Ryazhenka
6 servings
420 minutes
Ryazhenka is a traditional drink of Russian cuisine, soft and velvety with a delicate creamy taste and light caramel notes. It originated in ancient times when milk was slowly baked in ovens, giving it richness and special sweetness. This fermented dairy product has a pleasant thickness and gentle acidity, making it ideal for breakfast or a light snack. Ryazhenka is easily digestible and rich in beneficial substances, especially calcium and probiotics that strengthen the body. It can be consumed plain, added to baked goods or combined with honey, berries, and nuts to create harmonious flavor compositions. Due to the long baking process in the oven, ryazhenka acquires a unique aroma of baked milk and becomes thick and rich, making it a favorite drink for many generations.
1
Pour the milk into a thick-walled pot that can be placed in the oven, bring to a boil, and simmer the milk for 30 minutes on low heat.
- Milk: 1 l
2
While the milk is boiling, we preheat the oven to 100 degrees. We place it in the oven for 1.5 hours (it can be longer — the longer it is, the thicker and richer the fermented milk will be) — I do it this way: 1 hour at 100 degrees, then 1 hour at 150 degrees, and another 1–1.5 hours at 100 degrees.
3
Take the milk out of the oven and let it cool to room temperature. Then carefully open the baked skin and pour out about 50-70 ml of milk, in which we mix the sour cream. Then we pour the resulting mixture back. Leave it at room temperature for about 5 hours. Then it can be placed in the refrigerator to cool.
- Milk: 1 l
- Sour cream: 50 g