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Varenets
''Varenets'' (), sometimes anglicised as ''stewler'' or ''simmeler'', is a fermented milk product that is popular in Russia. Similar to ''ryazhenka'', it is made by adding sour cream (''Smetana (dairy product), smetana'') to baked milk. Production ''Varenets'' is a fermented dairy drink with a caramel taste and creamy color. ''Varenets'' was traditionally produced by baking milk in a Russian oven and fermenting it with sour cream. Commercially available cultured ''varenets'' is milk that has been pasteurized and Homogenization (chemistry), homogenized (with 0.5% to 8.9% fat), and then inoculation, inoculated with a culture of ''Streptococcus thermophilus'' to simulate the naturally occurring bacteria in the old-fashioned product.ГОСТ Р 53508-2009 Варенец. Технические условия (Inter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dairy Products
This is a list of dairy products. A dairy product is food produced from the milk of mammals. A production plant for the processing of milk is called a dairy or a dairy factory. Dairy farming is a class of agriculture, agricultural, or an animal husbandry, enterprise, for long-term production of milk, usually from dairy cows, but also from goat milk, goats, sheep milk, sheep and camel milk, camels, which may be either processed on-site or transported to a dairy factory for processing and eventual retail sale. A B C D E F G H I J K L M P Q R S T U V W Y Z Unsorted * Crema (dairy product) See also * List of cheeses * List of cheesemakers * List of countries by milk consumption per capita * List of dairy product companies in the United States * List of goat milk cheeses * List of ice cream brands * List of ice cream flavors * List of sheep milk cheeses * List of water buffalo cheeses * List of yogurt-based dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ryazhenka
''Ryazhenka'', or ''ryazhanka'' (Russian language, Russian: wikt:ряженка, ряженка; Belarusian language, Belarusian: wikt:ражанка, ражанка, ), is a traditional fermented milk product in Belarusian cuisine, Belarus, Russian cuisine, Russia, and Ukrainian cuisine, Ukraine. [] It is made from baked milk by lactic acid fermentation.ГОСТ 31455-2012 Ряженка. Технические условия (International State Standard GOST 31455-2012. ''Ryazhenka. Specifications''; in Russian) Origin and etymology Russian and Soviet sources call it "Little Russian ryazhenka", [] Reprinted in This milk product is called (, 'Little Russian ') in this book, with (, Little Russia) being at that time a common geographical term referring to the territory of modern-d ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Russian Dishes
This is a list of notable dishes found in Russian cuisine. Russian cuisine is a collection of the different cooking traditions of the Russian Empire. The cuisine is diverse, with Northeast European/Baltic, Caucasian, Central Asian, Siberian, East Asian and Middle Eastern influences. Russian cuisine derives its varied character from the vast and multi-ethnic expanse of Russia. Russian dishes Zakuski (hors d'oeuvre) Soups Salads Meat dishes Pancakes Bread Pirog Pirog ( rus, пиро́г, p=pʲɪˈrok, a=Ru-пирог.ogg, links=yes; , , ; ; ; , ; , ; ; ) is a baked case of dough with either sweet or savory filling.Darra Goldstein. ''A Taste of Russia: A Cookbook of Russian Hospitality'', "Russia ...i (pies) Kasha (porridge) Sauces Desserts Beverages Non-alcoholic drinks Alcoholic drinks See also * Khrushchev dough * Mikoyan cutlet * List of Russian desserts * List of Russian restaurants * Russian candy References Bibliography * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russia
Russia, or the Russian Federation, is a country spanning Eastern Europe and North Asia. It is the list of countries and dependencies by area, largest country in the world, and extends across Time in Russia, eleven time zones, sharing Borders of Russia, land borders with fourteen countries. Russia is the List of European countries by population, most populous country in Europe and the List of countries and dependencies by population, ninth-most populous country in the world. It is a Urbanization by sovereign state, highly urbanised country, with sixteen of its urban areas having more than 1 million inhabitants. Moscow, the List of metropolitan areas in Europe, most populous metropolitan area in Europe, is the capital and List of cities and towns in Russia by population, largest city of Russia, while Saint Petersburg is its second-largest city and Society and culture in Saint Petersburg, cultural centre. Human settlement on the territory of modern Russia dates back to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Drinks
