Varenets with maple syrup

And weigh it weakly ?! Well, as a thread on occasion ... Because for us pedants, this is extremely important, yes ...

It doesn't matter for yogurt, believe me. Take a regular tablespoon, add sour cream and splash into milk. You can take two tablespoons - the process will be a little faster. This is not the case when you need to check with the scales. Just waste time and smear dishes.

[Natul]

It doesn't matter for yogurt, believe me.

I believe you !!! That only yogurt can and do not care, but the one who counts every zhirinka not quite ... or rather does not care at all ...

Just waste time and smear dishes.

I will even subscribe to this !!!

Natul, and sour cream can be of any fat content ?! And 10% is good or with 30% it will be tastier ... ?

10% is fine without problems. The main thing for us is leaven and bacteria, not fat content. It does not ferment milk fat, but lactic acid macteria. You can generally use dry sourdough, such as narine or vivo - there is no fat in it. When using narine, do not forget about the uterine starter culture.

10% is fine without problems. The main thing for us is leaven and bacteria, not fat content. It does not ferment milk fat, but lactic acid macteria. You can generally use dry sourdough, such as narine or vivo - there is no fat in it. When using narine, do not forget about the uterine starter culture.

Can you please tell me, I'm going to use the Narine sourdough to make Varenets, what does it mean not to forget about the uterine sourdough?
Do I need to add 4 tablespoons of narine and sour cream to 1 liter of baked milk?

Can you please tell me, I'm going to use the Narine sourdough to make Varenets, what does it mean not to forget about the uterine sourdough?
Do I need to add 4 tablespoons of narine and sour cream to 1 liter of baked milk?

For narine it is necessary to make a uterine starter culture. That is, ferment a 0.5 liter bottle, in my opinion. This is essentially yogurt and can be eaten too, but it usually tastes slightly different. It's like a dough for a dough. That is, you "revived" the dry mass of bacteria and then it actively works. For 7 days you can store the uterine starter culture, then 2-3 weeks use a glass of yogurt from the previous batch for re-fermentation. Then you take a new bottle and all over again: uterine starter culture and yoghurts. I hope I wrote it clearly.

1 liter. 4 spoons is even a lot. A couple of canteens (ordinary, not from HP, with a slice) are enough. You can ferment only narine, only sour cream, or both. Squats everything. The bacteriological composition will simply differ slightly, which, of course, you will not notice by eye. )))))

For narine it is necessary to make a uterine starter culture. That is, ferment a 0.5 liter bottle, in my opinion. This is essentially yogurt and can be eaten too, but it usually tastes slightly different. It's like a dough for a dough. That is, you "revived" the dry mass of bacteria and then it actively works. For 7 days you can store the uterine starter culture, then 2-3 weeks use a glass of yogurt from the previous batch for re-fermentation. Then you take a new bottle and all over again: uterine starter culture and yoghurts. I hope I wrote it clearly.

1 liter. 4 spoons is even a lot. A couple of canteens (ordinary, not from HP, with a slice) are enough. You can ferment only narine, only sour cream, or both. Squats everything. The bacteriological composition will simply differ slightly, which, of course, you will not notice by eye. )))))

Thank you very much, I was confused by the word uterine :) I do so and call it a working leaven

How do you deal with overheating of the Tefal yogurt maker?

Did it, it turned out a little watery, apparently from the fact that I added a little leaven or something else, perhaps?
The taste is very pleasant Creamy and it seems that it is very greasy as if you were eating cream. Wanted a slow cooker for my baked milk

Oh, I was gone for two weeks and forgot the yoghurt maker, almost died with my son and belly from the desire for delicious yogurt :-) :-) :-)
I have a child, even though he is 2.5, but the store now does not eat at all, but his own, all 180ml numbles ... all tomorrow I’ll play the vrenets, I’ve already bought some toppings ... apartment and I will immediately buy a slow one, I want to make milk myself, especially I want to try the foam, they describe everything so tasty, just mockery of pregnant women

How do you deal with overheating of the Tefal yogurt maker?

Just spitting on him.

I can put paper towels in several layers, but more often I just don't pay attention.

[mvastafyeva]

Did it, it turned out a little watery, apparently from the fact that I added a little leaven or something else, perhaps?
The taste is very pleasant Creamy and it seems that it is very greasy as if you were eating cream. Wanted a slow cooker for my baked milk

The fermentation rate is either the amount of the leaven or the fermentation time. You need either a little more leaven, or time. Choose as you like. )))

mvastafyeva

Oh, I understand you so. The youngest child is 10 months old.

Just spitting on him.

I have the same way ...

[Chuchenka]

Chuchenka, sonechko, you you won't spank me won't you be angry if I throw my question into your Temko?

