Ryazhenka at home

Ingredients

54 kcal
13 o'clock
13 o'clock

B: 2.9
AND: 2.5
U: 4.2

Photo of the finished dish

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Step-by-step recipe with photos

Ryazhenka is an authentic fermented milk product of Russian cuisine, recognizable since ancient times.

In the old days, fermented baked milk was prepared from rich village milk, fermented with sour cream, and the word “ryazhenka”, according to some sources, comes from the word “ryakha”. In other words, if you eat a lot of fermented baked milk, you will eat ryazhenka, which in the minds of our ancestors meant a healthy, ruddy face. This suggests the idea that fermented baked milk is a fairly nutritious, satisfying and necessary product. It is not in vain that fermented baked milk has been recommended by nutritionists for baby food since the times of the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) .

To prepare fermented baked milk at home, prepare the ingredients according to the list. I used 2.5% fat milk.

First, prepare baked milk. To do this, pour milk at room temperature into a fireproof bowl and place in the oven, preheated to 180 degrees, for 3-3.5 hours. There is no need to cover with a lid. To prevent milk from running away, grease the edges of the bowl with butter. If you have a multicooker, then cook the baked milk in the “simmering” mode for 5-6 hours.

During this period of time, the milk should acquire a soft cream color and a slight toffee smell.

Strain the finished baked milk from the foam and cool to a temperature of 35-40 degrees. Add sour cream and stir well. Try to use very fresh sour cream, then a good result is guaranteed.

Place the bowl with the future fermented baked milk in a warm space, cover it with several terry towels and leave for 8-10 hours. You can use the “yogurt” mode in a slow cooker or prepare fermented baked milk in a thermos. This is what home-cooked fermented baked milk looks like after the allotted time.

Store it in the refrigerator in an unstained container for no more than 3-4 days. Serve as a dessert with berries, honey or jam.

How to create fermented baked milk at home

Ryazhenka is a delicious and necessary product that can be made at home without much difficulty. Its difference from other similar drinks is that the base is baked milk. There are many options for making fermented baked milk, but there is only one traditional recipe - it is used specifically to make both a store-bought product and a homemade one. True, various ingredients are often added to the factory-made drink to extend the shelf life and improve the taste. Homemade fermented baked milk is obviously 100 percent natural.

Harm and benefit

Fresh fermented baked milk, like other homemade fermented milk products, is very healthy. First of all, it speeds up metabolism, which helps get rid of constipation. Also, the smallest organisms in the drink stabilize digestion and eliminate dysbiosis, which often appears after long-term medication use.

Ryazhenka is enjoyed with pleasure by people who cannot tolerate the drink. It is somewhat similar to yogurt, but much healthier and tastier than the latter.

The drink amazingly relieves thirst and immediately relieves hunger. With it you will receive a sufficient amount of calcium and a lot of vitamins and microelements.

Often, recovering people complain about poor appetite. Ryazhenka will solve the problem. It will be useful to consume only 100 ml during the day, and then other foods will become more desirable.

Doctors also recommend the drink to women experiencing menopause. Its rich composition will provide the body with suitable substances, which, in turn, will facilitate age-related adjustment.

For those who have a very pronounced syndrome (a set of symptoms with a common pathogenesis) of alcohol withdrawal (in other words, a hangover), fermented baked milk will help and:

• relieves migraines;
• relieves thirst;
• will restore vigor and ability to work.

Keep in mind that homemade, as well as store-bought fermented milk products, can harm those who have gastritis, which is accompanied by an increase in the acidity of gastric secretions.

Those who are prone to easy weight gain should not abuse fermented baked milk - its calorie content is quite high and is only slightly inferior to cheeses such as Mozzarella, Suluguni, Brie, etc.

Ryazhenka is a fairly effective cosmetic product. Masks based on it:

• rejuvenate, nourish and slightly whiten the skin;
• improve hair health;
• restore softness to hands.

Ingredients needed

To prepare a high-quality homemade drink, you need to fulfill one fundamental condition - carefully select all the ingredients.

