A modern urban dweller practically does not see the difference between fermented baked milk and kefir, considering them to be dairy products of the same type. However, this is absolutely not the case. Kefir is obtained as a result of fermentation of milk and kefir fungi, and ryazhenka is fermented at home from warm baked milk and sour cream. How to cook it using the oven or - in a more modern version - a slow cooker?
What is useful ryazhenka?
Ryazhenka is a product that is rich in lactic acid bacteria that are beneficial for the body. It is especially needed for people who suffer from calcium deficiency. The fact is that, being a derivative of milk rich in this mineral, fermented baked milk “enhances” its concentration after heat treatment.
Also, this delicious dairy product perfectly satisfies hunger, helps to cleanse the intestines, improves the condition of blood vessels, and can even become an excellent basis for cosmetic masks. And lovers of drink know another "magic" ability of ryazhenka - to get rid of a hangover. But drinking this drink is not recommended if you suffer from gastritis or high acidity of the stomach, as well as obesity.
What do you need to cook ryazhenka at home?
Store-bought ryazhenka consists of milk and pure cultures of lactic acid organisms, that is, sourdough. Homemade should contain milk and sour cream. In this case, both products should be as fresh and fatty as possible. The higher the fat content of milk, the thicker the ryazhenka will be and the more beautiful its color will turn out. By the way, a real rural “natural product” is eaten with spoons, and it tastes much more saturated than the modern drinking version.
And, of course, the home method of production is different from the industrial one. First of all, the warmth and mood that you put into the preparation of dairy food. In addition, preservatives are added to the store-bought drink, which are necessary for it to be stored for a long time.
Also very important is the set of dishes that is used to make ryazhenka at home tasty and healthy. To prepare a hearty treat you will need:
- ceramic pan or clay pot;
- a tablespoon (preferably a wooden one - then when stirred, it will not damage the ruddy foam of fermented baked milk);
- glass jars for storing the finished product.
How to make ryazhenka at home in the oven?
Homemade ryazhenka is prepared quite easily. The only thing that can deprive you of the desire to eat a dairy dish is the time it takes to cook. It's about 14 hours. The classic option is ryazhenka at home in the oven. For a liter of product, you need to take 2 times more milk.
Ingredients:
- milk with a high percentage of fat content - 2 l;
- sour cream (preferably homemade) - 2 tbsp. l.
The amount of sour cream is taken at the rate of 1 tbsp. l. for every liter of milk.
Cooking:
How to make delicious ryazhenka in a slow cooker?
Do you want to please your loved ones with the taste of rustic delicacy? Make ryazhenka for them, but in the most modern way. As already mentioned, this dish is quite time-consuming. But ryazhenka at home, the preparation of which you entrust to the slow cooker, will require a minimum of effort from you. The product is tender, very airy and amazingly tasty.
Ingredients:
- milk - 3 l;
- sour cream - 3 tbsp. l.
Cooking:
- Pour milk into the multicooker bowl, select the “Extinguishing” mode, set for 6 hours.
- Cool the baked milk to 40 degrees, mix the milk with sour cream and beat the mass with a whisk.
- We set the multicooker timer for 30 minutes in the "Heating" mode.
- Turn off the multicooker. After 6-8 hours, beat the fermented baked milk with a mixer and transfer to a glass dish for storage.
What to serve ryazhenka with?
Ryazhenka is loved by both adults and children for its appetizing creamy color and pleasant, sour taste. This is a very healthy product that can be a great option for breakfast or a light dinner. In the morning it can be served with toast, buns, sandwiches or scrambled eggs. Evening fermented baked milk will go well with a piece of casserole or pancakes. It can also be sprinkled with herbs or served with a special sauce of olive oil, spices and herbs.
Tricks of cooking ryazhenka
Ryazhenka is a wonderful dish in itself. But if you add it to the dough for pancakes or a pie, then it will turn out to be very tender, with an amazing aroma. By the way, professional chefs recommend making an omelet from eggs in ryazhenka - it will turn out lush and without the sour taste that kefir gives. But, to make delicious homemade ryazhenka, you should take into account a number of nuances:
- milk must be boiled over low heat so that whey does not form (especially if it is fatty, homemade);
- if you like ryazhenka foam, then you can remove them during the cooking process, and after you mix the baked milk with sour cream, put it on top - the delicacy will turn out even thicker;
- it is also permissible to use purchased baked milk, but with a fat content of at least 4%. Then, in order not to spend a lot of time preparing ryazhenka, you can pour special lactic acid bacteria into it, which are sold in pharmacies. The taste will practically not differ from ryazhenka from milk with sour cream;
- store the finished dish in the refrigerator and no more than 3 days.
Having appreciated the taste of homemade ryazhenka, you will definitely want to make this dish a frequent guest on your table. Of course, its preparation is not a quick matter. But the main part of the work for the hostess will be done by sour cream bacteria and kitchen equipment - an oven or a slow cooker! In addition, the output is a natural fermented milk product, with which the store will not be able to compete either in benefits or in taste.
Loading...