Ryazhenka in a slow cooker

Ryazhenka in a slow cooker

Sunday, February 8, 2015

Recently, I have really fallen in love with fermented baked milk, so now I cook it at home for the whole family. The recipe for this ordinary, but tasty and healthy drink is based on baked milk, which you can also simply create at home.

By the way, you can ferment baked milk not only with ready-made fermented baked milk, but also with sour cream or kefir (naturally, homemade is best). All of these products are also great to make at home.

I suggest this recipe for fermented baked milk for a multicooker (I have a Scarlett SC-411, device power 700 W, bowl size 4 liters). Naturally, fermented baked milk is also prepared in a thermos, but I personally like it this way better. Well, it’s easier to wash the bowl.

It must be said that not every multicooker has a Yogurt mode. For example, I have the lowest temperature only on the Heating program, even though it also says Yogurt. But according to the annotation, the temperature regime of these programs varies between 65-85 degrees. In other words, it will not be possible to prepare fermented baked milk or the same homemade yogurt, for which exceeding the temperature of 45 degrees is disastrous. But I offer you a way out!

Ingredients:

Making a dish step by step:

So, we will prepare homemade fermented baked milk using baked milk, also prepared fermented baked milk (you can use sour cream or a drink).

I have homemade baked milk - I also made it in a slow cooker. And fermented baked milk is store-bought, with a fat content of 4%. By the way, the mixture of such fermented baked milk is quite watery - a little thicker than ordinary milk. Pour baked milk into the multicooker bowl. When using a store-bought product, I recommend boiling it ahead of time and cooling to room temperature. I didn’t boil my milk - it was already languishing for a long time in the slow cooker.

Now add fermented baked milk to the baked milk and mix everything well.

We insert the bowl into the electrical appliance and select the Heating program (I have the same Yogurt and Shutdown) for almost 2-3 minutes. It is necessary to constantly stir the mixture, because the bottom warms up very quickly. As a standard, we need to get a temperature of 40-45 degrees - this way the beneficial lactic acid bacteria will be able to multiply and will not die. I don’t have a thermometer, so I just measure with my finger (clean, of course) - the liquid should be pleasantly warm, but not burning.

Now it’s time to turn off the multicooker, close the lid and leave the electrical appliance alone for 4-5 hours. In this case, the multicooker will play the role of a thermos - it holds heat unmatched for quite a long time. If your assistant maintains the required temperature (40-45 degrees) on the Yogurt program, you can simply prepare homemade fermented baked milk using it. The time is approximately the same. My desired and delicious fermented baked milk was ready after about 4.5 hours. It always comes out very thick, unlike the store-bought kind - you can apply it with a spoon.

Here I specifically tilted the bowl so that you can see how the fermented baked milk came out thick - like yogurt.

That's all - homemade fermented baked milk in a slow cooker is ready. Pour the finished drink into a suitable container and store in the refrigerator. Delicious and healthy food for you, dear friends!

Ryazhenka at home recipe in a slow cooker

Making fermented baked milk at home is not a quick process, but if you set out to create the freshest homemade fermented baked milk, then using a multicooker will make the task much easier for you.

The taste properties of a natural homemade product cannot be compared with a store-bought product, so you may be curious about how to create fermented baked milk in a slow cooker.

Before preparing fermented baked milk in a multicooker, carefully wash the bowl so that the fermented milk product does not absorb odors from dishes previously prepared in the multicooker.

Ryazhenka is made from baked milk fermented with a culture of lactic acid streptococci. Therefore, let’s start making fermented baked milk in a slow cooker by heating milk. To save time, you can use ready-made baked milk.

As a starter we use special starters for fermented baked milk, good natural sour cream or store-bought fermented baked milk. “Activia” without additives is also suitable as a candidate; it will also be tasty, although the taste will be little different, because in yogurt, in addition to streptococci, there is a Bulgarian bacillus.

Ryazhenka at home in a slow cooker from ordinary milk will be ready in almost 20 hours until you can taste the fresh product, from already melted milk it will be ready in 11 hours, so let’s calculate the time and get started :).

Ryazhenka at home made in a slow cooker

It is more convenient to start making fermented baked milk at 2-3 o’clock in the afternoon.

