Despite the similarity in taste, aroma and color, the opinion that varenyets and ryazhenka are the same product is erroneous. They appeared almost simultaneously in Ukrainian and Russian cuisines. Both dairy products are made in the oven on the basis of melted milk and have a beneficial effect on the human body. But there is still a significant difference. It is worth taking a closer look at the peculiarities of each product in order to understand how jam differs from ryazhenka.
Caloric value of the ryazhenka and varenyts
Ryazhenka has a higher fat content than jam, since sour cream is used as the base. This is one of the main differences. Compared to kefir, this product has a lower level of acidity, which allows you to use it for any problems with the work of the gastrointestinal tract. Depending on the fat content of the languished milk, the calories will vary slightly:
- 2. 5% – 54 kcal per 100 g;
- 3. 2% – 57 kcal per 100 g;
- 4% – 67 kcal per 100 g.
Ready-made versions, available in stores, may contain sugar. Accordingly, the caloric value of the product will increase.
Varenyts is made from cream. Being a less caloric product, it is widely used in diet menus. It may also contain sugar. The caloric value of varenyts 2. 5% without sugar is 50 kcal per 100 grams.
Varenec and ryazhenka – differences, culinary technology
The Slavs began to cook these products long before the advent of electric and gas stoves or ovens. The milk languished for a long time in the oven until it reached the desired consistency. The time for making jam and ryazhenka was mostly in winter. The kitchens were turned on to heat the house and at the same time enjoy the taste of melted milk.
Although there are many similar qualities, to understand the difference between jam and ryazhenka, you have to study the process of making each product separately.
| cooking characteristics | ||
| ryazhenka | Varenyts | |
| Cooking time | 6-8 hours | 11-16 hours |
| Temperature | 100C | 120C |
| Main product | sour cream | Cream |
| Color | Brown | Beige |
How to cook jam
The cooking process is divided into 2 steps. First, milk and cream are poured into an oven preheated to 120 degrees. At home, a clay pot is traditionally used. The ingredients are kept in the oven for about 7 hours, and then the almost ready jam is removed to a cool place for another 5-7 hours. Before storing it, a little yogurt is added to it, so that it is filled with beneficial bacteria.
cooking the ryazhenka
You have to preheat the oven, but the temperature should not exceed 100 degrees. Otherwise, the ryazhenka will lose many of its useful properties, which appear during the process of breaking down proteins. Also, an incorrect temperature regime negatively affects the taste.
Milk in a deep clay pot is placed in a hot oven and left to simmer for 6-8 hours. During the cooking process it becomes thicker, darker and more distinctive. Remove from the oven, allow to cool and add the sour cream. The ryazhenka is poured into jars and left to mature for a while.
What is the difference?
Based on the differences in the cooking process of each of the products, it is possible to draw conclusions about the difference between jam and ryazhenka:
- the cooking of the jam is a longer process
- boiled fermented milk has a brownish hue, while boiled milk is recognizable by its light beige color;
- the taste of boiled milk is more pronounced in the ryazhenka;
- While boiled jam can be included in a dietary menu, ryazhenka is higher in calories and fat content;
- In the composition of the ryazhenka there is more calcium, while the jam is rich in phosphorus;
- kefir mushroom is used as the base for ryazhenka, and acidophilus bacteria for jam;
- boiled fermented milk refers to Ukrainian cuisine, while varenyts appeared in Russia.
benefits and harms
Both dairy products have almost identical useful properties. They are high in vitamin D, essential for the normal functioning of the musculoskeletal, immune and nervous systems. They contain calcium and phosphorus and contain lactic acid bacteria that have a positive effect on the gastrointestinal tract. Often boiled fermented milk and jam are used as therapy in the fight against dysbacteriosis.
Regular consumption of ryazhenka helps to cleanse the body of toxins and impurities, which not only has a positive effect on general health, but also on the quality of the skin, hair and nails. This product is recommended for people suffering from calcium deficiency. It is also prescribed as a preventative measure against osteoporosis and hypertension. In case of overeating, a glass of ryazhenka is a good way to quickly get rid of the feeling of heaviness.
Not recommended for lactose intolerant or obese. This precaution also applies to those who suffer from hyperacidity of the stomach.
The jam contains group B vitamins, as well as sulfur, potassium and sodium. It has a beneficial effect on the cardiovascular system. Varenyts, as well as Ryazhenka, have cleaning properties. Since one of the causes of acne is the peeling of the body, the regular use of this product can solve skin problems. It is often used in the diet of people who want to get rid of excess weight.
It should not be added to the menu of those who suffer from lactose intolerance.
Both products are very tasty and healthy. They are appreciated not only by adults, but also by children. Its regular consumption is prophylactic against many diseases.
