Ryazhenka (Fermented Baked Milk)
An old-fashioned recipe for an incredibly delicious treat made from ordinary milk! This is how milk used to be cultured in a Russian masonry oven. I got to see it myself as a kid, visiting my grandparents in the countryside. I was very little, but I still remember the taste! Give this treat a try and see just how tender and creamy it is.
Mila
Recipe author
Ryazhenka (Fermented Baked Milk)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
3 g
Fats 53 %
8 g
Carbohydrates 27 %
4 g
102 kcal
GI:
0
/
0
/
100
- Set the milk over the heat and bring it to a boil. 2. Then transfer it to an oven preheated to 210°F (100°C). 3. Let the milk slowly cook for three to four hours, until it turns creamy and forms a golden skin on top. 4. Take the milk out of the oven and let it cool to 95–105°F (36–40°C). 5. Cut the thick skin into a few pieces. 6. Stir the sour cream into a little of the milk, then pour that mixture back into the rest of the milk and stir. 7. Pour the milk into jars, adding a piece of the skin to each. 8. Cap the jars and wrap them in a blanket. Let everything culture for 4–5 hours at room temperature; the milk will thicken in that time. 9. Cap the jars and move the cultured milk to the refrigerator. Enjoy!
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream of 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Melted milk - 84 kcal/100g
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