Varenets with maple syrup

Category: Dairy and egg dishes
Varenets with maple syrup

Ingredients

milk 3L
yogurt / sour cream 125-150gr
maple syrup taste

Cooking method

  • I won't offer you anything super interesting. This is essentially just making yoghurt from baked milk, but this is a thing that my men eat in some unimaginable quantities. It is with maple syrup. The resulting taste is reminiscent of fermented milk creme brulee. Tasty just ugly.
  • Varenets with maple syrup
  • So, first you need to melt the milk. I take selected milk or 3.2% of five to seven days storage. Moreover, it will still languish for a very long time, and it will undergo additional pasteurization. You need to take as much milk as you can fit into a yogurt maker or other container for fermentation. Since I ferment 3 liters (almost 2 liters - in a tefal yogurt maker, the rest in a round moulinex yogurt maker in one large cup)
  • 1. Pour milk into a slow cooker (I have a Kenwood) and leave it on high for 10 hours.
  • Varenets with maple syrup
  • Maple syrup is not cheap. But very tasty (reminiscent of caramel, crusty crust). And natural. It is worth trying to buy at least one bottle to find out what it is. It can be more concentrated and less concentrated, since it is obtained by boiling the sap of red or black maple. The juice is collected at a certain period. It is a natural sugar substitute (like honey, for example). Good maple syrup contains nothing but the syrup itself (i.e., boiled sap). And since the juice is 96% water, it takes a long time to evaporate. This product cannot be cheap.
  • Varenets with maple syrup Varenets with maple syrup
  • In general, I could not keep silent!

Note

Varenets is baked milk, which is obtained by melting (evaporating) in clay jugs in a Russian oven or in any cooling hearth. At the same time, the volume of milk is reduced by a third or more and it acquires a reddish tint. After that, the milk is filled with sour cream or cream and placed in a warm room for 3-4 hours. Served with tea.

Ilona
Hurrah!!! To us Scarecrow with a recipe !!! It's been a long time since (or I missed something!)
I also make such a varenets or fermented baked milk from baked milk in a cartoon and I don't know what to call it. it seemed to me that from baked milk and sour cream it was ryazhenka. That year she altered her so much that she had already fed all the household and no longer want to! Already knocked down the ascomin. and then everyone demanded "More, more!" Here it will be necessary to try with maple syrup. I bought several bottles for the stockman. And it was very good. I am surprised that it is cheap (only 36 rubles for a bottle of about 200 ml. I turned everything around, it seemed natural, there was nothing superfluous. I’ll come home again and look. And now I doubt it.
Crochet
Natasha, you are right "on time" ... A long time ago I packed my yogurt maker back into a box and pushed it onto the top shelf in the pantry ... Why, why should I unpack it back ?!

Suppa's recipe, I'll read it carefully, otherwise after a diagonal reading a bunch of questions immediately arise, to which answers are immediately found, you just have to read everything "from" and "to" ...

Scarecrow
Quote: Krosh

Natasha, you are right "on time" ... A long time ago I packed my yogurt maker back into a box and pushed it onto the top shelf in the pantry ... Why, why should I unpack it back ?!

Suppa's recipe, I'll read it carefully, otherwise after a diagonal reading a bunch of questions immediately arise, to which answers are immediately found, you just have to read everything "from" and "to" ...

What are you ?! Both of them are plowing to the fullest. Provided that I have almost 2 liters of tefal and almost 1.5 liters fit into a mule in a bowl. And sour cream 10% again? They ate me a liter of sour cream in a day, devils. And this despite the fact that my yogurt maker is 6 years old.Eat, eat and eat. Varenets (fermented baked milk) I myself eat a lot and with pleasure. Honestly pioneer.
Ilona
Quote: Scarecrow


What are you ?! I plow both to the fullest. Provided that I have almost 2 liters of tefal and almost 1.5 liters fit into a mule in a bowl. And sour cream 10% again? They ate me a liter of sour cream in a day, devils. And this despite the fact that my yogurt maker is about 6 years old. They eat, eat and eat. Varenets (fermented baked milk) I myself eat a lot and with pleasure. Honestly pioneer.
Wow? And what are my then ate so quickly? I'll try it with syrup!
Caprice
I wanted to make this very Varenets today. I am terribly in love with baked milk. But I thought that now, in this heat, I need to get out the slow cooker ...
Ilona
Quote: Caprice

