. Close the jars instead of the lid with gauze folded in several layers, put them 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 peroxidizes, it will turn out to be cottage cheese. When the Varenets thickens so much that when the jar is tilted it “sticks” to the edges, place a piece of rye cracker on the surface of each container and sprinkle with a pinch of sugar mixed with cinnamon. To ripen, the jars are placed in the refrigerator for 5-6 hours.
Creamy Varenets
. Mix milk with heavy cream - 1:6. Place in an oven preheated to 140°C and simmer, constantly dropping the foam to the bottom, stirring until the liquid has completely evaporated. A couple of foams can be put on a plate. Combine sour cream, half a glass, 2 tbsp. l. sugar, 1 yolk. Pour the melted foam into a bowl, add the resulting sourdough mixture, and beat. Pour the fermented foam into jars and put it in the oven, which has been cooled to a temperature of 40°C, and left for up to 4-6 hours. Cool to room temperature and put in the refrigerator. Can be consumed after 2 hours.

Depending on the manufacturing technology, the taste of the final product can vary significantly. Cinnamon and sugar aren't the only possible additions. At the stage of “pre-sale” preparation, berries, honey, seasonings to taste and even salt can be added to the drink.

cooking method

An excellent option for quick baking for a family tea party or for treating unexpected guests. It’s easy to cook, the ingredients are the most common and affordable, and it takes almost no time. With all the advantages, the result is simply excellent! Both small children and adult household members will be delighted with this delicacy. The cupcake has a divine smell and melts in your mouth

Now let's take a closer look at how it is prepared... It is important to consider that the ingredients for preparing the cake must be at the same temperature - room temperature. Therefore, we remove fermented baked milk, eggs and butter from the refrigerator in advance.

We also wash the cranberries (or other dried fruits) in advance, soak them in warm water for 5 minutes, then drain the water and dry the berries. Break the eggs into a large deep container, then pour granulated sugar into them. Add vanilla sugar there too. Beat the mixture with a whisk or mixer until fluffy. Place softened butter in a container and beat everything well again. Pour fermented baked milk into the dough, add prepared cranberries (or other additives that it was decided to use - crumbled chocolate, pieces of dried fruit, various nuts). Mix everything. The last step is to sift the flour into a separate bowl, add baking powder, and mix with a whisk or fork. Add in parts to the rest of the ingredients, kneading the dough. Fill the mold, greased with a small amount of vegetable oil, two-thirds with the dough. Place the pan in an oven preheated to 180 degrees for 45-50 minutes. We check the cake for readiness using a wooden skewer (the dough does not stick when pierced - the cake is ready). Let the cake stand in the pan for 5-10 minutes, then remove it from the pan and put it on a wire rack to cool. We decorate the finished cupcake to your taste - with icing, melted chocolate, etc. You can simply sprinkle it with powdered sugar. Enjoy your tea!

Composition and calorie content of Varents

The pleasant color of the drink is provided by melanoidins - substances formed during the interaction of milk proteins and lactose during heating. No matter what recipe the fermented milk product is prepared according to, it is pinkish-brownish. But the nutritional value varies significantly.

The calorie content of Varentz made from homemade milk with full-fat sour cream can reach up to 62 kcal, and when prepared in a thermos after pasteurization of the raw materials - 40 kcal.

When calculating diets, the calorie content is usually 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;
Fluoride - 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 Varents per 100 g:

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

If the goal of regularly drinking a drink is to improve your 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 the full range of useful substances.

