Dishes with fermented baked milk - 16 cooking recipes

Classic ryazhenka has a yellowish-brown tint and a sour milk taste. This product can be considered a type of yogurt without the use of various flavoring additives. At home you can make fermented baked milk with your own hands. When we cook at home, the process of making fermented baked milk is very long, but the result is worth the time spent. Homemade ryazhenka recipes claim to have an amazing taste and thick consistency. Although the taste of ryazhenka depends on the quality of the cow's milk taken for its preparation. So, to prepare ryazhenka you need to take a couple of liters of cow's milk. Moreover, recipes with fermented baked milk advise choosing milk from which the cream has not been skimmed. It needs to be boiled and left to simmer on low heat for an hour and a half on the stove. After this, put it in the oven for 20 minutes until it is covered with a film. Then you need to take out the milk, let it cool and add one or two tablespoons of sour cream. However, it should be remembered that under no circumstances should you add sour cream to hot baked milk, otherwise the product will immediately curdle. Leave the fermented baked milk to “ripen” for 6-8 hours in a warm place. During this time the product should be ready. In order for ryazhenka to acquire a pleasant sweetish taste, you can add a teaspoon of sugar. Dishes made from ryazhenka are mainly pancakes, pancakes and various creams that are used in cooking for making cookies, pastries and cakes. If you keep ryazhenka in the refrigerator for some time, then it will become even thicker. This dairy product can be stored in the refrigerator for quite a long time.