I wanted to make this very Varenets today. I am terribly in love with baked milk. But I thought that now, in this heat, I need to get out the slow cooker ...
What? Is there any heat in the kitchen from the slow cooker? I have no heat from multi Panasonic, and baked milk is obtained in 5 hours. But she's not a pressure cooker or a slow cooker.
Caprice
Quote: ilonnna

What? Is there any heat in the kitchen from the slow cooker? I have no heat from multi Panasonic, and baked milk is obtained in 5 hours. But she's not a pressure cooker or a slow cooker.
I don't like the "slow" mode in my cartoon. For some reason, it lasts only two hours and rages violently ... Once I tried to make stuffed cabbage rolls on this mode ... and didn't want to anymore ... I don't like anything in it, except for baking and a double boiler. I had "love did not work out" with her. The proven slow cooker is more reliable.
Scarecrow
I have now adapted the slow cooker for milk and lamb simmering. Primarily.

And cook the varenets. The thing is real. Husband asked today, also says that just yogurt somehow and reluctance now. I am heating milk now in liters.
Crochet
No, well, I just can't calm down ... I urgently need maple syrup to make this wonderful varenets !!!

Girls, which syrup to give preference to? I heard that now there are a lot of fakes ...

In favor of which syrup to make a choice so that later it will not be excruciatingly painful for the money thrown into the wind?

I saw on sale maple syrups of different concentrations: 1 / 8.1 / 10, etc. The more concentrated, the morehhe?

By the way, not quite in the subject, but I'll ask Mona here, since we're talking about maples ...

And who-thread has tried maple oil ?! Here is:

Cat
So! I read the recipe and realized that I urgently need a yogurt maker .............. ................
Maple syrup I have
Crochet
Quote: Cat

I urgently need a yoghurt maker .............. ................
Kitty, so I just recently thought so ... I bought myself a Tefalka for 12 jars (see in the picture at Natashka above), it turned out not needed ...
Cat
Quote: Krosh

Kitty, so I just recently thought so ... I bought myself a Tefalka for 12 jars (see in the picture at Natashka above), it turned out not needed ...

So my husband told me that the yogurt maker will live next to the deep fryer ..... in the pantry .......
Scarecrow
Quote: Krosh


I saw on sale maple syrups of different concentrations: 1 / 8.1 / 10, etc. The more concentrated, the morehhe?


Maple oil I have never seen! All I saw was maple sugar. It was once the forerunner of the reed.

And I have seen only two types of natural (i.e. 100%) syrups. They are type A (gread A) and type B. Type A is less concentrated, lighter, softer taste. Type B is more concentrated. I love V.

And also, to get 1 liter of syrup, you need to evaporate 42 liters of water from 43 liters of juice, because 96% of it consists of it. This is why it is expensive.
Ilona
Quote: Caprice

I don't like the "slow" mode in my cartoon. For some reason, it lasts only two hours and rages violently ... Once I tried to make stuffed cabbage rolls on this mode ... and didn't want to anymore ... I don't like anything in it, except for baking and a double boiler. I have "love did not work out" with her. The proven slow cooker is more reliable.
Sorry not knowing ... I don't know what kind of regime it is. I heat in the stewing mode for 5 hours. The milk turns out to be melted with a brown film as expected.Delicious !!!
Scarecrow
Quote: ilonnna

Sorry not knowing ... I don't know what kind of regime it is. I heat in the stewing mode for 5 hours. The milk turns out to be melted with a brown film as expected. Delicious !!!

Slow is kind of slow. In slow cookers, for example, there are two modes - slow and high. Slow is lower temperatures, high is higher.
Crochet
Natuland you are your syrup xde bought ?! Is it worth coca? I saw exactly the same for 650 rupees,andnayu: expensive eta il namana ... u tI the photo is Canadian, right?
Cat
Quote: Krosh

Natuland you are your syrup xde bought ?! Is it worth coca? I saw exactly the same for 650 rupees,andnayu: expensive eta il namana ... u tI the photo is Canadian, right?
Kroshik, mnu has exactly the same syrup, I bought it in METRO
Crochet
Quote: Cat

bought in METRO
Kitty, dear, thank you, only I have no access there ...

