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Ryazhenka (Baked Milk)Ryazhenka

Baked Milk

Preheat oven to 350-degrees F. Pour milk into a large casserole dish. Bake for four to five hours, or until a golden brown crust forms on the milk. Allow to cool slightly before removing and discarding crust. The milk should be light tan in color. Continue to cool until milk reaches a temperature between 105 and 115-degrees F. Pour milk into a well-insulated thermos; stir in buttermilk. Seal thermos and store in a warm place for ten to twelve hours, or overnight. Pour milk into a sealable bottle or pitcher; store in refrigerator to chill. Milk will be somewhat thick with a taste similar to yogurt.

 

Note: Ryazhenka is sold commercially packaged in Russia.

 

Food Fare: Russian Recipes*Ryazhenka image (C) Off-Shell/Bestalex (2013). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.

 

Related Link:

Food Fare Culinary Collection: Russian Kitchen

 

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