Russia is a dairy lover's heaven. Any Russian would tell you that their milk and dairy products are the best in the world, and they do not exaggerate - the Russians have more names for dairy products than one can translate. Only in Russia can one make a list of ten great dairy. Actually, I got a bit carried away and decided that ten is not enough. So enjoy the following fifteen reasons to stay in Russia!
■ 1. Smetana (sour cream) - no Russian food is complete without spoonfuls of this gooey stuff. It can be generously added to soup, used to dress salads, slathered on bliny and liberally poured on pelmeni or vareniki. Smetana is such a staple element of Russian life that my guess is Russians would sooner live without potatoes. I am a smetana fan myself; it lends itself so accommodatingly to any dish.
■ 2. Kefir - dear to Russian hearts and often disliked by foreigners, kefir is made of a complex mixture of yeast and bacteria, left overnight in milk at room temperature. It can be consumed in lieu of milk by itself, with cereals, and even cooked in soups. It has a small but dedicated following outside Russia due to its health benefits.
■ 3. Tvorog (curd cheese) - I don't know what life would be like without tvorog. I use it mainly to make zapekanka; it is the Russian version of a cheese cake and in no way inferior to that made of Philadelphia cream cheese. You can even buy it conveniently sweetened and mixed with raisins or apricots. Take one packet of sweetened tvorog (tvorozhnaya massa), an egg, two tablespoons of flour, mix, and bake. Simplicity itself.
■ 4. Toplyonoye moloko (baked milk) - this is a non-fermented product, made by simmering milk on low heat for more than eight hours. The resulting milk is beige in color, creamy without being high in fat content, and very, very good. I prefer this to normal milk; it goes well with coffee, cereals and on its own.
■ 5. Syrok - although an offspring of the aforementioned tvorog, I felt I had to give it a place of its own, considering the space it takes up on supermarket shelves. This healthy snack is packed with sugar and fat and a ton of calories, so limit the quantity you consume, even if it comes in many appealing variations - with jam, condensed milk, chocolate flavored, covered in white chocolate, or on a biscuit.
■ 6. Ryazhenka - a fermented version of the above-mentioned baked milk; it has a milder, more rounded flavor compared to other fermented drinks, and I was once told that it's the best stuff to use when making Indian lassi at home; I haven't tried that one yet but maybe someday.
■ 7. Vologod Butter - this method of production was invented in the middle of the nineteenth century by an individual named Vereshchagin, an instructor of artisans in the Vologod region, thus giving the butter its name. This brand differs from other butters in its rich fragrance and slightly nutty flavor. If you've never tried this particular kind of butter, I strongly recommend you to do so. Once you've made the switch, you'll never go back.
■ 8. Prostokvasha (soured milk) - highly digestible and smooth to drink, it is another yoghurt variation. It's a bit more sour than other brands, so some might find it not to their taste. Personally, I think it goes great with sweetened cereals and bananas.
■ 9. Sgushchyonoye moloko (condensed milk with sugar) - sold in a blue and white can which hasn't changed design over the decades, this sticky syrup is deathly sweet. I've seen addicts drinking it straight out of the can, but shudder at the thought. My only use for sgushchyonoye moloko is for baking sweets, but this may just hit the spot for someone with a sweet tooth. Also, you can make caramelized condensed milk by simmering an opened can of the stuff inside of a pot for several hours. The result is a gooey brown paste, which is absolutely delicious.
■ 10. Ice cream - Russians love their ice cream no less than other people. Flavors unique to Russia are creme brulee and sgushchyoenoye moloko, both of which are very popular.
■ 11. Cheese - although Russians love cheese, I find it curious that most shoppers opt for cheeses imported from Europe. Perhaps one reason may be that Russian cheeses are fairly young - usually aged only a month or two, therefore the taste is not so complex or focused.
■ 12. Ayran - made of yoghurt, water and salt, this drink comes from the Caucasus and the Middle East, and is so popular in Turkey that their McDonald's has it. In Russia, it is usually found on the menu in Azerbaizhan restaurants. It often comes seasoned with chopped herbs such as dill or mint. Some people don't like it, but it's an intriguing, odd taste that has few analogues. The water may be replaced with cucumber juice - a Russian guy once told me that this is the best cure for a hangover, so let me know if you try it.
■ 13. Brynza - an East European version of feta, this can be used in salads, or is great on a hot potato with a dash of dill. This it is usually made of sheep's milk, in Russia the cow milk version is prevalent. It is much softer and creamier than feta. You can buy it packaged like milk in a carton or buy it by the weight - you will find it in large supermarkets, submerged in its whey on one end of the cheese section.
■ 14. Snezhok - a drink made from yoghurt sweetened with sugar or fruit puree, it's rather sweet, and a good idea for mornings when you don't have time for a real breakfast.
■ 15. Plavleny syr (processed cheese) - the most common sort is cheese spread, which comes in a variety of flavors: dill, garlic, ham, and mushrooms, to name a few. It is often sold conveniently packaged in small triangles, and makes a satisfying snack when smeared on a cripy piece of bread. Although not a natural product, its accessibility makes it popular, and a sizeable chunk of supermarket shelves are devoted to this kind of cheese.
