Homemade ryazhenka
How to make it at home: Homemade ryazhenka — ingredients, steps, safety tips.
Time: about 10 hours (3.5–4 hours slow cooking + 5–6 hours fermenting) · Yield: about 4 litres (two 2-litre jars)
Ingredients
- 5 litres full-fat milk
- 1 cup sour cream
Method
- Wash your hands, the pan and the glass jars.
- Pour the milk into a large pan, half-cover with a lid and cook over very low heat for 3.5–4 hours.
- Every 20–30 minutes, stir and break up the skin in the centre so that it sinks.
- The milk should turn creamy and thicken slightly.
- Pour the milk into the jars, stir in the sour cream and cover loosely with lids.
- Wrap in a towel and leave in a warm kitchen: the milk will ferment in 5–6 hours (it can be left overnight).
- In the morning, stir, seal tightly and refrigerate.
Tips
- Keep in the fridge for up to 5 days.
- Use fresh sour cream with live cultures: it acts as the starter.
- Quick version: ferment ready-made baked milk; in commercial ryazhenka, fermentation takes 3–6 hours.
Related topics
🧀 Ryazhenka · 🧀 Baked milk · 🥣 Sour cream · 🔄 Slow baking · 🔄 Fermentation · 🫙 Jar
Sources
Themes
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