For the most heated discussion of maple syrup took place precisely there ...

I'm actually wondering, who of ours tried this maple syrup?

I hid the picture under the spoiler, because it’s something huge ...

In order not to pass for a malicious floodilshitsa, making excuses I explain, for Varenets I need ...

Yesterday, it was exactly 2 years old, as I'm going to do it ...

[Scarecrow]

Scarecrow, tell me please, what is the difference between varenets and ryazhenka? I make fermented baked milk on Lactin from baked milk in MV. Very tasty and thick.

From Wikipedia, the free encyclopedia
Ryazhenka

Ryazhenka is a fermented milk drink obtained from baked cow's milk by lactic acid fermentation. Fermentation is carried out with thermophilic lactic acid streptococci and pure cultures of the Bulgarian bacillus, fermented within 3-6 hours. It has a yellowish-brownish tint and a traditional fermented milk taste. It is actually one of the unflavored yoghurt varieties.

Varenets and Turkic katyk are similar products. and From Wikipedia, the free encyclopedia
Varenets

Varenets is a fermented milk drink obtained from baked cow's milk by combined lactic acid and alcoholic fermentation. Baked milk is prepared by slowly melting (evaporating) the milk so that it decreases by at least one third of its volume and acquires a reddish tint. Then the baked milk is filled (fermented) with sour cream (at the rate of 200 g per liter) and kept closed for 3-4 hours in a warm room.

In the Urals and Siberia, baked milk was called baked milk, seasoned not with sour cream, but with cream. This varenets was served with tea. it turns out that varenets are thicker than ryazhenka

[Tata]

Tata,

The consistency and composition of the leaven. You can hardly tell by taste.

Crochet,

Have you decided to celebrate the anniversary of the gathering?)))
The picture is for some reason very familiar. Where - I remember. If the composition is normal, if it is B - take it and do not powder your brains.))

[Scarecrow]

Scarecrowso what should be thicker? From post Irsha it follows that it is Varenets, but the spoon is much thicker in my fermented baked milk. I will try to ferment lactin's sour cream and compare.

[Scarecrow]

Scarecrow, so which should be thicker? From post Irsha it follows that Varenets, but where the spoon is much thicker in my fermented baked milk. I'll try to ferment with lactin's sour cream and compare.

According to the established consumer tradition, Varenets should be thicker, because it is not mixed before being put on sale and is produced in a thermostatic way. And fermented baked milk is usually a drinking product and in production it is poured into containers after fermentation due to which it becomes liquid. The fermented baked milk made by the thermostatic method (exactly as we always do - bottling in containers precedes fermentation and the product ferments in whatever it will be eaten from) this is what it is - a spoon is worth it. If you mix it, it becomes fluid. But mixed varenets are much more fluid. So the consistency is rather an industrial "image" that has developed in our country. Homemade products are somewhat different. To be honest, I do not distinguish between their taste, although according to GOST they have a different composition of the leaven. For varenets, yoghurt is used.

That is why at the beginning of the topic I wrote: ferment with fermented baked milk, sour cream, yogurt. What you want. At the exit, you will receive, strictly speaking and nagging - not Varenets, as it should be according to GOST, but in fact and practically you will not distinguish it from Varenets either in consistency or in taste. Which means - what's the difference. )))

[Tus]

Have you decided to celebrate the anniversary of the gathering?)))

Well, something like that, yes ...

If the composition is normal, if it is B - take it and don't powder your brains.))

Structure ...

Well, if you believe what is written, then 100% maple syrup ...

But B or not B - xs, choyta is not spelled out ...

You know, I'd probably better take the jug with the Bear on the tree again, it's already checked ...

Although according to reviews, many scold him, yes ...

Cheb understood, seem Tus ?!

Oh, girls, and they sent me fresh, real, bourgeois maple syrup in a glass bottle, and some other syrup, I haven't even considered which one yet. I also often make varenets, but I have never eaten with syrup. I’ll ask my mother to go to the market and buy some good milk. If I cook it with syrup, I'll write my impressions.

[Crochet]

Crochet,

If they wrote 100% maple, it should be normal.

Qween,

You will not regret!)))

[Natul]

should be normal.

Keyword must ...

Yes, everything is fine Natul , the main thing is to believe ...

and they sent me fresh, real, bourgeois maple syrup

Happy and waaay ...

Who would send me ...

[Tus]

Natural yogurt without additives (1 cup), sour cream, fermented baked milk can be used as a starter culture. All these leavens make excellent varenets. Yogurt is better because the starter cultures for varenets and yoghurt are identical.

He heated some milk), thought about how to ferment ...

How tastier it should be on sour cream?

