How to make homemade fermented baked milk from milk. How to make fermented baked milk at home

How is fermented baked milk useful?

Ryazhenka is a product that is rich in lactic acid bacteria, which are beneficial for the functioning of the body. It is especially needed for people who suffer from calcium deficiency. The fact is that, being a derivative of milk rich in this mineral, fermented baked milk after heat treatment “increases” its concentration.

Also, this tasty dairy product perfectly satisfies hunger, helps cleanse the intestines, improves the condition of blood vessels, and can even become an excellent basis for cosmetic masks. And drinkers know another “magical” ability of fermented baked milk - to get rid of a hangover. But drinking this drink is not recommended if you suffer from gastritis or high stomach acidity, as well as obesity.

What do you need to make ryazhenka at home?

Store-bought fermented baked milk consists of milk and pure cultures of lactic acid organisms, that is, starter culture. Homemade must contain milk and sour cream. In this case, both products should be as fresh and fatty as possible. The higher the fat content of the milk, the thicker the fermented baked milk will be and the more beautiful its color will be. By the way, a real rustic “natural product” is eaten with spoons, and its taste is much richer than the modern drinking version.

And, of course, the home production method differs from the industrial one. First of all, the warmth and mood that you put into preparing a dairy dish. In addition, preservatives are added to the store-bought drink so that it can be stored for a long time.

A set of utensils is also very important, which is used to ensure that fermented baked milk at home turns out tasty and healthy. To prepare a hearty delicacy you will need:

• ceramic pan or clay pot;
• a tablespoon (preferably a wooden one - then when stirring it will not damage the rosy foam of the fermented baked milk);
• glass jars for storing the finished product.

Varenets recipe

Many people confuse Varenets with fermented baked milk. Meanwhile, these are completely different products, differing in taste and cooking technology.

• farm milk – 3 liters; • sour cream (also rustic) – 3 tablespoons.

• the milk is placed in a stainless steel pan (or fireproof glass);• the oven is turned on and set to exactly 100 degrees;• the container with the raw materials (without a lid) is put on heat;• the door is left ajar;• after 5 hours the mixture will change color to beige and noticeably will decrease in volume.

As you go, constantly remove the brownish films with a slotted spoon - place them on a separate plate (they are very good with jam).

• stir a tablespoon of sour cream into each container; • cover with a plastic lid; • wrap in a warm blanket; • just leave in the kitchen (not near the radiator) for 12 hours.

Next, Varents needs to be preserved in the refrigerator. It will retain all its qualities for 5 days.

For those who are interested in knowing which of the products described in this article is healthier, let’s say that the calorie content of Varenets is lower than that of fermented baked milk. Otherwise, they have an equivalent beneficial effect on the human body, but, of course, subject to regular use.

How to make fermented baked milk at home in the oven?

Homemade fermented baked milk is quite easy to prepare. The only thing that can deprive you of the desire to enjoy a dairy dish is the time required for preparation. It's about 14 hours. The classic option is fermented baked milk at home in the oven. For a liter of product you need to take 2 times more milk.

Ingredients:

• milk with a high percentage of fat content – ​​2 l;
• sour cream (preferably homemade) – 2 tbsp. l.

The amount of sour cream is taken at the rate of 1 tbsp. l. for every liter of milk.

Preparation:

1. Boil milk in a ceramic or enamel saucepan and leave on low heat for 5-7 minutes. Then it will not run away while heating in the oven.
2. Pour the milk into a pot or ceramic pan and place in an oven preheated to 150 degrees.

3. The milk is “heated” in the oven for 1.5-2 hours. At this time, you will need to pierce or melt the resulting foam several times.
4. After heating, take out the milk and cool it to 40 degrees.
5. Carefully push back the foam, add sour cream, mix thoroughly. It is important that the temperature of baked milk is neither higher (the bacteria from the sour cream will die) nor lower: lactic acid cultures will not be able to reproduce.
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6. We wrap it in a towel and place it in a warm place, but not near heating devices: Hot air is not at all useful for fermented baked milk.
7. After 8-11 hours we check the readiness of the fermented baked milk. If it freely separates from the walls of the pan or pot in one piece, then the product is ready.

