Russian Baked Milk Yogurt – Varenets

This is Russian style yogurt. Baked milk has great caramel taste and color. In the old days milk was baked in Russian oven and fermented with sour cream (smetana). Today I used my slow cooker and Greek yogurt for starter.

Russian Baked Milk Yogurt – Varenets

Yield: about 8 cups

1/2 gallon milk (I used 1% milk, but whole milk or non-fat works too)
1 container (5.3 oz) Greek or Plain Yogurt, with live and active cultures (I used Oikos, nonfat)

Russian Baked Milk Yogurt – Varenets

Pour all milk in slow cooker pot and cook on HOT for 6 hours or more until lightly brown. Let cool to 110F, add yogurt, mix well. Replace the lid, and wrap the whole pot in a blanket. Let it sit, undisturbed for overnight. Refrigerate for at least 2 hours.

Add some honey or berries and enjoy.

1/2 cup is about 55 calories

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2 Responses to “Russian Baked Milk Yogurt – Varenets”

  1. […] Baked milk is great by itself, but it’s also add creamy taste for white bread. With Cheddar and Parmesan it’s just great. […]

  2. […] Eton Mess with Russian Baked Milk Yogurt […]

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