You should not consume pasteurized milk purchased in a hypermarket - the finished drink will be bitter. Find a raw and always fresh farm product. It is better that it is milked 5-6 hours before the fermented baked milk is made. For the latter option, day-old milk is suitable if it was immediately put in the refrigerator after the cattle.

Next you will need a starter, because the product itself will not oxidize. It is not necessary to take special crops - they can be changed alive:

• drink;
• sour cream;
• yogurt.

The milk is spun in the oven, so prepare a clay pot or thick-walled casserole dish. Make sure it is not made of aluminum.

How to create fermented baked milk

Usually fermented baked milk was cooked in an oven, but for our recipe you will need a stove with a perfectly functioning oven.

First, milk, taken in a volume of 2 liters, is boiled. When foam appears, reduce the heat and keep the pan on the burner for at least 10 minutes. Thanks to this, the raw materials will not escape in the oven.

One fundamental condition - choose a vessel for heating such that milk takes up no more than 2 thirds of it.

Next, the oven is heated to a very high temperature, and a pot of milk is placed there. When foam appears at the end, heat is reduced to a minimum. Break the foam with a spoon and drown it - otherwise the product will run away.

When the risk of boiling is lost, the pot is left in an oven heated to +180 °C for 3 or even 4 hours. It is not allowed to cover the container.

Please note that the baked milk you get in the end is also a very tasty drink that goes perfectly with homemade cakes and tea. It is also used for confectionery products.

When the time is up, take out the container with baked milk and cool it to +38...+40 °C. Here you will need a culinary temperature gauge. If this is not the case, then use your finger - the right feeling: light comfortable warmth.

From the total amount of milk, take approximately half a glass and carefully mix with farm sour cream (4 tablespoons). Return the resulting mass to the pot and whisk with a whisk.

Now the fermented baked milk needs to be placed in a warm space without drafts (for example, near a radiator). Additionally, wrap the container in a warm scarf or towel. While ripening is in progress, do not touch the jar.

At home, fermented baked milk requires 4 hours to reach its condition. Determine the readiness of the mixture - the product compacts and simply lags behind the walls. Then it is placed in the refrigerator for 6 hours to mature.

As we see, it is not difficult to create a natural drink, but, of course, you will have to be patient, otherwise bacteria and time do all the work.

By the way, if you freeze fermented baked milk, you will get a very tasty cottage cheese, but when you do not plan to receive it, then keep it on the middle shelf of the general refrigerator compartment.

Ryazhenka in a slow cooker

We recommend using this recipe if you are going to make fermented baked milk in a slow cooker.

• raw milk (fat content about 3.5%) – 1.5 liters;
• half a can of natural Activia.

Making a product in your own kitchen is divided into two steps:

• first, conjugation is organized;
• then its souring is ensured.

For those who are too lazy to consume raw milk, we recommend adding a ready-made store-bought baked product from a proven manufacturer to the recipe. Thus, you will receive fermented baked milk a few hours earlier.

Let us describe the first step to the least busy housewives:

• milk is placed in a bowl;
• the multicooker is turned on to “Stew”;
• the timer is set for 5 hours;
• the lid remains open;
• stir the liquid constantly until it boils;
• Afterwards the device is locked.

After time, you have delicious homemade baked milk. It will have to be strained to free it from films. The workpiece is then cooled to approximately room temperature.

Spun milk in an amount of 150 ml is poured into a separate container, combined with Activia and thoroughly mixed. At most you will need approximately 5 tablespoons.

The prepared milk starter is added to the main size. The mixture is returned to the bowl, and the multicooker is turned on to the “Yogurt” mode (3 hours).

If you want to give baked milk the highest density, increase the fermentation time by another 60 minutes.

Ryazhenka in the conditions created by the multicooker will always turn out - your family will probably appreciate its taste.

The finished product cannot be stored for more than 5 days. It is placed in the refrigerator in a glass resealable jar.