And the price, well, at least you don't remember the approximate one?
Scarecrow
Quote: Krosh

Natuland you are your syrup xde bought ?! Is it worth coca? I saw exactly the same for 650 rupees,andnayu: expensive eta il namana ... u tI the photo is Canadian, right?

You know, I once bought in Spar (do you have such a network?), And so there for those same 650 a small bottle. French! production. I understand that the ready-made syrup is brought from North America, and in France it is simply packaged. And in METRO I bought the one in the photo - about 400 and one and a half times more in volume (production - the USA, it seems, not Canada), so - what you run into.
14anna08
girls here
🔗
🔗
A and B about which Natasha spoke.
and some other
🔗
14anna08
I've read a lot in the topic of yogurt makers that they all overheat, and alas, there are no useful bacteria left, so I think you need a yogurt maker or not ...
Scarecrow
Quote: 14anna08

I've read a lot in the topic of yogurt makers that they all overheat, and alas, there are no useful bacteria left, so I think you need a yogurt maker or not ...

You know, they kind of overheat. But these yoghurts perfectly over-ferment the next batch. So the microflora is alive. Is it logical?
14anna08
yeah, since it was explained that there are lactic acid bacteria and there are some other ... in the evening I will rustle Temko here you can ask a question to the yogurt technologist, I found
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.0
Scarecrow
Quote: 14anna08

yeah, since it was explained that there are lactic acid bacteria and there are some other ... in the evening I will rustle Temko here you can ask a question to the yogurt technologist, I found
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.0

I read it, but I did not understand what you mean. I make it with sourdough, and then re-leaven it several times. Then I take a new bottle.
Crochet
Quote: Scarecrow

You know, they kind of overheat.
I also measured the temperature of the finished yogurt with a thermometer, if believe your eyes thermometer readings, yes, it overheats ...
14anna08
Natulya, in the subject I want to ask how critical the tem-ra is
here I first met about that-re

"
Re: Yoghurt makers

Posted by admin Feb 12, 2010 4:24 pm
I found on one of the forums a graph of temperature regimes for yogurt makers "Moulinex" and "Tefal", I want to continue the topic of choosing a yogurt maker.

Image Image

Looking at this graph of temperature regimes, and at the table of optimal temperatures for the "Vivo" starter culture family, presented by the manufacturer of bacterial starter cultures, we can say that among the yogurt makers currently available on our market, there is no model about which one could say that it is an ideal choice for making fermented milk products at home using Vivo bacterial starter cultures.

Each of the models presented on our website has its own advantages and disadvantages in relation to certain types of "Vivo" starter cultures. This is due to the difference in comfortable temperature conditions for each type of starter culture.

According to the instructions of the State Institute of Bacterial Ferments Alba-TIMM, a comfortable temperature for such ferments as Bifivit, Simbilact is a temperature within 35 - 37 grams. C, and for Kefir, Cottage cheese and Vitalakt, and even below 29 - 31g. C. Therefore, the most optimal choice among yogurt makers for these starter cultures can be considered "Ariete", "Dex", and "Moulinex" whose maximum heating temperature does not exceed 45g. C (based on our observations and feedback from the owners of this yogurt maker)

As for the "Tefal" yogurt maker, it generally turns out to have no place in a number of acceptable options.Since its maximum heating temperature exceeds all permissible norms for "Vivo" starter cultures and reaches 54g. S. Although it is "Tefal" at our house ... it happened so.

Of course, everything is relative, and none of us at home can determine how many bacteria have died from overheating. The only criterion for the quality of the resulting final product - yogurt, can be considered its uniformity and taste, and they largely depend not only on the temperature regime of the yogurt maker, but also on the temperature in the room, the quality of milk, its fat content, whether the yogurt was removed on time (overexpose - the serum is separated). After all, if bacteria die, then the final product will not turn out to be of high quality.

And reading the reviews on the forums, you understand that the product, and, moreover, of sufficient quality, is obtained by the owners of almost all yogurt makers. It's just that you have to adapt to each of them. If it overheats, turn it off earlier, put paper or rag napkins on the bottom under the cups, or pour milk of a lower initial temperature. Weakly warm - wrap it up (if it is cold in the apartment in winter), and pour the milk as warm as possible.

