Ryazhenka or Russian Cultured Baked Milk

WHAT IS RYAZHENKA

Ryazhenka is one of the numerous varieties of Russian cultured milk. It is prepared by fermenting milk after it was baked at low oven temperature for 6-8 hours. During that time, some of the water evaporates, and Maillard reaction occurs between amino acids and sugar, which gives milk light brown tint and wonderful caramel-like flavor. It resembles the taste of evaporated milk, if you ever tried it, but I think it’s much better. Traditionally, sour cream is used to trigger the fermentation, but you can also use kefir or buttermilk as well. Sour cream cultures give it a creamier, more yogurt-like consistency. With kefir, you get a bit of that characteristic graininess and a more sour taste.

RYAZHENKA IS FAVORITE CHILDREN’S DRINK

Ryazhenka in Russia is considered more of a ‘desserty’ drink even though there is nothing sweet about it. But it does have a more delicate, almost addicting, flavor and its creamy texture makes it more of a treat than other cultured milks. Because of that it’s considered to be a children’s drink, and I remember drinking it for poldnik (a 4pm snack) with a piece of sweet bread, or as a light supper with a bowl of porridge and dried fruit.

RYAZHENKA FERMENTATION

Lactic bacteria responsible for the fermentation of ryazhenka are Lactobacillus delbrueckii subsp. bulgaricus, which is thermophile and anaerobic, meaning that it performs optimally at higher temperatures (40ºC/100ºF) and in oxygen free environment. So if you have a spot in your kitchen where you can achieve that temperature, you can have a delicious probiotic ryazhenka within 3-4 hours after adding starter culture. A yogurt maker, if you have one, works great for this. 

HOW TO MAKE RYAZHENKA or RUSSIAN CULTURED BAKED MILK

Ingredients

• Whole fresh milk, any amount (raw or pasteurized; the reason I say ‘fresh’ is it shouldn’t show any signs of souring, otherwise the milk will curdle)
• 1 tablespoon sour cream (or kefir) per 2 cups of baked milk. Kefir grains can be used as well, if you don’t mind straining them afterwards. I would use no more than 1 grain per quart of milk.
  

Instructions
Put milk into a slow cooker and leave the lid slightly open (to allow moisture to escape), turn on low and leave for 8-10 hours, or until a golden crust forms. Slow cooking it on high for 4-5 hours works well also, but it’s been more convenient for me to leave it in the crock pot overnight.

ALTERNATIVELY: Put milk into a Dutch oven, place on the middle rack of your oven and turn it on to 225ºF. Bake for 6-8 hours, or until the top crust turns golden brown color.

Remove the crust, and eat it – it’s amazingly delicious! (In the olden days, ryazhenka was fermented in clay pots with a piece of crust in each pot, but I personally don’t think it looks very attractive).
Cool baked milk in refrigerator in order for the fat to harden so you can remove it. (This step isn’t necessary but it makes the texture of ryazhenka creamier and more appealing). Strain through a fine strainer into a glass jar.

 
Add a tablespoon of sour cream (or kefir) for every couple of cups of baked milk (the amount you add doesn’t matter that much, it will ferment even with a very small amount). Cover tightly, and leave at room temperature until it thickens (anywhere from 4 to 12 hours). Higher temperature will speed fermentation. The final product will be thick enough so that a crust (if you were to put it back in) would stay on top without sinking.
If you prefer pourable consistency – shake it well. Unshaken, it has a thick yogurt-like texture.

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5 from 1 vote

Ryazhenka, Russian Cultured Baked Milk

Prep Time10 minutes mins

Cook Time8 hours hrs

Fermentation12 hours hrs

Ingredients

• Whole fresh milk, any amount raw or pasteurized; the reason I say 'fresh' is it shouldn't show any signs of souring, otherwise the milk will curdle
• 1 tablespoon sour cream (or kefir) per 2 cups of baked milk Kefir grains can be used as well, if you don't mind straining them afterwards. I would use no more than 1 grain per quart of milk.

Instructions

• Put milk into a slow cooker and leave the lid slightly open (to allow moisture to escape); turn on low and leave for 8-10 hours, or until a golden crust forms. I heard cooking it on high for 4-5 hours works well also, but haven't tried it myself.  

ALTERNATIVELY

• Put milk into a Dutch oven, place on the middle rack of your oven and turn it on to 225ºF. Bake uncovered for 6-8 hours, or until the top crust turns golden brown color.
• Remove the crust, and eat it – it's amazingly delicious!
• Cool baked milk in refrigerator in order for the fat to harden so you can remove it (This step isn't necessary but it makes the texture of ryazhenka creamier and more appealing).
• Strain through a fine strainer into a glass jar.Add a tablespoon of sour cream (or kefir) for every couple of cups of baked milk (the amount you add doesn't matter that much, it will ferment even with a very small amount).
• Cover tightly, and leave at room temperature until it thickens (anywhere from 4 to 12 hours). Higher temperature will speed fermentation. The final product will be thick enough so that a crust (if you were to put it back in) would stay on top without sinking.
• Ryazhenka keeps well in the fridge for a 2-3 weeks.
• If you prefer pourable consistency – shake it well. Unshaken it has a thick yogurt-like texture.