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

Baked fermented baked milk cream with chocolate and peaches

Ingredients

· 1 liter of fermented baked milk;

· 4-8 tbsp. spoons of sugar;

· 2 eggs;

· 2 teaspoons corn flour (can be replaced with potato starch);

· milk chocolate bar;

· 175 g of peaches canned in syrup;

· butter for greasing molds;

· butter crackers;

Preparation

· the creation of this dessert requires preliminary preparation of fermented baked milk. Put it in the freezer for 10-12 hours so that it freezes well, like ice cream;

· Next, place a colander over a saucepan or deep bowl and line it with several layers of clean gauze;

· Place the fermented baked milk, just removed from the freezer, into a colander, cover it with a lid and put it in the refrigerator to defrost;

· in about a day, the fermented baked milk will thaw, the excess liquid will drain from it and only its thick, cream-like part will remain in the colander;

· beat the eggs with sugar, but you don’t need to turn everything into an airy cream;

· combine eggs with fermented baked milk, add flour, stir;

· Grease portioned baking dishes with oil, sprinkle with crushed crackers and place peaches on the bottom;

· Place finely chopped chocolate on the peaches;

· Divide the cream into molds and place them on a baking sheet with high sides filled with water;

· bake the cream in the oven for half an hour at 150-160 degrees;

· Cool the finished cream in the refrigerator, and before serving, dip each mold in hot water for 10 seconds, then quickly turn it upside down, shake it onto a plate and serve.

Useful properties of Varents

The drink gained popularity due to its taste and medicinal effect. It is introduced into the diet during various illnesses and for recovery after intoxication, with hangover syndrome.

Benefits of Varents:

As already mentioned, when warm, it accelerates peristalsis, helps get rid of the accumulation of waste and toxins, and increases the intoxication functions of the liver. When cold, it quenches thirst and restores the body’s water and electrolyte balance.
Creates favorable conditions for increasing the activity of intestinal microflora and is itself a source of beneficial bifidobacteria and lactobacilli.
Prevents rotting processes in the digestive organs, blocks the development of putrefactive bacteria, and has an antifungal effect.
Increases immunity, helps the body cope with general inflammatory processes.
Prevents the development of osteoporosis, osteochondrosis and arthrosis, improves the quality of hair, teeth and nails.
Normalizes the functioning of the cardiovascular system, improves the conductivity of nerve impulses.
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 performance and improves brain function.

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

You can drink fermented milk product for chronic pancreatitis, 100 g per day. It is allowed to be included in the menu during pregnancy, lactation and for children from 8 months. It is recommended to drink before bed - it speeds up falling asleep and helps you get ready for a night's rest.

Step-by-step recipe for making fermented baked milk at home

6 servings

10 hours

67 kcal

5/5 (3)

Store-bought fermented baked milk cannot be compared with homemade fermented baked milk - thick, appetizing, tender. But preparing such a delicious dish is not at all difficult, and you only need ingredients - milk and a little sour cream.

The essence of the recipe is to first prepare baked milk, and then ferment it to the state of fermented baked milk. If you don’t know how to make fermented baked milk at home, use the suggested recipes, after which you will never buy this fermented milk product in the store again.

Homemade fermented baked milk recipe

Kitchen appliances and equipment: saucepan, 0.5 l jars, oven.

You can take both store-bought and homemade milk, but you need to keep in mind that the higher the fat content of the product, the tastier and thicker the fermented baked milk will be.
Jars must be sterile.

Pour 3 liters of milk into a saucepan, put on fire, and bring to a boil. Boil for several minutes until the milk foam disappears.
Place the pan in an oven preheated to 150ºC and leave to simmer for 2 hours.
If your oven does not have this temperature setting, but only higher, you can open the door a little. If you want the milk to turn brown, you can keep it in the oven longer. In any case, a delicate brown crust will form, which can be left to later be placed on the finished product.
After removing the baked milk from the oven, let it cool to 40 degrees.
In a separate container, mix 4 tablespoons of sour cream and 0.2 liters of milk. Mix well.
Pour the mixture into the pan. Mix.
Pour the mixture into jars. If desired, you can leave it in the pan. If you left the crust, place it on top.
We close the jars with lids. Cover with a blanket and leave for at least 7-8 hours. As a result, we get thick, aromatic homemade fermented baked milk.

In the video you can see how to make fermented baked milk at home in the oven.

Recipe for making fermented baked milk at home in a slow cooker

Cooking time: 16 hours. Number of servings: 3. Kitchen appliances and equipment: saucepan, 0.5 liter jars, multicooker.

