Description of varenets and recipes. The chemical composition and calorie content of a fermented milk product, the benefits and harms of use. What kind of dishes can you cook? How to choose a delicious drink and can it be used if it starts to deteriorate? Depending on the manufacturing technology, the taste of the final product can vary significantly. Cinnamon and sugar aren't the only possible additives. At the stage of "presale" preparation, berries, honey, seasonings to taste, and even salt can be added to the drink.
Composition and calorie content of varenets
Melanoidins, substances formed during the interaction during heating of milk proteins and lactose, provide a pleasant color to the drink. Regardless of the recipe for the fermented milk product, it is pinkish-brownish. But the nutritional value varies significantly.
The calorie content of varenets made from homemade milk with fat sour cream can be up to 62 kcal, and cooked in a thermos after pasteurization of the raw material - 40 kcal.
When calculating diets, they usually take a calorie content of 53 kcal, of which:
- Proteins - 2, 9 g;
- Fat - 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;
- Fluorine - 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 varenets per 100 g:
- Saccharides - 4, 1 g;
- Cholesterol - 8 mg;
- Fatty acids - 1.5 g;
- Organic acids - 0.8 g.
If the goal of regular drinking is to improve 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 a complex of useful substances in full. The useful properties of cold varenets are different. It is absorbed much more slowly than it stimulates weight loss. While the stomach heats up the portion received, the secretion of digestive enzymes is blocked, creating a prolonged feeling of satiety. But anemia does not develop - the vitamin and mineral complex enters the body in full, albeit more slowly.
Useful properties of varenets
The drink gained popularity due to its taste and healing effect. It is introduced into the diet during various diseases and to recover from intoxication, with a hangover syndrome.
The benefits of varenza:
- As already mentioned, when warm, it accelerates peristalsis, helps to get rid of the accumulation of toxins and toxins, and increases the intoxication functions of the liver. When cold, it quenches thirst, 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 decay processes in the digestive organs, blocks the development of putrefactive bacteria, has an antifungal effect.
- Increases immunity, helps the body cope with common inflammatory processes.
- Prevents the development of osteoporosis, osteochondrosis and arthrosis, improves the quality of hair, teeth and nails.
- Normalizes the work of the cardiovascular system, improves the conduction 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 as a preventive measure to prevent atherosclerosis and hypertension.
Fermented milk product can be drunk with chronic pancreatitis, 100 g per day. It is allowed to enter the menu during pregnancy, lactation and children from 8 months. It is recommended to drink before bedtime - it speeds up falling asleep and helps to tune in to a night's rest.
Contraindications and harm of varenets
There are no restrictions on the use of a fermented milk product, except for individual intolerance.
You should not introduce a drink into the diet for celiac disease - intolerance to milk protein. Allergy symptoms can appear even with partial intolerance, in patients who take chal, kefir or serum. Signs of a negative reaction are peeling and increased dryness of the skin.
Harm from varenets can appear with abuse, with an acute stage of pancreatitis, colitis and enterocolitis, peptic ulcer, infectious diarrhea. When overeating, flatulence increases, belching and diarrhea appear.
Recipes with Varenets
At home, you can experiment endlessly with the taste of a fermented milk product. Mixing with jam or honey, you get a drink that tastes like "Snowball", and with fruit juice and berry puree - like yogurt.
Recipes with Varenets delicious dishes:
- Express kurnik … A glass of drink (preferably slightly acidified) is poured into a kneading container, half a pack of melted butter is added, a quarter teaspoon of salt and soda are added, one is sugar, about 500 g of flour. The dough should not stick to your hands, but it should be firm enough. Then the batch is wrapped in cellophane and left at room temperature for 30 minutes. At this time, the filling is made. Cut chicken fillet into small pieces, 400 g, fry in a pan in vegetable oil together with 1 onion until tender. 2-3 minutes before turning off, pour in diced potatoes - 3-4 pieces. Salt and pepper. The form is covered with foil, greased with sunflower oil. Half the dough is rolled into a layer, placed on a baking sheet, sides are formed, filling is poured and covered with the second 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, about 40 minutes, until the potatoes are completely baked. Served with varenets, only this time it should be fresh.
- Parfait … Banana, raspberries - 100 g, honey - 1-2 tbsp are placed in the blender bowl. l., everything is mixed until completely homogeneous. Pour in a glass of varenets and beat so that the volume increases by 1/3 or 1/4. Gently lay out with a spoon in the forms, put in the freezer for 3 hours. Served with lemon wedge and mint.
- Manna … Pour a glass of semolina with the same amount of varenets 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, during kneading, add chopped nuts or soaked raisins (only you need to dry the berries by putting them on a paper towel). The consistency of the batch should be like thick sour cream. A mold or a baking sheet is greased with oil, the dough is poured out, baked for half an hour at a temperature of 200 ° C.
- Pancakes … A glass of drink is knocked down with 2 eggs, a glass of flour, a quarter of a glass of sugar, soda on the tip of a knife, and some salt is added. Pour the batter into a hot pan with heated sunflower oil. Fry the pancakes on both sides.
Sour milk thick drink is a great breakfast and dinner, it can be used as an ingredient in various dishes.
Interesting facts about Varenets
Fermented milk product is one of the most popular dishes of ancient Slavic cuisine. The cooking method itself is adapted to the way of life of the peasants. In the evening they put an earthen pot of milk in the oven, in the morning they mixed in the leaven and put the dishes into the cellar. In the evening it was already possible to use.
If you cook varenets yourself, it will not go bad in the refrigerator for up to 5 days. But the store version remains fresh for up to 2 weeks - just need to be poured into a glass tight-fitting dish.
To choose a quality drink, it is advisable to use the recommendations:
- The color of the product can be yellowish, creamy or brownish. Rustic varenets usually have a brown crust on the surface.
- In the store version, the packaging must contain the ingredients: milk and sourdough, thermophilic streptococcus. Protein content - 2.5-3.2%.
- A freshly cooked product can become sweetish only after adding sugar. After settling for 2 days, the acidity decreases.
- The consistency should only be homogeneous, without clots, bubbles, dark accumulations. If you have them, you don't need to drink such Varenets. However, you should not pour it out either. It is a great addition to skin and hair care activities.
To tighten and restore skin tone, the product is applied in its pure form. Wash off 5 minutes after drying. But to moisturize and nourish the surface epithelium, it is better to make a mask: mix in equal amounts with any kind of vegetable oil - sunflower, sea buckthorn or olive.
To accelerate healing after sunburns, a thick fermented milk mass is lubricated on the body, and when peeling due to increased dryness or too chlorinated water, it is applied to problem areas after a shower.
How to cook varenets - watch the video:
You should not refuse to add Varenza to the daily menu if you have not already done so. Moreover, it is easy to cook it yourself at home.