An ideal, universal yoghurt maker for the entire family of "Vivo" starter cultures could be considered only that yogurt maker in which the temperature can be set before cooking for each type of starter culture. But so far such a model is not presented in our market.
Therefore, reading the descriptions and reviews, everyone must decide for himself when choosing a yogurt maker, what he is willing to pay for, and what he is not, and what he will have to put up with if you save ... "

🔗

though I never finished reading 441 pages
14anna08
I'm sorry that the topic is clogged, if you delete something and I also don’t know how to copy a picture from there with that paradise ... well, if you can see something there
Freken Bock
Natasha, well, I was just worried about the sight of your Varenets! It's all about the yogurt makers, and I'm about the syrup. Which is better, thicker, more fragrant - dark or light? Or what characteristics are being evaluated?
14anna08
Quote: Scarecrow

And I've only seen two types of natural (i.e. 100%) syrups. They are of type A (gread A) and type B. Type A is less concentrated, lighter, softer taste. Type B is more concentrated. I love V.

And also, to get 1 liter of syrup, you need to evaporate 42 liters of water from 43 liters of juice, because 96% of it consists of it. This is why it is expensive.
Scarecrow
Quote: Freken Bock

Natasha, well, I was just worried about the sight of your Varenets! It's all about the yogurt makers, and I'm about the syrup. Which is better, thicker, more fragrant - dark or light? Or what characteristics are being evaluated?

Dark is better. For my taste, because it is thicker, richer taste, brighter caramel flavor. When I didn't know that they were of two types, I bought a lighter one (I later realized that I had bought a lighter one, but when I bought it, I didn't realize it. Well, syrup and syrup), I immediately realized that something was wrong. She told her husband that the previous one had a more pronounced taste. I climbed to look at the Internet, read the whole bottle and it dawned on me why. But the fact remains: the difference is noticeable even not by a specialist, but simply by a person who has decently eaten this syrup.

In Anka a meteor, I found everything and quoted it!
Trendy
I also immediately wanted to try Varenets. I ran home, did it, and it turned out fermented baked milk. Apparently something was wrong with the ingredients. Today I will try it on homemade baked milk, I hope it will work out. I really want it to be as thick as yogurt.
Scarecrow
Quote: Trendy

I also immediately wanted to try Varenets. I ran home, did it, and it turned out fermented baked milk. Apparently something was wrong with the ingredients. Today I will try it on homemade baked milk, I hope it will work out. I really want it to be as thick as yogurt.

And fermented baked milk can be with maple syrup. Just as tasty. Consistency is not the most important thing here. Rather, the problem was not in the ingredients, but in the process.Because baked milk fermented with fermented baked milk (when, in theory, I should also have fermented baked milk at the exit) has exactly the same appearance as yogurt, that is, an absolutely dense consistency, does not fall out of the can. Real, not whipped (not mixed) fermented baked milk is just that. The only thing that you shouldn't ferment with is kefir. With him, you will not get a dense consistency. characteristics of the leaven.
Verina Natalia
Natasha, that's it. Infected. To-night I will set it to ferment. Now I'm heading out for maple syrup. Respect for the information that it is different.

By the way, I can make baked milk ... in an hour! But I have a Redmond 4504. In it I make baked milk in this way: 2 liters of milk, 45 minutes in the "stewing" mode with a closed valve. Nobody runs anywhere.

Varenets with maple syrup
Scarecrow
I also have a cuckoo, but a cuckoo. But I was always afraid that milk would come out of all the cracks. And what is the temperature at your extinguishing?
Verina Natalia
About the temperature - the manufacturer keeps a trade secret. But, judging by the picture in the bowl immediately after opening, the milk rose by no more than a centimeter during the preparation process. If you look closely, you can see a whitish window above the milk surface. Maybe the liquid just expanded when heated. I do not know. But in the on mode of increased pressure.
14anna08
not mine - the girls wrote

Already 2 times I made "baked" milk in Kukushechka 1054 on the "long cooker" mode at the 3rd level for 6 hours. Fine!
Natural milk from a cow.
That is, I took into account the advice of Admin that baked milk turns out best in a slow cooker. But since I don't have a slow cooker, I remembered in time that the cuckoo has this program.
It turned out to be a wonderful color of coffee with milk, the consistency is thick, like real milk baked in the oven (but without its hassle), and it boiled down quite a bit: 1.5 liters about 50-70 grams.
And then even in yogurt, even in porridge, at least to wash down the cake.
I liked this recipe more than drowning milk in the same cuckoo, but on Multipovar ...
More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3319.0

Of course, you have a slow cooker, Natasha, so there is probably no point in doing this. Can you compare - if you make it in a cuckoo and a slow cooker?
Scarecrow
Quote: 14anna08

not mine - the girls wrote


Of course, you have a slow cooker, Natasha, so there is probably no point in doing this. Can you compare - if you make it in a cuckoo and a slow cooker?