Sour cream	5 tbsp. l.
Milk	1.5 l

Instead of sour cream, you can take the same amount of bio-kefir, or bio-ryazhenka, or a package of yogurt starter.

First we make baked milk. To do this, pour 1.5 liters of regular milk into the multicooker container.
To prevent the foam from escaping through the valve, cover the bowl with a steamer tray. Set the “quenching” mode for 6 hours.
After this time, let the milk cool - it should not be higher than 40 degrees. Remove the resulting crust.
Pour some milk into a cup and add starter - sour cream or whatever you have prepared. Stir.
Pour the starter back into the slow cooker and mix well.
Pour the liquid into jars. You can place the previously set aside crust on top.
Place the jars in the multicooker bowl and pour a little water into the bottom. Turn on the “yogurt” mode for 8 hours. If there is no such mode, then select a temperature of 40 degrees for 8 hours.
After turning off the multicooker, put the jars in the refrigerator for a couple of hours to ripen.

The video shows a master class on cooking fermented baked milk in a slow cooker.

Helpful information

Ryazhenka is tasty on its own, but it is also used for preparing various dishes. For example, dessert creams based on it are delicious. You can prepare various types of dough with it. It is great for marinating meat.

If you are confident that using proven recipes you can make an excellent fermented milk product yourself, try a simple homemade cheese recipe or prepare the most delicate curd mass at home. For gourmets, I recommend recipes for making tofu, and for those who carefully monitor their weight, recipes for ricotta.

Write, dear housewives, if you found my recipes useful, and how the homemade fermented baked milk turned out. I look forward to your responses. Bon appetit!

Contraindications and harm of Varenets

There are no restrictions on the consumption of fermented milk products, other than individual intolerance.

You should not include the drink in your diet if you have celiac disease - milk protein intolerance. Allergy symptoms may appear even with partial intolerance, in patients who take chal, kefir or whey. Signs of a negative reaction are peeling and increased dryness of the skin.

Harm from Varents can occur if abused, in the acute stage of pancreatitis, colitis and enterocolitis, peptic ulcer, infectious diarrhea. Overeating increases flatulence, belching and diarrhea.

This is interesting: Baked milk in a slow cooker - a delicious recipe with step-by-step photos

Cooking features

At the first stage of making fermented baked milk, you need to get baked milk. Then a crust is collected from it, which can be used to decorate the finished drink. The third stage is to sour the liquid to get a thick and aromatic homemade fermented baked milk.

Good to know:

For fermented baked milk, you can use not only cow’s milk, but goat’s or sheep’s milk. This will slightly affect the taste of the product, but will enhance its health benefits.

For preparation you need:

2 liters of milk 2.5-3.2% fat;
2 tbsp. sour cream or a combination of sourdough and 1 tbsp. butter;
enamel saucepan or heat-resistant pot;
convenient portioned jars.

You can, but don't have to, use a yogurt maker.

How to make classic fermented baked milk at home:

First you need to boil the milk on the stove so that it can be heated well.
The oven needs to be preheated to 150 degrees and the prepared liquid should be placed there for 2 hours. If the oven produces intense heat, it must be opened slightly, otherwise the milk will burn.
The finished mixture will acquire a brownish tint and will be covered with a baked crust. This film must be removed. If done carefully, it will come in handy to complete the dish at the end.
When the baked milk has cooled to a temperature of 40° (hot, but does not burn your finger or tongue), you can introduce the starter. For this, sour cream or special lactic acid cultures, which are now on sale, are used. They usually come with clear breeding instructions. If you did not add sour cream, you need to thicken the future fermented baked milk in terms of fat content with thick cream or butter.
The thoroughly mixed product should be poured into convenient jars; if desired, pieces of the fragrant crust should be placed on top and wrapped for 7-8 hours. After this time, the mass will thicken and be ready for use. If you use a yogurt maker, 5 hours is enough, after which the product needs to be cooled in the refrigerator.

