Back in the old days, our grandmothers and great-grandmothers cooked ryazhenka in a Russian oven. Such ryazhenka turns out to be very tasty and has the aroma of milk languishing in the oven. Now the store sells ryazhenka, but its taste is far from that which our “ancestors” cooked in the oven. Today, such fermented baked milk can also be prepared using very simple products.

• Ingredients:

Milk – 1.5 liters (it is better to take homemade milk, and if it is store-bought, then take it fatter, but with a short shelf life)
Fatty sour cream – 4 tbsp.

• Cooking:

1. Pour milk into a saucepan and bring to a boil.
2. While the milk is boiling, set the oven to heat up to 150 degrees.
3. As soon as the milk boils, put it in the oven. First, keep the oven door open – you need to watch the milk for about 15 minutes so that it does not run away. After we close the oven and leave the milk to languish in the oven for 2-3 hours.
4. As soon as a golden crust has formed, take out the milk. This is how we made baked milk with you, which you can drink and it is also suitable for making fermented baked milk.
5. Baked milk should cool down. When it becomes warm, put sour cream into the milk and mix thoroughly. Sour cream should be completely dissolved in milk.
6. Place a box on top of the pan and place it in a warm place.
7. Milk should be fermented. The ripening time depends on the temperature in the room. Estimated fermentation time is 8-12 hours.

When the milk turns into fermented baked milk, you will understand for yourself by its consistency – it will be thick and tender.