Varenets, a recipe from 1905

Submitted by Russian_Cuisine on Sat, 07/07/2012 - 14:24.


47 fl oz (1300 ml) whole milk
12 fl.oz (325 ml) heavy whipping cream
0.5 cup sour cream
1 tbsp sugar
1 egg yolk, fresh


Mix the milk and whipping cream, and pour it in a oven-safe dish.

Pre-heat an oven to 390-400 F (200 C).

Boil the milk-cream mix in the oven, stirring every 10 minutes, until the volume decreases by a third

Cool to lukewarm temperature.

Whip the sour cream, sugar, and egg yolk to an even consistency.

Pour in the milk-cream mix, and whip together to an almost even consistency.

Pour into portion-sized jars with lids, cover with lids (just put them on, so a bit of air can pass), and put into warm (100 F, or 40 C) oven, or in a yogurt-maker.

Let sit warm for about 3.5 hour, then take the cans out and seal the lids.

Put in a refrigerator for 1 hour, and the varenets is ready.

You can keep them in a refrigerator for up to a week.

It should be a very thick and tasty dairy product.