How to make fermented baked milk at home

Fermented baked milk is a fermented milk product that is prepared from baked milk and sourdough. A few decades ago, ryazhenka was very popular, it was prepared in every home. Each housewife had her own unique recipe for ryazhenka, which was passed down from generation to generation. However, harsh city everyday life offers us only a store version of this product. Fermented baked milk in the store is devoid of all useful properties, because most often instead of baked milk they use ordinary milk, flavorings and sweeteners. In addition, such fermented baked milk has a liquid consistency, and a real fermented milk product is quite thick, you need to eat it with a spoon.

The benefits of fermented baked milk

Fermented baked milk, like most fermented milk products, perfectly affects the intestinal tract, eliminates the problem of constipation. The presence of live bacteria in the product allows you to normalize the intestines, to get rid of dysbiosis. People who do not tolerate kefir are happy to drink fermented baked milk. Ryazhenka is somewhat similar to yogurt, but it is much healthier and tastier than it.

A liter of ryazhenka contains the daily norm of calcium and phosphorus for an adult. In addition, it has many vitamins and minerals. Ryazhenka can not only get drunk, but also eat. This product improves appetite, which is especially important for a sick person during the recovery period. Ryazhenka helps women during menopause to rebuild the body in a new way. This fermented milk product is indispensable in case of a hangover syndrome - it perfectly relieves headache and thirst.

However, fermented baked milk can be dangerous for people with gastritis - due to the high acidity. Also, the use of ryazhenka should be limited for people who monitor their weight - this product is very high-calorie.

Ryazhenka is used not only in cooking, but also in cosmetology. This dairy product has an excellent effect on hair - masks with fermented baked milk make the strands strong, strong, silky. Ryazhenka is also used in face care - the skin after it becomes elastic and fresh.

Ingredients for cooking fermented baked milk

But how to cook a natural rustic fermented baked milk full of vitamins and real taste? To do this, take the right ingredients.

1. Milk. You can, of course, use pasteurized store milk. However, it is unlikely to make a good product. Try to find natural milk from cow for cooking ryazhenka. It is better to cook the product from fresh milk, which was baked no more than 6 hours ago. No need to be afraid of infection and microbes entering the product - a long heat treatment will save milk from any microorganisms.
2. Leaven. As a starter culture, you can use kefir, yogurt. But the most delicious and excellent fermented baked milk is obtained on sour cream. Sour cream itself also needs to be taken in kind, from grandmothers from the village, and not what is sold in the store. Such sour cream is full of live bacteria, fermented baked milk will be thick and very saturated.

In addition, you will need a ceramic pot or dishes with thick walls. We will heat milk in the oven.

How to cook fermented baked milk

Ryazhenka is a delicious product, but it will take a lot of time to cook.

1. First you need to boil the milk. The minimum quantity is two liters. After the foam rises over the milk, reduce the heat and boil the milk over low heat for about 10 minutes. This will prevent the “runaway” of milk in the oven.
2. After this, pour boiled milk into a ceramic pot so that a third of the space remains free.This is done so that the milk does not spill, if suddenly the temperature is very high.
3. Turn on the oven to the maximum and wait until the froth begins to rise on the milk. Then turn down the heat. Foam should be pierced periodically with a fork or drowned with a spoon. Otherwise, milk may again “run away”.
4. After that, you can relax and leave the pot in the oven at 180 degrees for 3-4 hours. Do not cover with a lid. During this time, the milk will become baked and decrease in volume.
5. Baked milk itself is a very tasty product. But do not let your family eat it before you cook it with ryazhenka.
6. Upon the specified time, the baked milk should cool slightly. If you have a clean thermometer, use it. The optimum temperature for sourdough is 40-42 degrees. If there is no thermometer, follow the sensations - the milk should be a little warm.
7. After this, pour part of the milk into a glass and dissolve four tablespoons of sour cream in it. Stir the liquid as thoroughly as possible so that no pieces of sour cream remain. Mix the mass with the rest of the baked milk.
8. After this, ryazhenka needs to find a warm place. It could be a battery. A jar of fermented baked milk must first be wrapped with several warm towels or a blanket. Do not shake fermented baked milk in the process, do not mix, do not touch at all.
9. If the battery is very hot, do not place the container directly next to it - keep a short distance. From excessively high temperatures, living bacteria will die without having time to ferment.
10. After 4 hours fermented bacon fermented, this can be judged by its dense consistency - the product should well depart from the walls of the dishes. The bank needs to be refrigerated for another 6 hours. After that, you can try fermented baked milk.

It just seems that cooking ryazhenka is long and difficult. In fact, all processes - heating, souring, take place without your participation. You just need to look at the product and shift it from one place to another on time. But in the end, you can get a natural, tasty and healthy sour-milk product.

Ryazhenka recipes

Ryazhenka is delicious in itself. However, from it you can cook various goodies that will certainly please your home.

1. If you mix fermented baked milk with a spoon of jam or beat with a blender with fruit, you will get excellent yogurt that even the most fastidious child will not refuse. This is the way out for many mothers whose babies do not like dairy products.
2. If fermented baked milk is sour, do not rush to throw it away. On a glass of fermented baked milk, add three tablespoons of sugar, a couple of eggs, a pinch of salt and soda, a little flour. And bake pancakes - delicious, healthy and incredibly lush. Fritters on ryazhenka are especially tender and porous.
3. Did you make a shortbread cake on a fermented baked milk with raspberries and blackberries? If not, urgently correct this defect. This culinary delight turns out to be extremely light, juicy and tasty. For the test you need to mix 100 grams of butter, a tablespoon of sugar, egg yolk and 150 grams of flour. For the filling, mix 150 grams of ryazhenka, 2 eggs + 1 protein (remaining from the dough), 2 tablespoons of starch and 100 grams of sugar. In a homogeneous mass, add raspberries and blackberries or other berries. The dough is rolled out in a pan, the filling is laid out on top. Bake for 45 minutes at 190 degrees.

The use of fermented baked milk in baking provides the splendor and ease of the finished product.

Ryazhenka is not only tasty, but also very healthy. Please your loved ones not only with the purchase of a store-like likeness of this sour-milk product, but with a real fermented baked milk - tasty, thick, natural!

Video: homemade ryazhenka cooking