Ryazhanka – Ukrainian Cultured Baked Milk
In the world of traditional Eastern European dairy, Ryazhanka stands out as a gem from Ukraine that embodies the essence of simple, rustic cooking. This fermented milk beverage, with its roots deeply embedded in Ukrainian culture, is one of my favorite examples of the ingenuity of ancestral cooking methods that can be used in modern cuisine. At its core, Ryazhanka is incredibly simple. It’s made from two just ingredients – milk that has been simmered first and then slowly baked and then cultured with a dollop of sour cream or kefir. This process imparts a distinct caramelized flavor with subtle tanginess, and a rich, velvety texture.
Unlike its cousins yogurt and kefir, Ryazhanka is characterized by a subtle sweetness and a gentle tang, a result of the natural fermentation process. This slow transformation of milk, which takes place over several hours in a warm environment, not only enhances the flavor but also increases the nutritional value. The process of making Ryazhanka begins with heating the milk just until it reaches a boiling point and then slowly baking in a low oven (200F) until the flavor gets rich and caramel-like, about 8 hours.
In traditional Ukrainian kitchens, this meant placing a pot of fresh milk into a pitch (a type of ancient clay oven) and allowing it to bake gently for several hours. This method infuses the milk with a unique caramelized flavor and imparts a rich, creamy texture. The milk transforms, taking on a golden-brown hue, indicative of its newfound depth of flavor. Once the milk has been baked, it is allowed to cool to room temperature before being mixed with a small amount of already-made Ryazhanka or sour cream. This mixture is then left in a warm place to ferment, a process that can take up to 12 hours. During this time, the magic of fermentation turns the baked milk into Ryazhanka, a drink that is not only delicious but also packed with probiotics, beneficial for gut health. Ryazhanka is much more than a fermented milk drink; it’s a rich source of calcium, vitamins, and protein. Its nutritional benefits make it a valuable addition to any diet, contributing to overall health and well-being.
Traditionally, Ryazhanka is savored in its pure form, chilled, and often accompanied by a spoonful of honey or a sweet pastry. Its versatility also extends to culinary uses, where it can be a base for custardy desserts, or even used in baking, adding a unique flavor to cakes and pastries. Personally, I love making Ryazhenka Ice Cream as it always reminds me of my childhood favorite treat – Burnt Cream Ice Cream. The creation of Ryazhanka is a beautiful reflection of Ukrainian culinary heritage, a practice that extends beyond mere sustenance. Each batch tells a story of the land, the seasons, and the people who have passed down this timeless tradition through generations.
INGREDIENTS:
1/2 gallon whole milk
1/4 cup sour cream or another cultured dairy product like buttermilk or yogurt
INSTRUCTIONS:
Begin by preheating your oven to 200°F (93°C). Pour the milk into a wide, heavy-bottomed pot and gently heat it on medium-low just until it simmers—avoid letting it boil. Transfer the uncovered pot to your preheated oven and let it bake for about 8 hours. This slow process allows the milk to reduce, caramelize, and form a thick dark film that contributes to Ryazhanka's characteristic flavor.
After baking, remove the pot from the oven and let the milk cool to about 110°F (43°C), just warm to the touch. Skim off and discard the thick layer from the top. Pour the caramel-colored milk into a clean jar, mixing in the sour cream to create a smooth consistency.
Place the jar in a warm spot, perhaps wrapped in a blanket or in a yogurt maker, to encourage a gentle cooling process similar to making homemade yogurt. Allow the Ryazhanka to ferment for about 8 to 12 hours, until it thickens and develops a tangy flavor. Stir well and refrigerate for at least 4 hours to halt fermentation and set the texture.
