Many of us have heard of this dairy product like a dumpling. What it is, not everyone knows. It turns out that Varenets is a fermented milk drink made from alcoholic and lactic acid fermentation. This product differs from fermented baked milk in its moderate fat content, appetizing creamy shade, delicate aroma and pleasant taste.

Useful properties of Varenets

Incredibly tasty product retained everything beneficial features whole cow's milk. However human body this drink is much easier to digest. It strengthens the immune system and normalizes bowel activity.

Varenets is extremely useful for human health. It is rich in calcium and vitamin D. According to experts, drinking one glass of this wonderful product a day can significantly strengthen bone tissue.

The drink not only perfectly quenches thirst, but also activates the activity of the intestines, improves the digestion of food. Lactic acid in the composition of Varents awakens appetite, has a complex healing and restorative effect on the kidneys and the gastrointestinal tract. The abundance of protein helps to strengthen the heart and muscle tissues. It is in Varenets that this organic matter more than in ryazhenka or curdled milk.

Energy value of Varenets

100 grams of Varenets contains 2.9 g of proteins, 2.5 g of fats and 4.1 g of carbohydrates. Calorie content is 53 kcal.

The secrets of choosing a good Varents

To get a real, healthy Varenets, you should know some of the features of this drink:

1. Since varenets is made from baked milk, it has a creamy or yellowish tint.
2. The manufacturer indicates on the packaging of the product its correct name, that is, "Varenets". What is it, we have already figured out.
3. Which is also indicated on the packaging of the drink, contains only milk and sourdough. There should not be any dyes and preservatives among the ingredients.
4. A good varenets does not have clots and bubbles.
5. The shelf life of a fermented milk product should not exceed 14 days.
6. Fresh varenets has a slightly sour taste.

How to cook varenets at home?

In the old days, varenets was cooked in the oven. Sour cream was added to the milk, mixed and set to languish. The main secret of making a delicious drink: the base should not boil. It was necessary to control the temperature of the oven so that the future delicacy would gradually become thick and greasy.

Of course it's best to buy a drink home cooking. But if this is not possible, do not despair. Delicious fragrant varenets, the recipe of which you will now learn, can be prepared by yourself.

Pour boiled milk into a thermos with a glass flask. The product should be left to languish for 12 hours. During this time, it will turn into real baked milk, acquire a pleasant creamy hue.

Glass jars (liter) should be prepared in advance. They must be dry and clean. At the bottom of each container, put 4 tablespoons of yogurt or sour cream, and pour milk on top. Its temperature should not exceed 40 degrees. Now the future varenets needs to be mixed, close the jars with plastic lids and leave warm for 3 hours. It is recommended to wrap the container in a blanket.

The readiness of the drink can be judged by its density. Do not overexpose the product as it can become very acidic. According to the hostesses, home-made varenets is no worse than purchased. Its recipe is quite simple and affordable.

Varenets with cream

Ready-made varenets (what is it, we have already figured it out) - the main component is amazing delicious dish which is sure to please all the members of your family. How to cook it? To do this, you will need the following ingredients: 150 grams of Varenets, three tablespoons of cottage cheese, one tablespoon of May honey and a handful of dried fruits. All components must be whipped with a blender. Before serving, add raisins to the treat.

Varenets and ryazhenka in cooking

Varenets and ryazhenka are not only excellent drinks that perfectly quench your thirst, but also the ingredients of many dishes. Based fermented milk products housewives prepare tender dough for sweet pastries, including for ruddy pancakes and lush pies.

Varenets in home cosmetology

No wonder that a product with such a valuable chemical composition women use for cosmetic purposes. A mask made from fresh Varenets is very popular among owners of dry, dehydrated, aging skin. Varenets perfectly smoothes the dermis, nourishes it, makes it incredibly smooth and silky to the touch.

The fermented milk drink contains retinol, riboflavin, thiamine, niacid, biotin, folic acid, B vitamins, vitamins C, E, PP. These substances slow down the aging process, soothe irritations, protect against aggressive external factors, refresh and cleanse the skin.

Super moisturizing masks for dry skin

Consider two recipes for Varents masks that are ideal for dry skin:

1. Mix two tablespoons of the product with one teaspoon and the yolk of one egg. Apply the resulting mass to dry, clean skin. Leave for 20 minutes. Wash off with warm water.
2. Grind three tablespoons of Varenets with a tablespoon of homemade cottage cheese. Apply the mixture on the face. Leave for 15 minutes. Then rinse with water room temperature.

