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This ryazhenka is heavenly creamy, slightly caramelized, with a delicate golden brown crust and incredibly delicious. You can make it at home from two ingredients. The popular Slavic sour milk drink made from baked milk is ideal for breakfast, dessert or as a snack between meals. You can find a detailed ryazhenka recipe with the exact quantities and step-by-step instructions below.
What is ryazhenka?
Ryazhenka is fermented baked milk. You could call it baked yogurt. It tastes only slightly sour and a little caramelly. It also has a very creamy and thick consistency.
To make it, fresh milk is first simmered for several hours or baked in the oven. This gives it its typical cream color and a light caramel flavor. The baked milk is then soured with sour cream to thicken it.
Ryazhenka is a national dish in Russian, Ukrainian and Belarusian cuisine. In the Slavic countries, it is eaten for breakfast, dessert, as a snack or served with pancakes.
Homemade ryazhenka instead of store-bought
You can buy ryazhenka in Russian stores and some supermarkets. However, some manufacturers add sugar and colorants to the milk drink.
So it’s best to make your own ryazhenka at home. It’s quite easy and only requires two ingredients. It’s the same with the sweetened condensed milk.
Thick or pourable consistency
Homemade ryazhenka has a thick consistency. You can spoon it up as a kind of dessert.
Classic ryazhenka from the supermarket, on the other hand, is pourable. You can drink it from a glass.
If you want your homemade ryazhenka to have the same pourable consistency, first fill it half full in a screw-top jar and seal it. Now shake the jar vigorously. You now have a ryazhenka that is suitable for drinking.
Versatile to serve
Ryazhenka is served cold. You can enjoy it in many ways. It is healthy, filling and so delicious that it is practically addictive. In Slavic countries, it is particularly popular with children.
Serve the baked sour milk for breakfast, for example. Sweet buns such as the Plushki, the oven sour cream flatbread or the Franzbrötchen go perfectly with it.
Ryazhenka also works very well as a dessert. Refine it with fresh fruits, similar to the vegan chocolate mousse or the plombir ice cream.
You can also eat the baked sour milk with blini, oladi or syrniki.
In addition, ryazhenka is often used for baking instead of kefir, yogurt or buttermilk. It makes a heavenly fluffy sweet pastry. Instead of kefir, use it to prepare the dough for the sweet Farmer’s cheese piroshki, the rhubarb piroshki or the apricot roll wreath, for example.
This ryazhenka is
- creamy,
- mildly tart,
- slightly caramelly,
- fine,
- thick,
- incredibly tasty,
- healthy,
- filling,
- vegetarian,
- easy to make at home from two ingredients,
- ideal for breakfast, dessert, baking, with pancakes,
- a classic of Ukrainian, Russian and Belarusian cuisine.
How to make ryazhenka: tips and tricks
- Once prepared, homemade ryazhenka has a very thick consistency. If you want it to be pourable, fill it about halfway into a screw-top jar, close it and shake it thoroughly.
- To ferment, you can either leave the milk with sour cream on the dining table and cover it thoroughly with warm blankets and towels or place it in a warm (not hot!), switched-off oven and leave the oven light on.
- The warmer the soured baked milk is, the quicker it will thicken.
- As soon as the soured baked milk is well thickened, put it in the fridge. If you leave it at room temperature for too long, it could become too sour.
- You can also leave the baked milk to cool overnight in the switched-off oven and then acidify it the next day. If the milk has cooled down too much and is no longer warm, heat it on the stove to around 40 °C before stirring in the sour cream.
- The golden brown crust of the baked milk tastes really delicious. I spread it over all the glasses with ryazhenka so that everyone gets some of the milk crust. Alternatively, you can simply remove it after baking the milk and eat it straight away. The milk crust is irrelevant when fermenting.
- You can replace sour cream with kefir. In this case, the milk drink will be slightly thinner.
Have you made ryazhenka at home using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and tasted.
Try out these delicious dessert recipes too:
- Soviet milkshake – recipe for the hit drink from USSR
- Dessert in glass with fruits and ladyfingers: for every season
- Mango coconut dessert cups with banana and lime
Ryazhenka
Ingredients
- 3 l fresh milk
- 200 g sour cream
Instructions
- Pour fresh milk into a large saucepan with a thick base, bring to a boil and simmer for 2 - 3 minutes.
- In the meantime, preheat the oven to 302 °F (150 °C).
- Now place the saucepan (without the lid) with the hot milk in the preheated oven and continue to "bake" at 302 °F (150 °C) for 3 hours.
- After about 1 - 1.5 hours baking time, loosen the golden brown milk crust from the edge of the saucepan with a fork and gently lower it into the milk. Repeat the same after another 1 - 1.5 hours baking time, when a golden brown crust has formed again.
- After 3 hours, switch off the oven and leave the milk to rest in the hot oven for another 1 hour.
- Remove the baked milk from the oven and allow it to cool to warm (approx. 104 °F (40 °C)).
- Remove the entire crust from the milk with a slotted spoon and place it on a clean plate.
- Pour approx. 200 ml of the warm baked milk into a clean bowl, add sour cream and stir to form a homogeneous mixture.
- Add the sour cream mixture to the remaining baked milk in the saucepan and stir.
- Pour the soured milk into several screw-top jars or preserving jars.
- Divide the milk crust into pieces and spread them over the surface of the milk in the jars.
- Seal the jars and leave the acidified milk to rest in a warm place for approx. 8 - 12 hours until it has thickened.
- Then refrigerate the ryazhenka for about 8 hours.
Notes
- Once prepared, homemade ryazhenka has a very thick consistency. If you want it to be pourable, fill it about halfway into a screw-top jar, close it and shake it thoroughly.
- To ferment, you can either leave the milk with sour cream on the dining table and cover it thoroughly with warm blankets and towels or place it in a warm (not hot!), switched-off oven and leave the oven light on.
- The warmer the soured baked milk is, the quicker it will thicken.
- As soon as the soured baked milk is well thickened, put it in the fridge. If you leave it at room temperature for too long, it could become too sour.
- You can also leave the baked milk to cool overnight in the switched-off oven and then acidify it the next day. If the milk has cooled down too much and is no longer warm, heat it on the stove to around 40 °C before stirring in the sour cream.
- The golden brown crust of the baked milk tastes really delicious. I spread it over all the glasses with ryazhenka so that everyone gets some of the milk crust. Alternatively, you can simply remove it after baking the milk and eat it straight away. The milk crust is irrelevant when fermenting.
- You can replace sour cream with kefir. In this case, the milk drink will be slightly thinner.
- See the detailed tips and tricks for making the ryazhenka at the top of the article.
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