8. Transfer the fermented baked milk into glass jars and place in the refrigerator. After two hours it can be served.

Once again about the benefits of fermented baked milk

The beneficial qualities of fermented baked milk are quite comparable to the properties of others. However, it also has one characteristic difference - it is prepared from baked milk that has undergone long-term heat treatment, that is, in the entire line and curdled milk, it can be considered the most “sterile”.

• So, how is fermented baked milk useful? First of all, it contains prebiotic bacteria
  that heal the intestinal microflora and normalize digestive processes.
• Lactic acid is able to fight pathogenic microbes and stimulate the gastrointestinal tract
  , so fermented baked milk is very useful after eating.
• Doctors prescribe regular intake of fermented milk products, fermented baked milk, including for people who have problems with the cardiovascular system
  and impaired renal function.
• Is it possible for nursing mothers to drink fermented baked milk? We answer, it is possible and even necessary, because it is very rich in phosphorus and calcium
  , which is very important both in childhood for the development of musculoskeletal structure, and in old age - to reduce the risk of osteoporosis. Regular consumption of this drink improves the condition of hair, skin, and nails. This is why many pediatricians recommend fermented baked milk during breastfeeding!
• But young children should not be given fermented baked milk in the first year of life - their digestive system is unlikely to cope with such a product
  . Here we remember the frequent debates on the topic of which is healthier - kefir or fermented baked milk: if kefir is recommended to be introduced into a child’s diet from 8-12 months, then with fermented baked milk, due to its increased fat content, you will have to wait a little longer. It is better to check with your pediatrician for the exact date when it can be included in the children's menu.

It is quite difficult to talk about the greater or lesser usefulness of fermented baked milk and kefir, since their properties are very similar. Kefir has a slightly more acidic environment, so, probably, fermented baked milk will be more acceptable to people with high acidity. The rest is a matter of taste.

There is one more difference - the fat content of the product, which is much higher for this product (up to 6%).

Accordingly, the calorie content of fermented baked milk is quite high - a glass of 4% fermented baked milk, for example, will add 167 kcal to the body. This should not be forgotten by those who have problems with excess weight.

Although, of course, moderate consumption can give the most positive effect - precisely due to the general improvement of digestion, stimulation of metabolic processes and a feeling of satiety even from a small amount of drink.

Another popular question is: is it possible to drink fermented baked milk at night? Probably, the answer again lies in the reasonableness of use. If we are talking about a liter of fermented milk drink at night, then this will bring nothing but unnecessary calories and a crazy burden on digestion. If you need to overcome the feeling of hunger

prevents you from falling asleep, then half a glass of fermented baked milk will be much healthier than, for example, a sandwich with fatty sausage.

Video about how fermented baked milk was made before and how it is made today:

Bon appetit!

Ryazhenka can be cooked in the oven and on the stove in a saucepan. The shape of the pots allows you to cook fermented baked milk without worrying that the milk will escape in the oven.

Preparation:

Pour milk into clay baking pots. I have 0.5 liter pots, I pour 0.4 liters of milk, if I pour it full it can “run away”. The milk will take a long time to cook; there is free space on the pan, so I decided to bake 2 medium-sized beets, wrapping them in foil. In general, the electricity will not be spent in vain; I will prepare fermented baked milk and beetroot salad.

Place the pots in a cold oven, turn it on to 200°C and wait for the milk to boil in the pots. Do not cover the pots. When the milk boils, reduce the temperature to 100 degrees and leave for 1.5 hours. Then turn off the oven, do not remove the pots, they should also cool in the oven. The milk will become a pleasant creamy pink color; the longer the milk is “evaporated” in the oven, the richer the color and taste of the baked milk will be, but its quantity will also become smaller.

A golden brown crust forms on the surface of the milk. If it seems to you that the milk crust has become very browned and the milk is still boiling for a long time, you can carefully remove the crust and “drown” it in milk. A new crust forms on top.

