Ryazhenka at home. (Grandma's recipe)

City dwellers, who do not visit the countryside so often, sometimes do not even know what a real fermented baked milk is. Buying a light creamy fermented milk product in a store that has long lost the original taste and consistency of such a delicacy, we have already stopped thinking about how fermented baked milk should really look.

But before, such a dish was cooked in almost every family, and was devoured so that it only had time to sparkle behind the cheeks! There were no special recipes and cooking secrets, but a spoon dipped in a pot of fermented baked milk always stuck out like a bayonet! Did you think you need to drink fermented baked milk? Real fermented baked milk should be eaten, preferably with spoons.

Delicious fermented baked milk at home is a simple matter, any novice hostess can cope with it, but nevertheless, you need to know a few secrets and tricks to make the result impressive.

For those who, suddenly, do not know, fermented milk is a fermented milk product that is obtained by fermenting baked milk, which, by the way, is fundamentally different from yogurt, where fresh milk is fermented.

Ryazhenka is not just a tasty delicacy, it is also a very useful product that contains all the same useful substances as fresh milk, but they are absorbed much better.

For example, protein from fermented baked milk is absorbed two times faster, and lactic acid stimulates appetite well, and also has a beneficial effect on the work of the food and intestinal tract.

Needless to say, store-bought fermented baked milk is an easy parody of a real homemade delicacy, where not only taste differs, but also usefulness: in the store version, most often, food and artificial additives are used, which are not that they do not have any benefit, they still and can cause serious harm to the body!

Therefore, if you want to please your family with a delicious and incredibly healthy delicacy, then it is better to cook it yourself, and we will now tell you how to do this.

Cooking secrets

The first thing we need to prepare this dish is natural. The best option is homemade real milk, which was collected from a cow a few hours ago.

Such village milk is usually brought to cities in barrels, sold in bottles, it is not stored for a long time, which means that you can be convinced of its quality.

You should not be afraid of microbes, during the cooking process it will languish for several hours under a high temperature, so that fermented baked milk can rightfully be considered the purest fermented milk product, devoid of foreign bacteria and microorganisms. It is with the help of such milk that you can achieve the real taste of fermented baked milk.

No, of course, you can also use store milk, it can also make quite a good fermented baked milk, but, in this case, carefully read the composition and pay attention to the expiration date: the longer it is, the more the product is stuffed with preservatives.

The next important point is the leaven, because it is with its help that the souring process will be carried out. With sour cream, things are the same as with milk: if there is an opportunity to buy homemade, then this is ideal. If, after all, a store one is also an option, but again we monitor the expiration date. In order for the sourdough to accurately cope with its task, it is best to choose fresh sour cream, which is located at the very beginning of the specified shelf life.

The last thing you need is a special vessel in which your fermented baked milk will be cooked. If you follow all the traditional rules, then you need to find a ceramic pot, which, in the homeland of the fermented baked milk itself, Ukraine, is called "glechik".

Milk in such a low pot simmer at high temperature for several hours until it acquires a pale pink or cream color, as well as a characteristic dark crust on the surface. Usually this process is carried out in the oven, but in truth, there are other options for preparing such a dish.

Homemade fermented baked milk recipe

The technology for preparing this delicacy is extremely simple, so it should not cause any special difficulties, the main thing is attention and patience, as well as fresh and good products. To cook fermented baked milk, you will need:

• 2 liters of fresh milk;
• 5 tbsp. spoons of fat sour cream.

To make delicious fermented baked milk from fresh milk, you initially have to turn it into ghee, for which you need a ceramic pot.

If this is not found, any enamel pan will do, preferably one that you will not mind sending to the oven later. Pour milk into it and send it to the stove, where it must be brought to a boil. At this time, do not forget to preheat the oven, the minimum temperature is sufficient, about 150 °.

When the milk has boiled, we remove it from the stove and send it to a well-heated oven, where for the first 15 minutes it is necessary to make sure that it does not run away. After that, calmly close the oven door and leave it to languish for 2-3 hours, periodically do not forget to look at it.

After the time has elapsed, we take out the pan, inside which you can see the resulting golden brown crust, under which aromatic baked milk is hiding. In fact, this is already a delicious finished product, but we will go further.

