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Published October 8, 2018 Updated June 15, 2019 By Gigi Mitts 2 Comments

Ryazhenka Baked Milk Drink

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Ryazhenka Baked Milk Drink
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Ryazhenka is a delicious cultured milk drink made of baked milk and sour cream.

You are probably thinking just another milk drink with tart and tangy taste like kefir? Quite the opposite, ryazhenka has smooth, creamy and slightly sweet texture.

In comparison to kefir, ryazhenka has a brown tint which develops during baking process while kefir has pure white colour.

Origins of Ryazhenka

Ryazhenka originated in Ukraine and then spread over the Slavic region. Ryazhenka is traditionally made by placing milk in the clay pot in a traditional Russian oven for one whole day until it has been coated with the brown crust. Over the years the preparation has slightly changed and today we add sour cream to the baked milk to start the fermentation process.

When to serve Ryazhenka

Depending on its consistency which can be runny or thick, it can be served as drink or a dessert.

You can enjoy ryazhenka for breakfast with fresh or dried fruits or nuts. You can also have it with granola or muesli instead of milk.

If you are starting to introduce cultured foods to your kids ryazhenka is a perfect start due to its slightly sweet flavour with a caramel tint. Ryazhenka is healthy drink with no added sweeteners where the natural sweet flavour comes from the simmering milk.

Ryazhenka makes it a perfect ingredient for baking. You can also use ryazhenka instead of milk, kefir or yogurt when making pancakes and waffles. It is an old grandmother’s secret. Ryazhenka will give your pancakes and waffles a slightly different but delicious taste.

Have you tried ryazhenka?

 

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Author

Gigi Mitts
Hi! I’m Gigi. A fermentation nerd passionate about healthy food and great diet. I believe that our wellbeing and beauty starts in our gut and that each of us has a responsibility to get informed, take action, and look after their body. I’m here to spread that message, bring back the benefits of ancient nutrition to modern life, and show you all the latest cool ways to ferment and preserve food at home.

Comments

  1. Vicji says

    January 26, 2020 at 7:32 pm

    I cannot seem to ferment the baked milk with daisy sour cream . What brand should I use and from where?

    Reply
    • Gigi Mitts says

      January 26, 2020 at 8:13 pm

      I would recommend using natural sour cream or cultured buttermilk and use whole pasteurized milk. I personally use my homemade kefir instead of sour cream or buttermilk.

      Reply

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Hey, Gigi here. I developed an interest in fermented foods a couple of years ago when I recalled that my mum used to make it when I was a kid. Once I rediscovered the world of fermenting, I started reading about and making the food myself. Here at MyFermentedFoods.com I blog about my journey and share my knowledge with you. I hope you enjoy reading it. Read More…

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