Important:

If you introduce the starter into very hot milk, the lactobacilli will die and the milk will turn sour worse. In cold liquid, the process will proceed too slowly, and fermented baked milk may not turn out.

Store the finished product for no more than a couple of days in the refrigerator. Better yet, treat the whole family right away!

Varenets according to grandma's recipe

When the idea came to cook Varenets at home, I wanted to find out if any of my friends had even heard of this or even knew some secret recipe. It turned out that many people remembered this name, but only a couple of them remembered that their grandmothers cooked this in childhood.

My friend was even able to remember the proportions. Their family loved very thick homemade sour milk, which is convenient not to drink, but to eat with a spoon. Therefore, my grandmother used as many as 3 tablespoons of sour cream per liter of milk.

Ingredients:

Homemade milk – 3 l.
Homemade sour cream – 6 tbsp. l.

Preparation:

1. Evaporate the milk in a cast iron cauldron in the oven for 4.5 hours at a temperature of 150 degrees until melted. Then we put this container on the table and let it cool to 40 degrees. Skim off the floating foam and set aside for now.

2. In clean, dry 250 ml jars. spread one tablespoon of sour cream.

3. Pour half of the resulting one and a half liters of cream-colored liquid into jars with sour cream and stir gently to form a delicate starter.

4. Add the remaining melt and mix lightly again. Add reserved pieces of reserved foam on top. We close the jars with the contents with dry, clean nylon lids.

5. Having wrapped our preparations, we let the composition brew thoroughly and sour for 6-9 hours. Then we put our homemade yogurt-like varenets in the refrigerator and after a few hours you can enjoy it to the fullest.

Bon appetit!

RESULTS

We prepare culinary masterpieces with our own hands: the “ideal” cake (recipe in three versions)
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Recipes for dishes with Varents

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

Recipes for delicious dishes with Varenets:

Express chicken
. A glass of the drink (preferably slightly sour) is poured into a kneading container, add half a stick of melted butter, add a quarter teaspoon of salt and soda, one teaspoon of sugar, and about 500 g of flour. The dough should not stick to your hands, but be quite elastic. Then the batch is wrapped in cellophane and left at room temperature for 30 minutes. At this time, make the filling. Cut chicken fillet, 400 g, into small pieces, fry in a frying pan in vegetable oil along with 1 onion until cooked. 2-3 minutes before turning off, add diced potatoes - 3-4 pieces. Salt and pepper. Cover the mold with foil and grease it with sunflower oil. Half of the dough is rolled out into a layer, placed on a baking sheet, sides are formed, filling is poured in and covered with the other 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. Serve with Varents, only this time it must be fresh.
Parfait
. Place a banana, 100 g raspberries, and 1-2 tbsp honey into a blender bowl. l., mix everything until completely homogeneous. Pour in a glass of Varents and beat until the volume increases by 1/3 or 1/4. Carefully spoon into molds and place in the freezer for 3 hours. Serve with a slice of lemon and mint.
Mannik
. Pour a glass of semolina with the same amount of Varents 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, add 0.5 tbsp. l. baking powder. It will be tastier if you add chopped nuts or soaked raisins when kneading (you just need to dry the berries by placing them on a paper towel). The consistency of the batch should be like thick sour cream. Grease a mold or baking sheet with oil, pour in the dough, and bake for half an hour at 200°C.
Pancakes
. A glass of the drink is beaten with 2 eggs, a glass of flour, a quarter glass of sugar, soda on the tip of a knife, and some salt. Pour the batter into a hot frying pan with heated sunflower oil. Fry the pancakes on both sides.

A thick fermented milk drink is an excellent breakfast and dinner, and can be used as an ingredient in various dishes.

How to cook delicious dumplings. Step-by-step instructions with gifs

DIY PP candies made from dried fruits and nuts

The dough for dumplings must be elastic so that it does not tear during modeling and does not fall apart during cooking.