Be sure to wait until the baked milk cools down and becomes a little warm, and only after that, you can add sour cream for sourdough.

The fact is that in hot milk all lactic acid bacteria will die, and we really need them for fermentation! So we are definitely waiting.

After the sour cream is sent to milk, it must be stirred well, most importantly, carefully so as not to damage the beautiful crust, for this you can slightly push back its ruddy tip. To make it more convenient to interfere, it can be removed altogether, however, the process is not simple, beginners may not be able to do it.

We put the crust on a flat plate, which we pre-fill with a small amount of milk so that it does not stick to the surface. Stir the sour cream thoroughly, put the crust back on the surface of the milk, and then put the pan in a warm place, for example, near the radiator or near the stove.

The mowing process usually takes 8-12 hours, it all depends on the room temperature. In general, you need to look at its appearance: it is considered ready when it becomes easy to move away from the walls, if you tilt the saucepan slightly. After that, it is considered that the fermented baked milk is ready and can be put into the refrigerator.

Instead of a tile and a ceramic pot, you can use more modern methods, for example, cooking ryazhenka in a slow cooker. But you won't be able to quickly prepare a delicacy here either: the milk is initially simmered in a multicooker for about 6 hours on the "Stew" mode, and only after that the baked milk is sent to a warm place to turn sour and delight you with delicious fermented baked milk in 6-10 hours.

Many are aware of the benefits of fermented milk products, but not all include them in the daily menu. Often the reason lies in a dislike for kefir, which some people find sour and liquid. Another reason is the lack of confidence among consumers that there are truly healthy products on store shelves that do not contain artificial and harmful additives. The solution to the problem can be cooking ryazhenka at home. It is made from baked milk, has a delicate, slightly sweetish taste, thick consistency and appetizing appearance. It is eaten with pleasure even by those who dislike kefir and other fermented milk products.

Cooking features

The process of making fermented baked milk consists of two main stages: heating the milk and fermenting it. At each stage, an inexperienced hostess is trapped by pitfalls. In order for the result to meet expectations, it is necessary to know several important points.

• The basis for the preparation of fermented baked milk is taken from baked milk. But you shouldn't buy this product ready-made in the store. You do not know by what technology it was prepared, whether it was made from powder using dyes. It will be safer to cook baked milk yourself from milk, in the naturalness of which you are sure. It is best if it is a home or farm product.
• Heat milk in the oven by placing it in a pot. In modern conditions, you can use a multicooker. You can also heat milk on the stove, but this is a long process that requires constant attention from the hostess.
• To prevent milk from escaping during heating, it is pre-boiled for a long time (5-10 minutes).
• During heating, froths will form on the surface of the milk. It is not recommended to remove them: it is better to pierce them with a toothpick and immerse them in milk. It will be possible to remove the foams only after heating the product. The fact is that they give baked milk unique nutty notes that will remain noticeable in the fermented baked milk prepared from it.
• Do not put glass and ceramic dishes in an already preheated oven - this material may not withstand sudden temperature changes.
• The heating time for milk is usually 1.5-2.5 hours, depending on the temperature in the oven and the volume of the container with the drink placed in it.
• Before fermentation, milk must be cooled to 35-40 degrees. If it is colder, bacteria may not activate. At a higher temperature, they will die altogether.
• You need to ferment milk at room temperature or slightly higher.
• At home, sour cream is most often used to ferment milk. Better to have it at home. Antibiotics may be added to the store product to make fermentation impossible. Fresh sour cream just cooked works best. The more you add it, the thicker the fermented baked milk will be. Usually, 50-100 g of sour cream is taken for 1 liter of milk, but this ratio can be adjusted to your liking.
• Instead of sour cream, you can use homemade yogurt or special bacteria (sourdough) sold in pharmacies to ferment milk. Yogurt is used in the same way as sour cream. Pharmacy starter culture is used based on the instructions on the package.
• The cooking time for fermented baked milk from milk is from 6 to 24 hours, after which the fermented baked milk is put into the refrigerator. Usually milk is fermented in the evening, and in the morning they are already feasting on fresh homemade fermented baked milk.