Or, how do you write, yogurt?

Or is it sour cream?

Tus, what to do?

What tastes better for you?

Or does it taste the same?

If so, then yogurt is more profitable, the fat content of the final product is much less ...

With sour cream it is fatter, but go and tastier ...

Bliiin, some vicious vicious circle ...

In the topic about fermented baked milk in a slow cooker, girls, they generally ferment 1 tbsp. l. sour cream + 1 tbsp. l. cottage cheese for 3 liters of baked milk ...

By the way, the question of the amount of leaven remained a mystery to me ...

That's how much you need for 1 liter of milk on the right according to GOST?

I read it tyrnet ... people, who ferment a lot ...

I also met about half a kilo of sour cream per liter of milk ...

Although, he rzhu, mabut is it right?

No, well, a pound of sour cream per liter - you can eat it right away and wait for fermentation (there is already fermentation there))). In the instructions for yogurt makers, it was usually suggested that a jar of natural yogurt per liter (a jar - 125 g, if I don't go crazy) was usually offered. Therefore, I put about the same amount of sour cream - 1 tbsp. l. with a large slide or 2 without.

Sour cream or yogurt doesn't matter. You won't notice the difference. You will also not notice the difference in fat content, because 1 tbsp. l. per liter of milk is not so much to seriously change the final fat content of the product. Therefore - no difference !! I almost always make sour cream, but here is a purely logical explanation: I always have sour cream in my fridge! And natural yogurt - only if I make it myself from milk and this sour cream and / or pharmacy sourdough. I almost never buy store yoghurts.

[P.S.]

I almost always make sour cream

Well, then I'll also sour cream ...

And next time with yogurt, at the same time I will compare ...

But shouldn't I start to grumble the whole thing in a slow cooker ?!

Why don't you want to fish a yogurt maker out of the box ...

And yogurt however, only the one that is not sweet without additives I'm buying a store, yes ...here I am such a bastard ...

And thank you for still putting up with me ...

Somehow there is a lot of me in this, your topic ...

P.S. Oh, I still remembered, once I made yogurt with baked milk, delicious crap thing, very much ...

Cool the varenets in the refrigerator completely

I can't ask everything at once ... well, I'm not so interested ...

So, the question is next), how long does it take to keep this product in the refrigerator before starting tasting?

Hour 3 is enough?

Or is it better to take off the sample tomorrow?

[Crochet]

Crochet,

3 is enough. It will cool down.

[Nata]

Nata, and if you put milk to simmer in the staff, what temperature should you set? And the milk that must be boiled from under the cow?

[shurpanita]

shurpanita,

For heating milk, a temperature of the order of 90 degrees is used. Additional boiling is not necessary. Because for a long time at 90 degrees (on the verge of boiling) - this is pasteurization.

How delicious it is !!

There is a liter bottle of maple syrup and 12 cups of varenets in the refrigerator.)) Finally, everything came together!)))

I would also not give up on liter happiness литров

It's just super delicious!

[Svetlucha]

Svetlucha,

Yeah, I just ate this morning))).

Natakh, and you do it in this Tefalevskaya yogurt maker?
I also need to make up for my love, my beloved, nobody eats mine, so WHAT I get more! And the syrup has

I just bastard everything from your cakes), mentally I return to them all the time

[Irina F]

Irina F,

Yes, in it. And not in it)). I usually mix several types of something into one tefalka (several jars of varenets, 6 bottles of kefir or something to drink). Something I love, something children, as a result everyone is happy.

Oh, I forgot something about her, she overheats me (. We must try to rehabilitate her, put rags on chtoli)

[Irina F]

Irina F,

Irish, paper towels in several layers.

So I'll try), although now I am very happy with the glass Ourson, well, the liter thermos Ourson is cool

[Irina F]

Irina F,

I was still hungry (especially when I don't use all 12 glasses): you turn the glass holder over, cover the holes with inverted lids, and put the glass on the lid. It fits in height under the lid.

Wow, know-how, you must try!

[Irina F]

Irina F,

Irin, do you have any drinking glasses? Plastic. Here they are placed exactly like this - on an inverted holder, so I am aware of it. Empty "windows" are supposed to be closed when empty. I combined two steps into one))).

And I brought a report)
FkusnAAA)

[Irina F]

Irina F,

I recently made kefir with baked milk)). Also went great)).

[Svetlenki Light]

Raise the recipe Svetlenki Light recalled.
But recipes for slow cookers don't have it (ahh ... it's in yogurt makers!
Varenets-fermented baked milk. Plus the accompanying soft curd. in general, tasty, lazy, not expensive, a lot.





And for fun, the production of maple syrup in Canada

And in Russia

In St. Petersburg, in Penza.