An old fermented milk product, fermented baked milk, at home is obtained significantly different from that sold in stores. More tender creaminess on the palate, pleasant sourness refers associations to natural village products, and the consistency can vary from a drinking product to a very thick delicacy, which is eaten with a spoon.
Ryazhenka at home - general principles of cooking
For cooking ryazhenka choose milk fatter, ideally from 3.2%. Oily and only natural should be sour cream, which plays the role of the leaven. Ryazhenka at home can also be made from milk and ryazhenka itself, kefir, natural yogurt or factory-made special ferment. Every cooking ryazhenka begins with the conversion of fresh milk into baked milk. Cookware for this purpose is best suited for ceramic, but in the absence of such, any one that is suitable for cooking in the oven will fit. Having added sour cream to the baked milk, it is fermented in heat for 6-12 hours, then it is kept in the refrigerator, where it becomes even tastier and thicker.
Ryazhenka at home in the oven
Ingredients
· 2 liters of milk;
· 50-220 g sour cream.
Cooking
· Pouring the milk into a ceramic pot, place it in the oven, without covering with a lid, and set the oven to warm up to approximately 160 degrees;
· Make sure that the milk does not run away, for which reason it is reasonable to fill the dishes not up to the top;
· When a ruddy crust forms on the milk, open the oven and, using a spatula, knock it down and put it in a pot. On average, the milking of the milk takes 3-6 hours and during this time the crust will have time to form more than once, and again it needs to be lowered down with a spatula;
· Remove melted milk from the oven and cool to 40-50 degrees;
· Remove crusts from it, fold on a saucer;
· Add sour cream to milk, mix thoroughly, dissolving it; · Gently put the crusts on the milk;
· Cover the dishes with a lid, wrap them with a kitchen towel and place them to ferment, preferably in a warm place, for example, close to a stove or battery;
· Time to wait for Ryazhenka to spend 8-12 hours, and its readiness can be checked by tilting the dishes - Ryazhenka should be separated from the walls;
· Put the ready ryazhenka for a couple of hours in the fridge, which will stop the fermentation process no longer needing continuation and significantly improve its taste.
Ryazhenka at home in a multicooker
Ingredients
· 2 liters of milk;
· 50-220 g sour cream.
Cooking
· Pour milk into the multicooker bowl and first do not cover with a lid, but make sure that it does not foil high, while running away;
· When the milk has reached the boil, lower the temperature, close the bowl and select the “Quenching” mode for 6 hours. Unlike toil in the oven, when cooking in a multvarka, there is no crust on the milk;
· Cool the milk to a temperature of 40-50 degrees, add sour cream and mix it well;
· Cover the bowl with a lid and select the appropriate mode - “Yogurt” for 4-6 hours, or “Heating” for 30 minutes. In the second case, after half an hour, the ryazhenka is simply left to infuse in the bowl for 6-10 hours;
· Ready ryazhenka should easily move away from the walls of the bowl, when it is tilted;
· If it seems that ryazhenka is not thick enough, the “Heating” mode should be repeated;
· To complete the preparation, it remains only to put the ryazhenka in the refrigerator for a couple of hours.
Baked ryazhenka cream with chocolate and peaches
Ingredients
· 1 l ryazhenka;
· 4-8 Art. spoons of sugar;
· 2 eggs;
· 2 tsp of corn flour (can be replaced with potato starch);
· A bar of milk chocolate;
· 175 g canned peaches in syrup;
· Butter for lubricating the molds;
· Crackers;
Cooking
· The creation of this dessert requires preliminary preparation of ryazhenka. Put her hours at 10-12 in the freezer to freeze well, like ice cream;
· Next, place a colander over a saucepan or deep bowl and vydelete it with several layers of clean gauze; · Put the ryazhenka, just extracted from the freezer, in a colander, cover it with a lid and put in the refrigerator to defrost;
· In about a day, ryazhenka will defrost, excess liquid will be drained from it and only its thick, cream-like part will remain in the colander;
· Beat eggs with sugar, but you do not need to turn everything into air cream;
· Combine eggs with ryazhenka, add flour, stir;
· Smear the baking tins for baking, sprinkle with crushed croutons and place the peaches on their bottom;
· Put on the peaches finely chopped chocolate;
· Spread the cream in molds and place them on a baking tray with high sides, filled with water;
· Bake the cream in the oven for half an hour, at 150-160 degrees;
· Cool the finished cream in the refrigerator, and before serving, dip each mold in hot water for 10 seconds, then quickly turn it upside down, shake it onto a plate and serve.