We got acquainted with one of the most delicious primordially Russian drinks, learned what properties Varenets has, what it is and how it can be used. Drink to your health!

Varenets is a fermented milk drink made from baked milk. It tastes like ryazhenka. But in the preparation of Varentsa, cream and sour cream are used - 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 Varents includes about two hundred different 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. 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, manifesting as spots, itching and flaking 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 number of fats.

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.

Glycemic index (GI) – 30.

Calorie content: Varenets 2.5% fat 53 kcal.

Varenets is a fermented milk product. It, like fermented baked milk, is made from baked milk, but not sour cream, but cream serves as a starter. This drink is considered a traditional Russian product, which has long been made in Rus' in earthenware in an oven. This process determines its exceptional taste and beneficial properties.

For the first time, varenets was prepared in Siberia and the Urals in order to preserve milk and its valuable properties for as long as possible. Traditionally served with tea.

Beneficial features

Due to the balanced composition, Varenets is easily absorbed by the human body. The product contains proteins - 2.9 g, fats, 2.5 g, organic acids - 0.8 g, carbohydrates - 4.1 g, mono- and disaccharides - 4.1 g, saturated fatty acids - 1.5 g, ash - 0.7 g. It has a large amount of vitamins: PP, A, B1, B2, B5, B6, B9, B12, C, D, H, choline, beta-carotene.

Macro- and microelements: calcium, iron, magnesium, zinc, sodium, iodine, potassium, copper, phosphorus, manganese, sulfur, chromium, strontium, tin, cobalt, molybdenum.

Satisfaction of the daily requirement for 100 g of Varents: calcium by 12%, phosphorus - 12%, vitamin B12 - 13.4%, B2 - 7.5%, B3 - 8%, H - 6.5%, organic acids - 40% , cobalt - 8%, molybdenum - 7.5%, iodine - 6%.

How does it affect the body

Varenets improves the intestinal microflora, slows down the process of reproduction of putrefactive bacteria and significantly improves immunity. Stimulates the work of the kidneys, has a beneficial effect on overall health. It contributes to the enrichment of the body with calcium, strengthens bone tissue, which is very important for the elderly. Helps cleanse the body and remove toxins and toxins.

Regular use of Varents improves blood composition, slows down the aging process. It has a beneficial effect on the state of the cardiovascular system, tones up intestinal motility, eliminates constipation. Breaks down fat cells and promotes weight loss.

How to choose

• The drink has a yellowish-creamy color. A milky shade indicates a low-quality product.
• The composition of the product should include only milk, sourdough and live bacteria. The presence of dyes and preservatives is unacceptable.
• Varenets should have a uniform consistency without bubbles and clots.
• The shelf life of a natural product should not exceed 14 days.

Storage methods

Varenets is stored only in the refrigerator. For this, glassware is used. Do not store in metal or aluminum containers. Observe the expiration date indicated on the packaging.

What is combined with in cooking

Varenets is most often used as an independent dish. And also it is heated to room temperature and eaten in small portions with pastries or rye bread.

Useful food combination

This low-calorie product is an integral part of various weight loss diets. It is well absorbed by the body, serves for dressing salads. It is combined with vegetables, fruits and gives a feeling of satiety. It is useful to use with honey and black bread.

For those who count calories, it is important to know:

• A teaspoon contains 5 g and is equal to 2.7 kcal
• Tablespoon - 18 g = 9.5 kcal
• Glass 200 ml = 106 kcal
• Glass 250 ml = 132.5 kcal

Contraindications

It is not recommended to use in case of allergy to dairy products. If there is itching, a rash - this indicates individual intolerance. An unpleasant manifestation can also be bloating, rumbling in the stomach and diarrhea, in this case, Varenets is contraindicated.

Application in medicine and cosmetology

The healing properties of Varents have been used in medicine for the treatment of the digestive system, liver and kidneys. It is prescribed for the treatment of dysentery, dysbacteriosis, after a course of antibiotics. It is recommended for cleansing the intestines, treating constipation (in the morning and in the evening, take 1 glass with chopped dried apricots or pears). Used as a prophylaxis for osteoporosis.

IN traditional medicine to relieve puffiness, compresses are made from Varenets with chopped strawberry leaves. With headaches, warm varenets with honey helps. The same composition is taken for compresses that cleanse and heal wounds. A mixture of Varenets and beetroot juice is used to lubricate bedsores, thermal and sunburns.