When the milk in the pots has cooled to 40 degrees (pleasantly warm), carefully remove the crust and put 2 tablespoons of sour cream in the pot. Sour cream should be at room temperature. If the sour cream is very thick, you can dilute it a little with milk from the pot.

Cover the milk with sour cream with a milk crust, cover the pots with a lid and leave at room temperature for 10-12 hours. During this time, the fermented baked milk will become thick and sour will appear.

Ryazhenka can be cooked in a saucepan on the stove. To do this, you need to boil the milk for 2-2.5 hours over very low heat until it acquires a creamy pink color. Then cool the milk and add sour cream. The more sour cream you add, the thicker the fermented baked milk will be.

Ryazhenka turns out to be very tasty if you add a little sugar to the milk before boiling (about 0.5 teaspoon per 1 pot).

A modern city dweller practically does not see the difference between fermented baked milk and kefir, considering them to be the same type of dairy products. However, this is absolutely not true. Kefir is obtained as a result of fermentation of milk and kefir grains, and fermented baked milk is fermented at home from warm baked milk and sour cream. How to cook it using an oven or, in a more modern version, a slow cooker?

How to make delicious fermented baked milk in a slow cooker?

Do you want to please your loved ones with the taste of a rustic delicacy? Make fermented baked milk for them, but in the most modern way. As already mentioned, this dish is quite time-consuming. But ryazhenka at home, the preparation of which you entrust to a slow cooker, will require a minimum of effort from you. The product turns out tender, very airy and incredibly tasty.

Ingredients:

• milk – 3 l;
• sour cream – 3 tbsp. l.

Preparation:

1. Pour milk into the multicooker bowl, select the “Stew” mode and set it for 6 hours.
2. Cool the baked milk to 40 degrees, mix the milk with sour cream and beat the mixture with a whisk.
3. Set the multicooker timer for 30 minutes in the “Warming” mode.
4. Turn off the multicooker. After 6-8 hours, beat the fermented baked milk with a mixer and transfer it to a glass container for storage.

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If you happen to have a package of fermented baked milk in your refrigerator, even if it’s spoiled, don’t rush to drink it or throw it away, but try using it for several interesting recipes. Fresh fermented baked milk can be used to make sauces, marinades and puddings, while an expired product is suitable for baking. What can you cook from fermented baked milk?

Ryazhenka pudding

Ingredients:

• cream - 300 ml;
• fermented baked milk - 600 ml;
• sugar - 125 g+75 g;
• vanilla - 1 pod;
• gelatin - 3 teaspoons;
• kumquat - 200 g;
• Cuatro liqueur - 2 tbsp. spoons.

Preparation

Let's make pudding from fermented baked milk. Place half the cream on the fire and mix with sugar and vanilla seeds. As soon as the sugar crystals dissolve, add gelatin to the cream and mix. Strain the base for our pudding through a sieve into a clean bowl, pour in the fermented baked milk and the remaining cream. Pour the mixture into molds or bowls and set in the refrigerator to harden.

In the meantime, let's make caramelized fruits. It is not necessary to use kumquat for this recipe; you can replace it with any other fresh fruit of your choice. So, for caramel, dilute sugar in 200 ml of water and boil the syrup for a couple of minutes. Place slices of fruit in the syrup, reduce heat and cook for 15-20 minutes. At the end we add Cointreau.

Place the finished pudding on a plate, decorate with caramelized fruits and serve.

What to cook from sour fermented baked milk?

Spoiled fermented baked milk is often used in making biscuits. Ready-made biscuits based on it are airy and tasty. By the way, if you don’t know what to cook from fermented baked milk in a slow cooker, then this recipe can be completely adapted to any kitchen device.

Ingredients:

• flour - 2 1/4 tbsp.;
• sugar - 1 1/2 tbsp.;
• baking powder - 2 teaspoons;
• salt - 1/2 teaspoon;
• Ryazhenka - 3/4 cup;
• vegetable oil - 5 tbsp. spoon;
• vanilla extract - 2 teaspoons;
• egg yolks - 6 pcs.;
• egg whites - 7 pcs.