Pour 2 liters of milk into the multicooker bowl. I prepared fermented baked milk in a Redmond multicooker, which has a Multicooker function. We set the time to 6 hours, the temperature to 100 degrees, close the lid of the multicooker and quietly go about our business. If there is no such function, select the Simmering or Extinguishing mode. In the Stewing mode, you will have to keep an eye on the milk until it boils, otherwise it will run away.

After 6 hours we have good baked milk ready. During the heating process, the size of the milk will decrease by approximately a third, in other words, from 2 liters. 1.3-1.4 liters remain.

Cool the milk to a temperature of 40 degrees. We introduce the starter. An ideal option is sourdough for fermented baked milk. But because they are not available everywhere, for the first time you can replace them with a glass of ordinary store-bought fermented baked milk, and then use your own product as a starter :).

Add fermented baked milk or sour cream at room temperature to the milk, mix well, close the lid of the multicooker and set the Yogurt mode for 8 hours (at night (that is, in the dark) ). After this time, we still get ready-made fermented baked milk. It needs to be poured into jars, cooled and put in the refrigerator for 3 hours. Oh, how to create fermented baked milk in a slow cooker.

Fresh homemade fermented baked milk is a good breakfast or a necessary snack. Bon appetit!

How to cook fermented baked milk in a slow cooker yourself

The process for making fermented baked milk is very simple - you need to melt the milk and later add starter to it. This is how this fermented milk product was prepared in villages, using a Russian oven to simmer milk. You can often come across statements that a multicooker is a small-sized analogue of a country stove and can replace it. This device allows you to prepare a huge number of dishes at home, while not taking up much space. Let's tell you how you can create fermented baked milk in it without the help of others.

We use live yogurt as a starter

In the old days, milk and sour cream were used to make fermented baked milk. At first, the milk was simmered for a long time, and then yeast was added to it and poured into portioned containers. After this, the workpiece was left overnight (that is, in the dark) in a warm place so that it curdled and ripened. At the moment, there is an opportunity to make the task easier for yourself and create a fermented milk drink faster - you will only need to have a slow cooker and the necessary ingredients, which can be found in any store.

You will need to have 1 jar of Activia yogurt without additives and 3 liters of milk. Most housewives advise using Activia specifically, but instead you can take any other yogurt with the highest fat content and the absence of flavors and fillers. The main thing is that the product is enriched with beneficial microbes.

Take milk with a high percentage of fat content, it is important that it is fresh. It is best to use half the ingredients in this recipe, because the multicooker bowl is usually small in size, and more milk may boil away or not warm up properly.

The manufacturing process itself looks like this:

1. Pour the milk into the multicooker bowl and turn on the “Stew” mode. The temperature must be set at +100 °C. If you set the mode to +120 °C, then first boil the milk with the lid open, and then close it and leave it to simmer. Baked milk will be ready in 3.5 to 6 hours.
2. The finished milk should have a creamy color with obvious notes of reddish or coffee. It needs to be poured into a saucepan, straining from the films through a sieve. Rinse the multicooker bowl.
3. After all the manipulations, you have a liter of baked milk. It must be cooled to a temperature of +40 °C.
4. Pour some of the milk into a separate cup, add half a container of yogurt to it (approximately 4-5 level tablespoons). Stir gently but thoroughly so that the yogurt is one hundred percent dissolved in the milk.
5. Pour the remaining milk into the multicooker bowl, and then add a portion enriched with sourdough to it.
6. Now you need to set the “Yoghurt” mode and let the mixture simmer for 3 hours.
7. The longer the fermented baked milk simmers, the thicker it will become. After the process is completed, all you have to do is stir it with a spatula and pour it into glasses.

This is the most common recipe that can be used to make a drink using all the favorite brands of multicookers: Redmond, Vitek, Panasonic.

What difficulties arise when making fermented baked milk

Most housewives experience difficulties at the stage of heating milk: it escapes or does not change the thickness. You can cope with these problems by carefully examining your multicooker, and if you follow the advice. Experienced cooks advise:

1. In Redmond, you can use the “Multi-cook” mode by setting the temperature to +100 °C.
2. Place a steamer tray on top of the milk.
3. Pour milk into a wet bowl.
4. Grease the sides of the bowl with butter.
5. Add a small amount of sugar. For 2 liters of milk, just one teaspoon is enough.
6. Redmond owners should use several modes: the first 30 minutes of “Milk porridge”, then 3 hours of “Stewing” and the same amount in “Keeping warm”. The advantage of this option is that the milk does not need to be stirred and it does not spoil.
7. Some housewives advise first boiling the milk in a saucepan, and then pouring it into a slow cooker. This option is used in production at Panasonic.