Russian(s) may refer to: *Russians (), an ethnic group of the East Slavic peoples, primarily living in Russia and neighboring countries *A citizen of Russia *Russian language, the most widely spoken of the Slavic languages *''The Russians'', a book by Hedrick Smith *Russian (comics), fictional Marvel Comics supervillain from ''The Punisher'' series *Russian (solitaire), a card game * "Russians" (song), from the album ''The Dream of the Blue Turtles'' by Sting *"Russian", from the album ''Tubular Bells 2003'' by Mike Oldfield *"Russian", from the album '' '' by Caravan Palace *Nik Russian, the perpetrator of a con committed in 2002 See also * *Russia (other) *Rus (other) Rus or RUS may refer to: People * East Slavic historical peoples (). See Names of Rus', Russia and Ruthenia ** Rus' people, the people of Rus' ** Rus, a legendary eponymous ancestor, see Lech, Czech and Rus * Rus (surname), a surname found in ... * Rossiysky (other) * Russian Rive ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russians, Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles. History The history of Russian cuisine was divided in four groups: Old Russian cuisine (9th to 16th century), Old Moscow cuisine (17th century), the cuisine that existed during the ruling of Peter the Great, Peter and Catherine the Great (18th century), and finally Petersburg cuisine, which took place from the end of the 18th century to the 1860s. In the Old Russian period, the main food groups were bread, grains, and other foods that contained starch. Women baked pies with many different fillings, such as mushrooms or berries. During gatherings, a loaf of bread and salt was always present. Kasha, such as buckwheat and oats, were represented as wellbeing to the household. Many Russians used honey and berries and mad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Dairy Products
Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as ''Lactobacillus'', ''Lactococcus'', and ''Leuconostoc''. The fermentation process increases the shelf life of the product while enhancing its taste and improving the digestibility of its milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for many cultured milk products with different flavors and characteristics. These bacteria allow the production of many fermented milks such as cheese, yogurt, kefir, butter Most of the bacteria needed to make these product thrive under specific conditions, meaning that the right environment is crucial to the making of the fermented products. Products Many different types of cultured mil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Yogurt-based Dishes And Beverages
This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. Worldwide, cow's milk, the protein of which is mainly casein, is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt in various parts of the world. Dishes * Churri – a spicy Indian side dish * Çılbır – Turkish egg dish * Jameed – Jordanian yogurt strained cheese * Mansaf - Levantine dish of meat cooked in yogurt * * Labanie * * * * Soups * Ash-e doogh – Iranian Azerbaijani thick yogurt soup * Spas – Armenian matzoon soup * Tzatziki – cold yogurt and herb sauce from Greece and Turkey * Dovga – Azerbaijani yogurt soup * Tarator – Bulgarian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaymak
Kaymak, sarshir, or qashta/ashta ( ; or ; ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the Levant, Turkic regions, Iran and Iraq. The traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste. Etymology The word ''kaymak'' has Central Asian Turkic origins, possibly formed from the verb , which means 'melt' and 'molding of metal' in Turkic. The first written records of the word ''kaymak'' is in the of Mahmud al-Kashgari. The word remains as in Mongolian, which refers to a fried clotted cream, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qatiq
Qatiq is a fermented milk product from the Turkic countries. It is considered a more solid form of yogurt than ''ayran''.''Food on the Move'' (ed. by Harlan Walker). Oxford Symposium, 1997. . Page 245. In order to make qatiq, boiled milk is fermented for 6–10 hours in a warm place. Sometimes red beets or cherries are used for colouring. The product may be kept in a cool place for two or three days. If stored longer, it will turn sour; it may still be added to high-fat soups, though. The '' chalop'' soup is made from qatiq in Uzbekistan. When sour milk is strained in a canvas bag, the resulting product is called suzma. Dried suzma, or kurut, is often rolled into marble-size balls. In Bulgaria, ''katǎk'' is a spread that has the consistency of mayonnaise. See also * Cacık – a cognate name applied to another dish in Turkey and some neighbouring countries * List of dairy products * List of yogurt-based dishes and beverages This is a list of yogurt-based dishes and b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dictionary Of The Russian Language (Ozhegov)
Dictionary of the Russian Language () is an explanatory dictionary of the Russian language. The first edition was published under the editorship of Ozhegov in 1949.Словарь It contained about 57,000 words; its 21st edition (1990) counted 70,000 word entries. From 1992 the dictionary is released with the names of two co-authors, Ozhegov and Shvedova. Editions The immediate predecessor of this dictionary was the Explanatory Dictionary of the Russian Language under the ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