Anh, in a slow cooker for 10 hours. It doesn't seem to bother me much (I put it on for the night and forgot), but in 3 hours - it's finally cool! Oh, it's good that you reminded about the cuckoo's dolgars mode. I thought about him once, but the volume of the bowl was not enough for me.
Dana
Give me a fly in the ointment
A year ago, when I was mastering yoghurt in a cartoon, I wondered what if I made it with baked milk? (wrote in the appropriate Temko) Did ... did not like it. The smell of yoghurt hammered the note of baked milk (or maybe modified?) Home-made ate, of course, but did not have enthusiasm. So the taste, the color ... Varenets, I confess, did not think of it. Maybe this will please my fussy
Scarecrow
I made baked milk in a cuckoo. In comparison with the melted from a ceramic Kenwood bowl - it is frankly tasteless.
Tanyulya
Quote: Scarecrow

I made baked milk in a cuckoo. In comparison with the melted from a ceramic Kenwood bowl - it is frankly tasteless.
I agree 100% in Kenwood just a fairy tale, not milk.
Ilona
Girls, do you think it's a ceramic pot? (Then I'll buy a Brand multicooker with a ceramic coating for the dacha.)
14anna08
I also think this is the case ...
Caprice
Quote: Scarecrow

I made baked milk in a cuckoo. In comparison with the melted from a ceramic Kenwood bowl - it is frankly tasteless.
So, baked milk in a slow cooker in a ceramic bowl seemed more tasty to me than in a multicooker Teflon
Tanyulya
I tried to make baked milk in all cartoons and pressure cookers that I have nooo ...shnyaga turns out, the most delicious is obtained in a slow cooker, the bowl is thick-walled, ceramic, heating is uniform, the optimum temperature, in general, everything came together in one place. In second place for taste, baked milk from AG in a ceramic bowl for at least 6-8 hours, but there I used a spoon to melt the froths periodically, tastefully !!
Verdict: in a slow cooker overnight, counting nothing, you get a dumbbell.
Crochet
Quote: Scarecrow

I made baked milk in a cuckoo. In comparison with the melted from a ceramic Kenwood bowl - it is frankly tasteless.
Tus, and you drowned milk in Panasonic? When compared with Panasonkina's melon, too crap outright bullshitmalla ?

Poor me, poor I have neither Cuckoo, nor Kenwood ... tokma Panasonic ... Just bring a slow cooker because of the mellow water ... Put the current where
Tanyulya
Quote: Krosh

Tus, and you drowned milk in Panasonic? When compared with Panasonkina's melon, too crap outright bullshitmalla ?
I can tell
I drowned, if you compare, then Panasonic is resting.
The main desire, but the place will be found
Crochet
Quote: Tanyulya

I can tell
Needa Tanyush !!!

Thank you Tanyush , it's clear that it's a dark matter ...

I'm pralna I understand, I need to stomp on the topic about the Kenwood slow cooker? It's in ethe most delicious melted meat coming out?

Quote: Tanyulya

The main desire, but the place will be found
That kitchen I have ... only 12 squares ... well, we can sideways and shove it ...
Caprice
Quote: Krosh

I'm pralna I understand, I need to stomp on the topic about the Kenwood slow cooker? It's in ethe most delicious melon comes out
Baked milk is best in any ceramic bowl. It's about ceramics.
14anna08
Quote: Krosh

Tus, and you drowned milk in Panasonic? When compared with Panasonkina's melon, too crap outright bullshitmalla ?

Poor me, poor I have neither Cuckoo, nor Kenwood ... tokma Panasonic ... Just bring a slow cooker because of the mellow water ... Put the current where
so I think I've read a lot, really because of milk, start a slow cooker chtol ...

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