If you have a multicooker with a large 5-liter bowl, then it is permissible to use the entire size of milk and yogurt at once. Panasonic owners have the hardest time, because most of the recipes are not written for their devices. In this case, it is permissible to take ready-made baked milk immediately.

How can you change the recipe?

First of all, when using a multicooker, housewives have the opportunity to change the quantity and type of ingredients. Most often, sourdough undergoes changes. Instead of yogurt you can take:

• sour cream;
• kefir starter;
• drink;
• industrially produced fermented baked milk.

Most often, housewives choose sour cream; it perfectly suits the taste of fermented baked milk. Yogurt also has many fans because it does not give off the nasty sourness that children don’t like. If you take sour cream, then 4 tablespoons of it will be enough to ferment 2 liters of raw milk (baked milk will be about 1400 ml).

When choosing milk products, it is important to pay attention to the fat content - low-fat options do not curdle as required to obtain a drink. Since time immemorial, fermented baked milk has been one of the most high-calorie fermented milk products. If you have the opportunity, take farm products for her: milk, sour cream or cream. When using them in 100 g of drink there will be 89 kcal.

You can make a drink with goat milk. It is recommended for children with atopic dermatitis so that their digestive system gets used to lactose. The milk must be melted in advance or ready-made milk must be used. In this case, for 2 liters of baked product you will need to take 150 ml of kefir, fermented baked milk or sour cream with the highest percentage of fat content.

At the last step, when the drink goes into the slow cooker to mature, you can pour it immediately into portioned containers. If you want to store the finished product in the refrigerator for 3-4 days, then it is best to take small containers. In this case, after fermentation you will need:

• place a waffle towel folded in several layers on the bottom of the multicooker;
• place containers without lids on it;
• turn on the “Yogurt” mode and let the product ripen for 6-7 hours.

This option can be used when making ryazhenka for breakfast. All you have to do in the morning is add berries and fruits to the finished drink. A delicious breakfast will be ready in almost 5 minutes.

Some of the jars can be closed with a lid and put in the refrigerator. Ryazhenka will not spoil within 3 days after production if the container for it is sterilized beforehand. To do this, put them in boiling water and then place them on a clean towel. You should take new lids and boil them in boiling water for a couple of minutes.

Ryazhenka in a slow cooker

Ingredients

Cow's milk 2.5% – 4 l

Sourdough – 1-2 servings

• 54 kcal
• 13 o'clock
• 13 o'clock

Photo of the finished dish

Step-by-step recipe with photos

Almost all of us have the warmest memories from our youth with ryazhenka. How can one forget this fragrant, delicious product, cream-colored, slightly runny or very thick, with beige foam.

Store shelves are currently littered with fermented baked milk of various brands, but if you want to prepare a truly natural product, or, for example, introduce fermented baked milk to children, in other words, it makes sense to cook fermented baked milk at home. It's very simple, especially if you have a multicooker.

In order to prepare fermented baked milk at home in a slow cooker, we will need whole cow's milk and sourdough for ripening.

Everyone knows that if you ferment milk, you get a drink or yogurt, but to get fermented baked milk, we need baked milk. And here again the multicooker comes to the rescue.

Pour milk (store-bought or homemade) into the multicooker bowl. The capacity of my multicooker is 4 liters.

Close the lid loosely and set the “Stewing” mode (“Soup”, “Steaming”). We wait until it boils, stir the milk so that it does not “run away” and then close the lid tightly. Boil milk for 5 hours. After the allotted time, we get fragrant, cream-colored baked milk.

Then the milk must be cooled; if the temperature exceeds 40 degrees, the bacteria will die. Pour a jar of starter into the cooled milk and stir well with the foam. Determine the amount of starter according to the amount of milk and the instructions on the package of the starter.

Set the “Yoghurt” function (“Multi-cook” 40 degrees) for 8 hours. Fermented fermented baked milk is fermented under a tightly closed lid. After 8 hours we get a very tasty, real fermented baked milk. Which is also fresh and natural.

Ryazhenka cooked in a slow cooker is ready.

Ryazhenka is very useful for both adults and children, so it is recommended to include it often in your menu.