The 1901 Cookbook Archive
No. 2047 — Varenets or Greek Milk
English historical translation of Molokhovets recipe No. 2047 from the 1901 Russian cookbook, retaining original methods and measures.
Pour four bottles whole milk into a wide earthenware pot and keep before the coals of an oven so it simmers slowly.
Whenever a skin forms and browns on top, push it down with a spoon; repeat with several skins.
Remove and cool slightly, add half to one glass sour cream and put somewhere warm until sour.
Cool and serve with sugar.
Historical editorial note: Use proper food-safe dairy cultures and temperature control rather than unmonitored warm souring.
Original source: Read Russian recipe No. 2047. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.