Varenets recipe

Almost everyone confuses Varenets with fermented baked milk. Meanwhile, these are completely different products, differing in taste and manufacturing technology.

So if you want to amuse your loved ones with Varenets, then use the recipe below, for which you will need:

• farm milk – 3 liters;
• sour cream (also rustic) – 3 tablespoons.

The procedure is as follows:

• milk is placed in a stainless steel pan (or fireproof glass);
• turn on the oven and set it to exactly 100 degrees;
• a container with raw materials (without a lid) is sent to the heat;
• the door is left ajar;
• after 5 hours the mixture will change color to beige and noticeably decrease in volume.

As you go, constantly remove the brownish films with a slotted spoon - place them on a separate plate (they are quite good with jam).

As a result, you will have one and a half liters of product. It's hot and poured into 3 jars. When the milk has cooled to +40 °C:

• stir a tablespoon of sour cream into each container;
• cover with a plastic lid;
• wrap in a warm blanket;
• just leave it in the kitchen (not near the radiator) for 12 hours.

Then the Varents needs to be preserved in the refrigerator. It will retain all its properties for 5 days.

For those who are curious to know which of the goods outlined in this article is healthier, let’s say that the calorie content of Varents is lower than that of fermented baked milk. Otherwise, they have an equivalent beneficial effect on the human body, but, obviously, subject to constant consumption.

What to cook from fermented baked milk

Recipes using homemade fermented baked milk are numerous. The most common option is to mix it with fresh berries or fruits. Whisk everything in a blender and you will get a delicious drink that even a very capricious baby will not be able to resist.

You can’t throw away peroxided fermented baked milk - it’s not the base that makes amazing pancakes. Take:

• glass of drink;
• 2 testicles;
• a tablespoon of sugar;
• a little soda;
• 1.5 cups flour.

Fry the pancakes in vegetable oil until golden brown. Place the finished products in a bowl with a semicircular bottom, add 1 tablespoon of watery honey there, cover with a lid, shake the bowl until the last bit is absorbed.

A pie with berries is equally delicious (raspberries, strawberries or blackberries are suitable). Ingredients needed for the dough:

• butter – half a pack;
• sugar – 20 grams;
• 1 yolk;
• wheat flour – 150 g.

How to cook fermented baked milk at home according to a step-by-step recipe with photos

Store-bought fermented baked milk cannot be compared with homemade fermented baked milk - thick, appetizing, tender. But it’s not at all difficult to prepare such a delicious dish, and you only need a few ingredients – milk and a little sour cream.

The essence of the recipe is to first prepare baked milk, and then ferment it to the state of fermented baked milk. If you don’t understand how to make fermented baked milk at home, use the suggested recipes, after which you will never buy this fermented milk product in the store again.

Homemade fermented baked milk recipe

Ingredients

Sour cream	4 tbsp. l.
Milk	3 l

You can take both store-bought and homemade milk, but you need to take into account that the higher the fat content of the product, the tastier and thicker the fermented baked milk will be.
Jars must be sterile.

Cooking fermented baked milk at home in the oven

Pour 3 liters of milk into a saucepan, put on heat, and bring to a boil. Boil for a couple of minutes until the milk foam disappears.
Place the pan in an oven preheated to 150ºC and leave to simmer for 2 hours.

Video recipe for making homemade fermented baked milk

In the video you can see how to create fermented baked milk at home in the oven.

Recipe for making fermented baked milk at home in a slow cooker

Ingredients

Sour cream	5 tbsp. l.
Milk	1.5 l

Instead of sour cream, you can take the same amount of bio-kefir, or bio-ryazhenka, or a package of yogurt starter.