If you want to make the fermented baked milk sweet, you can add a little sugar to it when cooking. Another option is to mix it with fruit or berry puree before serving.

The classic recipe for homemade fermented baked milk

• milk - 2 l;
• sour cream - 100 ml.

Cooking method:

• Pour milk into a saucepan, put on medium heat. When it starts to rise, reduce the intensity of the flame and simmer, stirring occasionally, for 8-10 minutes.
• Pour milk into a pot (or pour into pots). Fill the containers no more than two-thirds full, otherwise the milk may "escape" during subsequent cooking.
• Put a pot of milk in the oven, turn it on, heat it to 200-220 degrees, then reduce the temperature in the oven to 180 degrees.
• Simmer the milk in the oven for 1.5-2 hours, periodically piercing the foam and lowering it to the bottom.
• Remove the pot from the oven. Cool to a temperature of about 38 degrees, remove the foam.
• Add sour cream and stir well with a spoon until the contents of the pot are homogeneous.
• Close the pot with a lid, wrap it up. Leave it on for at least 12 hours. All this time, it is advisable not to touch the pot: do not shake, do not rearrange from place to place.
• Check the readiness of the fermented baked milk. If it lies "breast" and lags behind the edges, then it is ready. Otherwise, leave the fermented baked milk to ferment for a few more hours.

It is advisable to put the finished fermented baked milk in the refrigerator for a couple of hours - it will be tastier when cooled down. The product is stored in the refrigerator. It is advisable to consume it a day before it is fresh and healthy.

Ryazhenka in a slow cooker

• milk - 2 l;
• sour cream - 0.2-0.25 liters.

Cooking method:

• Pour milk into a clean multicooker bowl. Start the appliance by selecting the "Extinguishing" program. Set the timer to 6 hours.
• After the specified time, temporarily turn off the device. Wait for the milk to cool down to 38-40 degrees.
• Add sour cream. Whisk.
• Turn on the appliance again, but in the heating mode. Cook for half an hour.
• Switch off the unit, but do not open the cover. Wait 5-6 hours.
• After the indicated time, pour the fermented baked milk into a container for beating. Beat with a whisk or mixer. Transfer to a glass jar and refrigerate.

When the fermented baked milk has cooled down, you can serve it to the table. The process of cooking fermented baked milk in a multicooker is longer, but less troublesome, since the hostess does not need to worry that the milk will burn or run away.

Ryazhenka in banks

• milk - 2 l;
• sugar - 20 g;
• sour cream - 40-60 ml.

Cooking method:

• Sterilize the jars. It is better to take small containers (0.25-0.5 liters). Expect that you will end up with about 1.7-1.8 liters of fermented baked milk.
• Pour the milk into a saucepan. Add sugar, stir. Sugar in this recipe is not an obligatory ingredient, but it gives the fermented baked milk a delicate sweetish taste, so many housewives add it.
• Bring milk to a boil over high heat. Reduce heat and simmer, stirring occasionally, for 3-4 hours.
• Remove the foam on the surface. Pour the milk into the prepared jars, about 80 percent full.
• Put the jars on a baking sheet, send them to the oven.
• Bring the temperature in the oven to 160-180 degrees. Let the milk cans sit at this temperature for 2 hours. Remove the jars from the oven. It is important not to place them on a cold or damp surface so that they do not crack.
• When the contents of the cans have cooled to about 40 degrees, use a spoon to remove the foam formed on the surface and spread the sour cream over the cans. Mix it gently with milk.
• Boil the lids and seal the jars of fermented baked milk.
• Cover the jars with a woolen blanket and leave to cool underneath.
• After the cans with fermented baked milk have cooled, put them in the refrigerator.

Fermented baked milk prepared in this way has a longer shelf life compared to the traditional one. It will not deteriorate within 2 weeks, but usually it is harvested for no more than a week, opening a jar of homemade fermented milk product every day.

We all know the delicate taste of fermented baked milk from childhood. A bun with fermented baked milk is a classic taste, it is difficult to refuse this delicacy at any age. Fermented baked milk is especially piquant due to its appetizing crust, which is present only in homemade products. Unfortunately, it is not always possible to buy homemade fermented baked milk. Did you know that cooking fermented baked milk at home is not at all difficult? If you have clay pots, you can use them - in them fermented baked milk will acquire a pleasant aroma and taste. But you can cook fermented baked milk in any other heat-resistant dish.