Preparation

Preheat the oven to 180 degrees. In a bowl, mix the sifted flour with baking powder, sugar and salt. Separately combine fermented baked milk with egg yolks, vegetable oil and vanilla extract. Combine the liquid and dry ingredients and mix them until a homogeneous dough is formed. Also, in a separate bowl, beat the egg whites until stiff peaks form. We add the airy protein mass to the dough in three stages, carefully combining both masses using a silicone spatula so as not to “knock out” the air.

Pour the dough into a baking dish, but the latter does not need to be greased or sprinkled with flour. Bake the biscuit for 50-60 minutes, check readiness with a toothpick. Cool the biscuit and serve it plain, or use it as a base for cakes and desserts.

What to cook from expired fermented baked milk?

If you are wondering what can be made from old fermented baked milk, we advise you to try the recipe for traditional British scones - scones. You can serve them for breakfast with butter and jam, use them as a base for hot sandwiches, or eat them just like that.

Ingredients:

• self-raising flour - 3 1/2 cups;
• sugar - 2 tbsp. spoons;
• butter - 60 g;
• Ryazhenka - 1 1/2 tbsp.

Preparation

Preheat the oven to 220 degrees. Grease a rectangular shape with oil.

Mix the sifted flour with a pinch of salt and grind with soft butter into crumbs. Make a “well” in the center of the flour crumbs and pour the spoiled fermented baked milk into it (fresh product will also work fine). Knead a thick and homogeneous dough and divide it into 16 equal portions. Place the dough balls on a baking sheet, close to each other, then bake for 15-17 minutes, until golden brown.

Source: WomanAdvice magazine - advice for all occasions

What to serve with ryazhenka?

Ryazhenka is loved by both adults and children for its appetizing creamy color and pleasant, sour taste. This is a very healthy product that can be an excellent breakfast or light dinner. In the morning it can be served with toast, buns, sandwiches or scrambled eggs. Evening fermented baked milk will go perfectly with a piece of casserole or pancakes. It can also be sprinkled with herbs or served with a special sauce made from olive oil, spices and herbs.

Tricks for making fermented baked milk

Ryazhenka is a wonderful dish in itself. But if you add it to pancake or pie dough, it will turn out very tender, with an amazing aroma. By the way, professional chefs recommend making an egg omelette using fermented baked milk - it will turn out fluffy and without the sour taste that kefir gives. But to make delicious homemade fermented baked milk, you should consider a number of nuances:

• milk should be boiled over low heat so that whey does not form (especially if it is fatty, homemade);
• if you like foam on fermented baked milk, then during the cooking process you can remove them, and after mixing baked milk with sour cream, put them on top - the delicacy will turn out even thicker;
• It is also permissible to use purchased baked milk, but with a fat content of at least 4%. Then, in order not to spend a lot of time preparing fermented baked milk, you can pour into it special lactic acid bacteria, which are sold in pharmacies. The taste will be practically no different from fermented baked milk made with sour cream;
• The finished dish should be stored in the refrigerator for no more than 3 days.

Having appreciated the taste of homemade fermented baked milk, you will definitely want to make this dish a frequent guest on your table. Of course, preparing it is not a quick task. But the main part of the housewife’s work will be done by sour cream bacteria and kitchen equipment - an oven or a slow cooker! In addition, the output is a natural fermented milk product, which a store-bought product cannot compete with either in health or taste.

Required Ingredients

To prepare a high-quality homemade drink, you need to fulfill one important condition - carefully select all the ingredients.

You should not use pasteurized milk purchased in a supermarket - the finished drink will be bitter. Find a raw and definitely farm fresh product. It is advisable that he be milked 5-6 hours before the fermented baked milk is prepared. As a last resort, milk that is a day old is suitable if it was put in the refrigerator immediately after the cow.

• kefir; • sour cream; • yogurt.

The milk is spun in the oven, so prepare a clay pot or a thick-walled casserole dish. Make sure it is not made of aluminum.