Cooking fermented baked milk in a slow cooker

First we make baked milk. To do this, pour 1.5 liters of regular milk into the multicooker container.
To prevent foam from escaping through the valve, cover the bowl with a steamer tray. Set the “quenching” mode for 6 hours.
After the incident, we still let the milk cool - it should be no higher than 40 degrees. Remove the resulting crust.
Pour a little milk into a cup and add starter there - sour cream or whatever you have prepared. Stir.
Pour the starter back into the slow cooker and mix well.
Pour the liquid into jars. You can place the previously set aside crust on top.
Place the containers in the multicooker bowl and pour a little water into the bottom. Turn on the “yogurt” mode for 8 hours. If there is no such mode, then select a temperature of 40 degrees for 8 hours.
After turning off the multicooker, put the containers in the refrigerator for a couple of hours to ripen.

Video recipe for making homemade fermented baked milk in a slow cooker

The video shows a master class on making fermented baked milk in a slow cooker.

Necessary information

Ryazhenka is delicious on its own, but is also used to make various dishes. For example, dessert creams based on it are wonderful. You can prepare different types of dough with it. It is excellent for marinating meat.

If you are confident that using proven recipes you can create an excellent fermented milk product without the help of others, try an easy homemade cheese recipe or prepare the most delicate curd mass at home. For gourmets, I recommend recipes for making tofu, and for those who painstakingly watch their weight, recipes for ricotta.

Homemade fermented baked milk

Homemade fermented baked milk... yum... warm, fragrant, with a delicious golden brown crust! Whatever you say, fermented baked milk is one of the most delicious fermented milk products, and not only tasty, but also necessary, needed by our body. All these synthetic yoghurts, which are so actively advertised on TV, are not even close to true homemade fermented baked milk. I remember that my grandmother cooked homemade fermented baked milk in the oven, then my mother took over the baton, and from her the recipe for homemade fermented baked milk passed on to me. It is this particular recipe that I want to share with you. I’ll say right away that it’s not difficult to prepare fermented baked milk at home, the main thing is to use high-quality products and follow the recipe.

Other drink recipes:

Ingredients:

1 l. full fat milk
2 tbsp. sour cream

We take a liter of full-fat milk, it is better that the milk is homemade. If residents of large cities do not always have the opportunity to purchase milk directly from cattle, then we buy ordinary fat milk that does not have a long shelf life.
We pour the milk into a cauldron or other thick-walled container, taking into account the fact that later we will heat the milk in the oven. Enameled pans are not suitable for this.
Bring the milk to a boil over low heat and let it simmer slightly.
Then we put the cauldron with hot boiled milk in a preheated oven. We stand for 30 minutes at a temperature of 180 degrees.
A golden brown crust begins to form on the surface of the milk. Make sure this crust doesn't burn. If necessary, reduce the oven heat.
After this time, take the milk out of the oven and let it cool so that it is a little warm. In principle, if you are not limited by time, then a cauldron of milk can be thrown in a hot oven so that it cools slowly along with the oven (this way we increase the time for the milk to evaporate and the taste of homemade fermented baked milk will be more intense).
Let the milk cool to 45–50 degrees.
When the baked milk becomes warm (it’s important not to miss the moment), take a knife and carefully trim the golden brown milk crust from the sides. Then put half a spoonful of sour cream on 4 sides. An excellent option is homemade sour cream.
You should not stir the contents of the cauldron, so as not to crush the very appetizing crust. Well, no need, because we specifically added sour cream to 4 sides of the cauldron.
We cover our future fermented baked milk with a lid and place it in a warm space for 10–12 hours (at night (that is, in the dark) ). Being warm, fermented baked milk ripens.
Place the finished fermented baked milk in the refrigerator. When the contents of the cauldron have cooled properly, you can enjoy the wonderful taste of thick homemade ryazhenka.
By the way, kids really love fermented baked milk with sugar, but it’s much healthier with jam. If you add a couple of teaspoons of dark currants, grated with sugar, to homemade fermented baked milk, you will get much needed homemade currant yogurt. This food is useful for both children and adults to strengthen the immune system and against colds.

Read also: Panna cotta with chocolate

Bon appetit!
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Reviews and comments:

Vera 02/15/15
Ryazhenka came out thick and tasty. I personally am satisfied with the recipe.

