Ryazhenka – a traditional Russian yogurt

As kefir was typically the drink for adults (at least for the diet-conscious Soviet women), Ryazhenka, also known as the baked milk, was exclusively for the children. Ryazhenka is the other traditional Russian (some say Ukrainian) fermented dairy product. Ryazhenka, when mixed with one spoon of sugar, used to be a treat for a Soviet child. Sometimes Ryazhenka is translated as “baked milk” because you need to bake the milk in a low-heat oven to prepare it.

Dairy products have always been one of the significant highlights of Russian cuisine, and there is quite a delicious list of products that are not easily found in the U.S. but are standard here. Two of them are the kefir and the Ryazhenka.

Kefir resembles a cross between milk and yogurt, has a slightly chunky texture, and bears a sharp bite. Traditionally, people prepared it at home using a bacteria culture for milk fermentation. Today, though, the majority of Russians purchase packaged kefir from the supermarket. Ryazhanka is similar to kefir but is milder. It is not as sharp but a bit sharper than plain yogurt and possesses a uniquely smooth texture. Kefir is thus pure white, while the Ryazhenka bears a brown tint. Ryazhenka typically undergoes baking in fermented milk, which accounts for its brown tint. It was made historically by baking fermented milk in any oven or with low heat on a stove for long hours, but the Russians today purchase it from a grocery store.

Russian Fermented Baked Milk

To make Ryazhenka, pasteurize the milk and simmer it on low heat for eight hours or more. Historically, it was prepared by placing one clay pot (or the glechik) with the milk in a traditional Russian oven for one whole day until it was coated with the brown crust. Prolonged exposure to the heat causes a Maillard reaction between milk’s amino acids and glucose or sugars. This results in the evolution of the melanoidin compound that gives the milk a creamy color and caramel flavor. As a result, a beneficial amount of moisture evaporates, which results in a change in consistency. In the household production method, we subsequently add sour cream (smetana) to trigger the fermentation. Modern industrial production incorporates the pure thermophile bacterial culture. Next, we place the mixture in a warm location. The fermentation occurs at temperatures above 40°C / 100°F (ca. 38 °C) and takes about three to six hours.

The fat content of the industrially made Ryazhenka is typically 3.5−4%; however, in general, it’s permitted to vary from <0.5% (if prepared from what we know as the skimmed milk) up to say 8.9%. The protein content is a minimum of 3%. The carbohydrate content is about 4−5%. Like scalded milk, Ryazhenka is also free of harmful bacteria and enzymes and may be safely stored at room temperature for at most forty hours.

What’s the main difference between kefir and ryazhenka?

Ryazhenka versus Kefir:

While both drinks contain probiotics, kefir is more tart and contains more alcohol, whereas ryazhenka has a smoother, caramelized flavor due to its unique processing method. Kefir’s probiotic diversity may provide wider digestive health benefits than ryazhenka.

How is Ryazhenka made?

Only two ingredients go into making it: boiled milk, slowly baked, and cultured with a dab of sour cream or kefir. This process results in a distinct caramelized flavor with mild tartness and a rich, silky texture.

What is Ryazhenka good for?

New research findings have shown that cleaning your intestines is the most effective way to improve your health. Ryazhenka, like other fermented milk products, contributes to achieving this goal. It is organic and, in addition to probiotics, contains vitamins and minerals. You can buy it pre-made or make your own using fermentation.

Which is healthier: Greek yogurt or kefir?

Kefir may have additional health advantages over yogurt because it contains a greater variety of bacteria and yeasts. People can buy yogurt or kefir or make it at home, which is fun and cheap.