To do this, you need to pay special attention to the kneading

It is best to add flour in parts, stirring with a spoon after each addition (you may need a little less or more of the amount of flour specified in the recipe). When the dough thickens, knead it thoroughly with your hands: this will take about 7 minutes. The finished dough should not stick to your hands. If you can't achieve this, add more flour and continue kneading.

Leave the finished dough for half an hour at room temperature, covered with cling film or a towel.

Water-based dough is great for dumplings with salty filling. It is better to use dough made with milk or kefir to make sweet dumplings. If desired, you can also add sugar to it.

In water

Fill the multicooker bowl with hot water to about halfway and add salt. Place the dumplings in the water, close the lid and cook for 3-5 minutes in the “Steam” mode.

Steam dumplings using a pan

Boil water in a saucepan. Grease the steamer with oil and place it on the pan. It should not touch the water. Place dumplings on top in one layer so that they do not touch each other. Cover and cook over high heat for 5-7 minutes.

If you don't have a special steamer attachment, you can use regular gauze. Fill the pan about a third full with water. Pull the cheesecloth tightly over the top of the pan. Bring the water to a boil, place the dumplings on cheesecloth so that they do not touch each other, and cover with a lid. Cook for approximately 10 minutes.

Dumplings in the microwave

Place the dumplings in a single layer in a deep microwave-safe container. Pour in hot water, but do not cover the dumplings completely. Add a little salt to the water.

Cover the dumplings with a lid or plate. Microwave on full power for a minute. When the water boils, reduce the power to medium and cook for about 8 minutes. Leave the dumplings in the turned off microwave for another 5 minutes, and then drain the water from them.

Dumplings in a frying pan

This method is more suitable for preparing dumplings with salty filling. But if you still want to fry sweet dumplings, then use butter, not vegetable oil.

Heat a little oil in a frying pan and place the dumplings in one layer. Fry over medium heat until golden brown, a few minutes on each side.

Fried dumplings resemble pies. If you only want to slightly brown them, you can fry the boiled dumplings.

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When preparing lazy dumplings, the filling is not wrapped in the dough, but mixed directly into it. Therefore, the dish is prepared quickly and easily. Actually, that’s why it got its name. We offer you two recipes for these unusual but very tasty dumplings.

Lazy dumplings with potatoes

And this recipe is especially good when you have leftover mashed potatoes and want to make something interesting. However, you can make puree specifically for dumplings.

Mannik in the oven

Time: 1.5 hours.
Number of servings: 6 servings.
Calorie content of the dish: 255 kcal/100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

The recipe for manna with varents is very simple. Any novice housewife can handle this dish. You can make a cake out of it, you just need to cut the pie into two layers and spread it with any cream you like, for example, based on condensed milk. Mannik can be eaten with jam, sour cream, simply served with tea without anything. When preparing the dough, some cooks add raisins, prunes, dried apricots, and nuts.

Ingredients:

semolina – 1 tbsp.;
flour – 1 tbsp.;
Varenets - 1 tbsp.;
eggs – 3 pcs.;
butter – 100 g;
sugar – 1 tbsp;
baking powder – 1 teaspoon.

Cooking method:

Pour the fermented milk product over the semolina, stir and leave for 40 minutes.
Beat eggs with sugar.
Melt the butter.
Mix all ingredients, add flour and baking powder. You should get a thick dough that will slowly flow from the spoon.
Grease the pie pan with butter, sprinkle with semolina, pour in the dough.
Bake for 30 minutes in the oven at 200 degrees.

Description

Varenets - what is it? This is a fermented milk drink, which is prepared from baked milk using cream as a starter. This product can be purchased at the store, or you can prepare it at home. The consistency of store-bought Varenets is more liquid and drinkable, while homemade Varenets is so thick that you can eat it with a spoon. The photos of Varenets presented in the article show that the high-quality finished product has a beautiful creamy tint. This color is obtained thanks to special substances - melanoidins, they are formed by the interaction of proteins and milk sugar when heated. Varenets has a pleasant aroma characteristic of fermented milk products. The consistency of the product should be uniform.