Anna 02/18/15
We had a whole row at the market where grannies were selling the most delicious homemade fermented baked milk. And my mother and I would come there every weekend to have a glass or two. I have long wanted to cook it myself, but didn’t know how. It came out the first time, I especially liked the golden brown crust and the thickness of the fermented baked milk. It tastes straight out of my youth.

Olya 02/19/15
I bought milk and sour cream at the market from a trusted housewife. There were no problems with production, the fermented baked milk came out very tasty, thank you! I don't buy store bought anymore.

Oleg 02/19/15
Yes, ryazhenka made from homemade milk and homemade sour cream should turn out royal!

Lena 02/20/15
The fermented baked milk came out so good that it stood up to a spoonful, it was thick, it had a beautiful color, it smelled like baked milk - it was just delicious. Now I’ll cook quite often, fortunately they deliver homemade milk directly to our windows.

Dasha 02.21.15
I came across this recipe completely by chance. I didn’t even know that such an amazingly delicious dish could be prepared at home! Well, it’s absolutely easy!

Nastya 02.26.15
Ryazhenka turned out just great.

Inna 02/09/16
Thanks for the website, everything worked out, but I was expecting more. It tasted like a fatty drink without sourness and came out with a weak taste of baked milk. But thanks anyway, I’ll use it to make kefir.

Alena
Inna, the sourness depends on the sour cream that you used to make fermented baked milk. As for the taste of baked milk, the heating time can be increased if desired. In addition, making fermented baked milk is not limited to the oven; it still needs to be kept warm all night (that is, at night) (45-50 degrees) or simmered longer in the oven.

Yulia 04/15/16
My husband and I liked the fermented baked milk, it’s much tastier than what’s sold in the store

Maria Tserina 10/03/17
I got hooked on fermented baked milk quite recently. Previously, I somehow preferred yoghurt, but after a week-long “vacation” in the village, I reconsidered my tastes. I tried several times to take store-bought ones from our town - but such fermented baked milk was not even close to homemade. I decided to create it myself - such food will be even more useful. True, I haven’t cooked with sour cream; they write everywhere that these are two different products in composition. It's like making jam soup). I took a special dry leaven from Bakzdrav. I really liked the result, but I cooked it with store-bought baked milk and because of this there was a little bit of whey. Now I read from you how to prepare ghee yourself - I’ll try it.

Alena
Maria: You can make fermented baked milk using dry sourdough, or with sour cream. They write a lot, mainly to successfully sell the product))) Ryazhenka has been prepared for a long time, it was prepared a long time before the birth of those who invented dry sourdough, so you should not give up using sour cream. By the way, in order for the taste of fermented baked milk to be the richest, most melted, it can be simmered in the oven for more than 30 minutes.

Maria Tserina 06.11.17
Good day, Alena! I haven’t been in for a long time - all the chores are at home. Regarding sour cream, maybe if someone lives in the village, you can buy some good stuff there. In our hypermarket, the product is not the freshest, and the shelf life hints that there are a minimum of good microbes there. Incl. For now, I continue my friendship with my starter cultures from Bakzdrav. I made baked milk according to your recipe - and even kept it for an hour at 180 degrees in the oven for the first time. But it was very seething, and the film was very black. The next time I lowered the temperature and kept it for almost 3 hours. Naturally, it took a long time, but the most fragrant baked milk came out.

Victor 02/21/17
We have prepared a stunning recipe, we will create it on the same basis. Bon appetit everyone.

Alena
Victor, thank you very much for your feedback)))))

Valery 05/10/20
Everything is written correctly, but there is still an error and it is important. Boil milk for at least 20 minutes. and, most importantly, it should be simmered in the oven for AT LEAST 1.5-2 hours. Then it will be just a bomb. Ryazhenka acquires a rich creamy color and becomes even tastier!!

Alena
Valery, I am a supporter of gentle heat treatment of goods. Boiling milk for 20 minutes obviously will not improve its taste and nutritional characteristics, especially if it later languishes in the oven. Here everyone can find the balance between “tasty” and “healthy” for themselves))))))