Composition / ingredients
Step-by-step cooking
Step 1:
How to make homemade ryazhenka from milk? Prepare the products. Milk for cooking ryazhenka is better to take homemade, natural, fatty. It is much tastier and healthier than store-bought. But, in the absence, you can take the purchased one. Instead of sour cream, you can use kefir or natural yogurt without additives.
Step 2:
Pour the milk into a saucepan, put it on the fire. Bring to a boil and reduce the heat to a minimum. Leave the milk in this slightly boiling state for 5 minutes. Make sure that the milk does not run away! I stirred the milk slightly in the process so that the high foam did not rise.
Step 3:
Pour the boiling milk into a fireproof dish. It is ideal for these purposes to take a ceramic pot, it holds heat very well. But, for lack of it, an ordinary saucepan will do.
Step 4:
Put the pot of milk to languish in the oven at 150 degrees for 3-4 hours. It is better not to cover the pot with a lid, the milk can escape in the oven.
Step 5:
Simmer the milk until a brown foam forms on top. The color of melted milk is caramel, you will not confuse it with anything! Cool the finished milk to a temperature of 40 degrees. If you don't have a thermometer, focus on the warmth of your hands, the milk should become pleasantly warm, not hot.
Step 6:
Pour a small part of the milk into sour cream or whatever is your starter culture. Mix well until smooth.
Step 7:
Pour the sour cream-milk mixture into the remaining milk. mix it up. I left the foam on purpose, it will give the ryazhenka a richer taste.
Step 8:
Cover the pot with a lid and wrap it with a towel, blanket or blanket. Put it away in a warm place for 8 hours. I put it in the oven, it was still slightly warm after heating the milk. In winter, you can put it to a warm battery.
Step 9:
After 8 hours, a thick ryazhenka was formed in the pot. Pour it into jars. Spread the foam on top. Store the ryazhenka in the refrigerator. Bon appetit!
I was cooking ryazhenka from store-bought milk, took 1 liter. The result was about 700 ml of ready-made ryazhenka.
You can make fermented baked milk immediately in cans. To do this, milk with diluted sour cream should be poured into prepared sterile jars, closed with lids and wrapped for 8 hours.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
