Milk in a ryazhenka-type oven

A very simple and delicious recipe for homemade ryazhenka! In summer, I don't particularly want to have breakfast, so I suggest trying a good recipe for homemade ryazhenka. Healthy food for the stomach, and with a slice of rye bread – also very satisfying. In addition, cold ryazhenka helps to survive on any diet.

Daria ☼

The author of the recipe

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 33 % 4 g

Carbohydrates 42 % 5 g

71 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 22 h

Step 1:
Milk and sour cream
Step 2:
Pour the milk into a saucepan and put it in the oven for 4 hours at t80c
Step 3:
Approximately every half hour we heat the foam
Step 4:
After 4 hours we get this cream milk
Step 5:
I filtered through a colander to remove the foam, but you can not do it
Step 6:
Let it cool for about an hour, pour into glasses, add a teaspoon of sour cream to each and leave it on the table for 8 hours, then put it in the refrigerator for another 8 hours
Step 7:

I pour fresh milk into a saucepan and put it in the oven. It is not necessary to preheat the oven in advance or cover the saucepan with a lid – in order for the ryazhenka to turn out really tasty, the milk needs to be heated together with the oven.
As soon as the milk is in the oven, turn on the medium heat and leave the milk for 3-4 hours. Do not forget to occasionally look into the oven and collect the resulting film. It just needs to be "drowned" in a saucepan.
When the milk boils a little and darkens, I pull the saucepan out of the oven and put the milk to cool. When the milk becomes a little warm, I pour it into glasses, and add a full teaspoon of sour cream to each. Now it remains to stir the melted milk thoroughly, cover the glasses and leave them on the table overnight.
After 8 hours, glasses with homemade fermented baked milk can be put in the refrigerator and wait for the complete thickening of the fermented baked milk. By the evening, an excellent and hearty homemade ryazhenka will be ready.