Ryazhenka in a slow cooker

Step-by-step cooking

1. Step 1:

   

   Let's prepare the ingredients for the ryazhenka. There are only two of them: milk and sourdough. Milk must be used for the preparation of fermented baked milk, necessarily whole cow's milk, purchased in a store or from farmers. Sourdough can be bought in a store or in a pharmacy, it can be liquid and powdered, there is a special one for making fermented baked milk.

2. Step 2:

   

   Pour the milk into the bowl of the slow cooker. Choose the program "quenching" or "soup" depending on the brand of multivarki. Milk can run away during cooking, so you do not need to close the multivark immediately with a lid. Bring the milk to a boil, stirring constantly.

3. Step 3:

   

   Then close the slow cooker with a lid and leave the milk to languish for 5 hours. This time can be shortened if you choose the "steaming" program and boil the milk under an open lid, the milk will quickly acquire a creamy color, 40 minutes will be enough, but it will boil significantly in volume than with prolonged stewing.

5. Step 4:

   

   Then turn off the slow cooker, let the milk cool down a little. Only after that we add the starter culture, otherwise the milk bacteria may die in hot milk.

6. Step 5:

   

   Mix the mixture, it will lighten a little. The amount of starter culture required for the resulting volume of melted milk should be taken according to the instructions indicated on the starter culture package. Now select the program on the multicooker "yogurt" for 8 hours. If there is no such thing, then you can use the "multipovar" program with a temperature of 40 degrees. The cooking time is also 8 hours. After cooking, the ryazhenka needs to be cooled in the refrigerator so that it thickens.

7. Step 6:

   

   And if a cup of ryazhenka is complemented by a fresh homemade bun, you will get a very tasty, healthy and nutritious breakfast or a snack between main meals. Bon appetit!