Homemade Ryazhanka
A silky, velvety homemade ryazhanka made from milk slow-baked in the oven and cultured with sour cream — with a subtle caramel note in both flavor and color.
Ingredients
- milk1500 ml
- sour cream or plain yogurt150 g
Instructions
Pour the milk into a heavy-bottomed pot or a ceramic baking dish.
Place in an oven preheated to 120–130°C and bake for 3–4 hours, until the milk turns a creamy caramel color and a golden skin forms on top.
Using a wooden spatula, gently stir the skin back into the milk for a richer flavor and color, then strain the milk through a fine sieve into a clean pot.
Cool the milk to 38–40°C — it should feel warm to the touch, but not hot.
In a bowl, whisk the sour cream or plain yogurt with a few spoonfuls of the warm milk until smooth, then pour the mixture back into the pot of milk and stir thoroughly.
Pour the milk into jars, cover with lids or a thick cloth, and leave in a warm place (around 38–40°C, such as a switched-off oven with the light on) for 6–8 hours, until the ryazhanka thickens.
Before serving, chill the finished ryazhanka in the refrigerator for at least 3 hours — this will make it even thicker.
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