In cosmetology, varenets is used to improve skin condition.

• Sour milk lifting. Apply varenets on cleansed face, leave for 10 minutes, rinse and use any moisturizer. A positive effect occurs after 5 days of daily use.
• Moisturizing mask. On a cleansed face, apply vegetable oil, then a layer of Varenets, cover with a warm towel. Keep 15 minutes.

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18.04.12

Varenets is an ancient fermented milk drink obtained from baked cow's milk by joint lactic acid and alcoholic fermentation. In the Urals and Siberia, baked milk, seasoned not with sour cream, but with cream, was called Varenets. This varenets was served with tea. It is known that A.S. Pushkin was very fond of Varenets. In the memoirs of V. A. Nashchokina - the wife of Pushkin's closest friend P.V. Nashchokin, you can read the following: "We asked for Varenets and pickled apples. These were the poet's favorite foods."

In the old days, varenets was traditionally made from baked milk, which was simmered in a Russian oven. They poured milk into clay pots and put it in a heated oven for the whole day. By the evening, starter cultures were added to the milk, which was well exhausted in a warm oven, and in the morning the varenets was ready for use.
But just as today in modern cooking we find various variations in the preparation of this or that dish, so in the old days they managed to cook varenets outlandishly.

Varenets with a silver coin

"On one bottle of milk, put one silver coin or a silver teaspoon, put in warm place for four days, then take liquid cream and put almost half a glass of this silver leaven into three bottles of them, put the cream in a warm oven and stir as often as possible.
After four hours, the varenets should be ready: then carefully transfer it to another bowl without whey and put it on ice to chill; serve with sugar and finely crushed and sifted rye breadcrumbs. Silver sourdough can be kept on ice for two weeks.

Varenets or "Greek milk"

“Pour four bottles of whole milk into a wide pot, put it in the oven in front of the coals so that it gradually boils. When the foam formed on top is browned, lower it with a spoon to the bottom and do the same with several similar foams.
Then set aside, cool a little, put half or a whole glass of sour cream, put in a warm place to sour. Cool then serve with sugar.

Today, thanks to modern technology, the preparation of this product has changed. Baked milk is prepared by slowly melting (evaporating) milk so that it decreases by at least a third of its volume and acquires a reddish tint. Then baked milk is seasoned (fermented) with sour cream (at the rate of 200 g per liter) and kept closed for 3-4 hours in a warm room.

This product retains all the beneficial properties of milk, but unlike the others, it is better absorbed, normalizes the intestinal microflora and stimulates the production of vitamin C. Varents contains calcium and vitamin D. People over 35 annually lose 1% of bone tissue calcium. If you drink 1 glass of Varents every evening, you can strengthen bone tissue.
Varenets activates the secretion of enzymes in the digestive tract. Improves digestion of food. Lactic acid helps the kidneys, stomach and intestinal tract, in addition, increases appetite. The protein in Varentsa helps to strengthen muscle tissue, including heart tissue.

Which varenets is better?

On the market, the Varenets product is represented by various manufacturers. Which varenets is tastier can only be determined by trying the product.
Varenets should not be light white. It should be remembered that this product is prepared from baked milk, so a yellowish or creamy shade of the product is acceptable.

The packaging must necessarily indicate the correct name of the product - "Varenets", food and energy value, in which the protein is clearly regulated; it should not be lower than 2.6%. The composition should contain only milk and sourdough, and no preservatives and dyes. Varenets must be "live", that is, the content of lactic acid bacteria at the end of the validity period must be no less than 1 in 10 to the 7th degree. And the last. The shelf life of Varents does not exceed 14 days.
Opened packaging with the product should be stored for no more than a day in the refrigerator. Most best option- pour the varenets into a glass bottle and close it tightly.

Varenets is consumed similarly to kefir - in small sips, warming the drink to room temperature. Varenets from whole village milk can be much thicker than store-bought, such a product should be eaten with a spoon.

Varenets is prepared on the basis of baked cow's milk. hallmark varenets 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. The ideal flavoring addition to Varenets is warm Rye bread with honey. 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, AT 9 ( folic acid) - 5 mcg, B12 (cobalamins) - 0.4 mcg.

Varenets contains almost all micro and macro elements Periodic system Mendeleev. 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- in its beneficial effect on the intestines. Sour-milk lactobacilli have a positive effect 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 intestines.

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 Varents helps to normalize the functioning of the sebaceous glands, reduce skin oiliness, the amount 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 the 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 website

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