For those who were not lucky to visit their grandmothers in the village as children, and they did not do what they did not try, they did not hear the words, we give a certificate: a varenet is a homemade fermented woman. And this traditional fermented milk product is called so, because it is made from melted milk, which is long evaporated (boiled). In addition, that the varenets are insanely delicious, delicate, with a silky texture, it also normalizes the intestinal microflora, increases immunity, contains a lot of calcium and phosphorus.
Varenets in the home - recipe
Ingredients:
- milk - 3 liters;
- sour cream - 9 tbsp. spoons.
Preparation
How to make a marten? Very simple! In the melted milk we add sour cream and let it brew for several hours. But with its base, milk, will have to tinker. The variant with the store product is swept aside at once - not for this purpose was the whole conversation about the home varentsa, the very same as grandmother spoiled.
So, you can get melted milk in several ways:
- Traditional, in a wood stove. Milk in the open pottery is poured until a third of the volume has left, and it will not become thick, cream-beige. In a modern kitchen, the so-called slow-cooker, Slowcooker, a ceramic pan with a heater, best simulates the conditions in the oven. It will take about 10 hours to cook baked milk, but you will get foamy (for which many varenets also like), and a characteristic bright nutty taste.
- In a conventional oven, melted milk is problematic, since even the minimum temperature can be high, and the milk boils, and it must languish. To reduce the degree, you can open the oven slightly. Milk in an open cast iron is evaporated to a third of volume in 5-6 hours.
- In a thermos bottle with a glass bulb. Why is glass important? It can keep the temperature for a long time. However, you can use a metal thermos. Just wrap it in addition and leave in a warm place. Milk is boiled and poured into the thermos for 12-15 hours. After a while it will acquire a caramel shade. The taste, of course, will not be so saturated, but you will not lose in volume.
Now you can proceed directly to cooking the varenza itself. Milk cool down to the optimal temperature for the fermentation of the body (if you lower your hand into it, you should feel a little warm). We remove the formed foam. In pre-prepared glass jars we spread sour cream, add a little melted milk and mix well. We pour the milk up to the top, once again we get in the way and lay out the foam. We close the jars with capron cap, wrap it and leave it for 6 hours. Check the readiness, tilting the jar - the marten should be thick and not move away from the walls. Finally the vanilla stiffens for several hours in the refrigerator.
Of course, in order not to mess around, you can cook the cup in one large container, for example, pour it back into the thermos. But then you have to shift it, the structure will break, and you will certainly lose some of the pleasure of eating. So it's better to make a future varenets portion. It is very similar to yogurt, and it can be prepared and conveniently in a yogurt.
As a starter they use not only sour cream, but also natural yoghurt, kefir and even a vareni from the previous batch. And if the above described technology seemed too complicated, you can help out a miracle pot - an ordinary multivark.
How to cook a marten in a multivariate?
Ingredients:
- milk -1 liters;
- yoghurt - 4 tbsp. spoons.
Preparation
First we milk milk for 5 hours on the quenching regime. Let's cool to 40 degrees, add yogurt and whisk with a blender. The resulting mixture is poured into the multivark, and set the mode "Heating" for 25 minutes. After turn off and leave under the lid to languish another 6 hours. It turns out very tasty varenets with a dark cream foam.