Pie with ryazhenka with nuts and dried fruits
Ingredients
· 500 ml ml ryazhenka;
· 4 eggs;
· 200-250 ml of sunflower oil;
· 500-600 g of wheat flour;
· 4 tsp of baking powder;
· 300-400 g of sugar;
· 75 g dried apricots;
· 75 g of prunes;
· 55 g of yellow raisins;
· 50 g of peeled hazelnut;
· Butter for lubrication;
· 3 tbsp. spoons of powdered sugar.
Cooking
· Zaparite dried fruit with boiling water, then dry, prunes and dried apricots finely chopped;
· Chop hazelnuts with a knife or chop nuts in a blender bowl;
· Break eggs into a bowl, add granulated sugar to them and beat the mixture until fluffy;
· Add a little vegetable and ryazhenka to the bowl, stir;
· Add baking powder to flour, sift it twice;
· Enter flour in small portions to the remaining ingredients, stirring gradually, leaving no lumps;
· Add nuts and dried fruits to dough, stir;
· Spread the bottom and sides of the baking dish with butter and fill it with dough;
· Put the cake for 45-50 minutes in the oven, preheated to 190-200 degrees;
· When it is ready - let cool and serve, sprinkled with powdered sugar.
Pancakes on Ryazhenka
Ingredients
· 750 ml of liquid ryazhenka;
· 3 eggs;
· 4-5 Art. spoons of vegetable oil;
· 225 g of wheat flour;
· 5 tbsp. spoons of sugar;
· A pinch of two salts;
· 0.5 teaspoonful of soda.
Cooking
To make pancakes tender and lacy, take sugar powder instead of granulated sugar and sift flour twice. If you want to get blinks thinner - dilute the dough with water or milk.
· Break eggs into a bowl, add sugar and salt to them and shake with a fork or whisk;
· Pour about 400 ml of ryazhenka to the eggs, add soda and shake again;
· In small portions add flour to the mixture, stirring well so that there are no lumps left;
· When the flour is over, pour out the remains of ryazhenka, butter, mix well and set aside the dishes for a quarter of an hour so that the dough comes up;
· After lubricating the well heated pan with oil, proceed to baking pancakes, which can be served with any sweet additives and fillers.
Potato salad with ryazhenka sauce
Ingredients
For salad:
· 6 medium potatoes;
· 300 g tomato;
· 200 g fresh cucumber;
· 50 g fresh spinach;
· 30 g fresh sorrel;
· 4 eggs.
For the sauce:
· 250 ml of thick ryazhenka;
· 4 tbsp. spoons of soy sauce;
· 2 tsp of horseradish sauce;
· 3 tbsp. spoons of chopped dill;
· 2 cloves of garlic.
Cooking
· Boil the potatoes in a uniform, cool, peel and cut into cubes;
· Cucumber cut into thin circles;
· Crumble a tomato into small pieces;
· Coarsely spinach with sorrel;
· Coarsely chop the egg;
· Mix salad ingredients and arrange in plates in portions;
· For making sauce, combine ryazhenka, horseradish and soy sauces, add dill and garlic crushed on a press;
· Before serving salad, pour it over the sauce.
Ryazhenka at home - tips and tricks
· Prepare ryazhenka not only from store milk, but from home-made milk, which, first of all, before being turned into baked, should be boiled on the stove;
· For the manufacture of ryazhenka suitable milk is not only cow, but also goat, sheep; · If such an opportunity presents itself - be sure to cook ryazhenka in a real Russian oven. Any food from it, including sour milk drinks, will be very special, very tasty. Unfortunately, this does not repeat, despite all the technologies in the modern kitchen;
· It is easy and guaranteed to make tasty yogurt at home in a yogurt maker (aspects of manufacturing are disclosed in the user manual);
· Sweet creams are used from ryazhenka, used for cakes, profiteroles, belgian waffles and much more. For the preparation of the basic version of the cream, freeze the ryazhenka, then thaw, letting the liquid flow, and the remaining cream mass is whipped with butter and powdered sugar;
· In ryazhenka marinate poultry meat and beef, pork, rabbit. Being a sour product, ryazhenka not only gives the meat a delicate creamy flavor, but also makes it softer. This type of marinade is suitable for preparing meat for roasting in a frying pan or grill grate, for roasting followed by stewing, for baking. Other ingredients are common for marinades - for example, onions, herbs, spices and salt, lemon juice, vegetable oil, grated tomatoes in their own juice;
· Eat ryazhenka as you please - chilled, room temperature or heated. If sourness is not pretty - you can add sugar, honey, jam;
· Almost every kind of dough can be made on ryazhenka - shortbread, puff, choux, fritters, fried and baked pies, pizza, bread, cake layers;
· Smoothies and cocktails are prepared with ryazhenka, mixing it with other, more liquid drinks - milk and melted milk, cream, milk whey.
