Main ingredients Milk Fat 0.5−8.9 g Place of origin Ukraine | Protein ≥3 g Carbohydrate 4−5 g Main ingredient Milk | |
 | ||
Associated national cuisine Belarusian, Russian, Ukrainian Nutritional value
(per 100 g serving) Protein
≥3 g
Fat
0.5−8.9 g
Carbohydrate
4−5 g Similar Milk, Kefir, Fermented milk prod, Stewler, Smetana | ||
Ryazhenka at home best recipe
Ryazhenka (Russian: ряженка; [ˈrʲaʐɨnkə], Ukrainian: ряжaнка) is a traditional fermented milk product in Belarus, Russia and Ukraine. It is a variety of yogurt which is made from baked milk by lactic acid fermentation.
Contents
- Ryazhenka at home best recipe
- Ryazhenka baked milk how to make
- Origin and etymology
- Production
- References
Ryazhenka baked milk how to make
Origin and etymology
Russian and Soviet sources call it "Ukrainian ryazhenka" or "Ukrainian soured milk" (украинская простокваша, ukrainskaya prostokvasha) and attribute its origin to Ukrainian cuisine. The name is cognate with the Ukrainian пряжений as in пряжене молоко (pryazhene moloko, "baked milk").
Similar traditional products made by fermenting baked milk have been known in Russia as varenets. While some dictionaries define both names as synonyms, the industry standard GOST distinguishes between the two products, specifying somewhat different production processes.
Similar products are also qatiq and kaymak in Turkic countries.
Production
Ryazhenka is made by pasteurising milk and then simmering it on low heat for eight hours or longer. Historically, this was done by placing a clay pot (glechik or krinka) with milk in the traditional Russian oven for a day until it is coated with a brown crust. Prolonged exposure to heat causes the Maillard reaction between the milk's amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color and caramel flavor. A great deal of moisture evaporates, resulting in a change of consistency. In household production, sour cream (smetana) is subsequently added to trigger fermentation. In modern industrial production, pure thermophile bacterial cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) are used instead. The mixture is then kept in a warm place. The fermentation occurs at temperatures above ca. 40 °C / 100 °F and usually takes from three to six hours.
The fat content of industrially produced ryazhenka is typically 3.5−4%, but in general it is allowed to vary from <0.5% (if made from skimmed milk) up to 8.9%. The protein content is at least 3%. The carbohydrate content is usually 4−5%. Like scalded milk, ryazhenka is free of harmful bacteria and enzymes and can be stored safely at room temperature for up to forty hours.
