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Ryazhenka

Ryazhenka

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Breakfasts | Russian cuisine

⏳ Time

7 hours

🥕 Ingredients

2

🍽️ Servings

6

Description

For making ryazhenka, you need to choose fresh and natural milk that is not separated or pasteurized. If the milk is very fatty, let it sit overnight in the refrigerator and manually collect the cream, thus slightly reducing the fat content of the milk. If you prefer rich ryazhenka, you don't need to collect the cream, and you can also add 100–150 grams of sour cream instead of 50 grams. For those who enjoy the crust that forms on top of the ryazhenka, you can increase its amount by gently pushing it down a bit with a whisk, allowing the milk from below to fill the top over the crust (this should be done 2–3 times). You can add 1–2 teaspoons of sugar — the ryazhenka will have a slightly sweet taste, but this is a matter of preference. The product can be stored in the refrigerator for a long time and makes a wonderful and healthy breakfast. It can also be enjoyed with fruit salads, pancakes, vegetable salads, etc.

Ingredients

  • Milk - 1 qt
  • Sour Cream - 1.8 oz

Step by Step guide

Step 1

Pour the milk into a heavy-bottomed pot that can be placed in the oven, bring it to a boil, and simmer the milk for 30 minutes over low heat.

Step 2

While the milk is simmering, preheat the oven to 212°F. Place it in the oven for 1.5 hours (it can be longer — the longer it cooks, the thicker and richer the ryazhenka will be) — I do it this way: 1 hour at 212°F, then 1 hour at 302°F, and another 1–1.5 hours at 212°F.

Step 3

Remove the milk from the oven and let it cool to room temperature. Then carefully break the baked crust and pour out about 50–70 ml of milk, in which you mix the sour cream. Then pour the resulting mixture back in. Leave it for about 5 hours at room temperature. After that, you can place it in the refrigerator to cool.

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