The benefits of fermented baked milk

Ingredients for homemade fermented baked milk

• 1 liter of milk (preferably homemade, not fat-free);
• 3-4 tablespoons of sour cream (can be replaced with homemade yogurt).

Cooking homemade fermented baked milk

How you can use homemade fermented baked milk in cooking

Homemade fermented baked milk is a tasty and healthy fermented milk product made from baked milk and sour cream.

If you do not have the opportunity, then we will do with the usual kitchen stove with an oven.

If you want to cook ryazhenka with a crust in the oven, it is best to use ceramic baking pots. The optimal volume is 0.5 liters.

The shape of the pots allows you to make fermented baked milk at home without worrying that the milk will run away in the oven.

Ingredients for 3 pots:

• milk - 1.2 l
• sour cream - 6 tbsp. spoons

Fermented baked milk recipe with a crust in the oven

1. Pour milk into clay pots. It will turn out to be 0.4 liters of milk, if you pour a full one, it can "run away".

2. Place the pots in a cold oven and turn it on immediately at 200 ° C and wait for it to boil. No need to cover.

Fermented baked milk is very tasty if you add a little sugar to milk before boiling (about 0.5 teaspoon per pot).

3. When the milk boils, reduce the temperature to 100 degrees and leave for 1.5 hours. Turn off the oven, leave the milk inside until it cools. The baked milk will become creamy and the longer it is “evaporated” in the oven, the richer the taste and color will be, but the amount will decrease.

A golden crust forms on the surface of the milk. If this crust starts to brown too much, simply drown it in the milk. A new crust forms on top.

4. Milk in pots should cool down to 38-40. After that, carefully remove the crust, and put 2 tablespoons of sour cream at room temperature in each pot.

If your sour cream is very thick, dilute it with milk from a pot. The more sour cream you put, the thicker the fermented baked milk will turn out.

Calorie content: Not specified
Cooking time: Not indicated

Ryazhenka is not only delicious, but also the most valuable food product for humans, which has a huge number of useful properties. It is prepared, like all fermented milk products, using the processes of fermented milk and alcoholic fermentation. To prepare it, you need to purchase homemade milk. Since it is much fresher and fatter than the purchased one, and also has a light sweetish taste, which is transferred to the fermented baked milk. For fermentation, they mainly use sour cream, less often yogurt or. Of course, as with the main component, sour cream should preferably be homemade, because it contains a maximum of lactic acid streptococci, which ferment milk, turning it into fermented baked milk.
Before starting the preparation of this product, you should remember that the fermented baked milk at home, the recipe for which is proposed, differs significantly in taste, color and consistency from that sold in supermarkets. It does not cook quickly, but takes a lot of time. It can be consumed immediately after preparation, and stored in the refrigerator. Its density, as it is in the refrigerator, will increase. You can use fermented baked milk on its own, or you can sweeten it with sugar, add yogurt, pieces of fruit or berries. To reveal the brightest taste of the product, you need to use it with warm pastries or pancakes.

- milk - 1 l.,
- sour cream - 3 tablespoons without a top,
- sugar - 1 tablespoon (optional).

Recipe with photo step by step:

Pour milk into a cooking pot, add sugar and boil.




Then reduce the temperature, make a slow fire and simmer the milk for 2-3 hours with the lid open to form a caramel foam. This process can be done in the oven - simmer at 160 ° C for 2-3 hours.




After this time, remove the pan from the stove (oven) and cool the milk to room temperature. Then remove or move the foam aside.




Add sour cream. If you put sour cream in hot milk, then it will curl up, and fermented baked milk will not work.






Stir milk with sour cream to get a homogeneous liquid mass. Wrap the pan with a warm blanket and leave in a warm place for 6-8 hours to ferment. Then place it in the refrigerator to thicken the fermented baked milk. Try cooking as well, it's easy and convenient.




Serve the finished fermented milk product with hot buns, cookies or fresh toast.