Homemade fermented baked milk in a slow cooker. How to cook ryazhenka in a multicooker "Redmond"

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In this article we will tell you how to cook ryazhenka in a slow cooker. As you know, kitchen machines of different companies have different modes, so it is difficult to give a universal recipe. We will also describe the old way of making ryazhenka. This fermented milk product will surprise you with a delicate velvety taste. It is so different from the sour liquid with lumps that we usually buy in bags or jars with the label "Ryazhenka". It should also be taken into account that when we prepare a drink with our own hands, we ourselves can adjust the fat content of the product and be sure that only the best ingredients were used.

History of Appearance

Ryazhenka originated at the junction of Byzantine and Slavic cultures. Together with the elevation of Christianity from Tsargrad, such a mundane, but useful product as "Greek milk" penetrated into Kievan Rus. It consisted of many layers of foam. It is not difficult to guess how they did it: they waited until the surface of the milk formedfilm, with a blunt object lowered it to the bottom to make room for the appearance of a new one. In Ukraine, such a treat (which was eaten with a spoon) was called a transfer. And then they put forward their answer to the Romans. Milk was poured into clay pots and simmered for several hours in a hot oven. Then sour cream was added and again put in heat. The drink turned out simply divine: with a smooth texture, delicate creamy taste and pinkish color. But centuries have passed, and now ryazhenka can be cooked in a slow cooker.

Difficulties of production in modern conditions

I think, in general, you have already guessed the method of making fermented baked milk. Milk is first made melted by long languishing in a heated oven. When it becomes beige-pink, with a delicate creamy taste, a colony of lactic acid bacteria is launched there so that the milk ferments in the heat. That's all wisdom. The only question is how to put this simple theory into practice. After all, not all houses have preserved traditional Ukrainian stoves. And in the food industry, where everything is aimed at producing goods quickly and in large quantities, ryazhenka is completely fermented with thermophilic bacteria. How to make a delicious drink yourself? This is where household appliances come to the rescue. Ryazhenka in a Redmond, Panasonic, Mulineks or Philips slow cooker is not a fantasy at all.

Which milk to choose

In this matter, we must remain adherents of the old tradition and ignore all those products in tetrapacks where it is written,that it can be stored for six months. We should also reject skimmed milk as it does not have enough fat to turn into baked milk. For the basis for ryazhenka, you should go to the market. The milk that we need to buy is called “nezbyrane” in Ukraine. This means that it has not gone through the separation process. Usually, the peasants leave the milk to stand for a couple of hours, after which they remove the tops - cream, which is later used to make butter or sour cream. And under the name "milk" they sell what is left at the bottom of the separator. So, to make delicious fermented baked milk in a slow cooker, we just need fresh milk.

Preparation of baked milk

The imagination of the population is truly inexhaustible. Some craftsmen manage to "spin" milk in a conventional oven, and even in a thermos. What do we need for this? Dishes that hold heat well. Do you have a clay refractory pot as a legacy from your great-grandmother? In Ukraine, they sell such krinkas for the national dish - chanakhi, but they are also suitable for making baked milk and fermented baked milk. So, we boil milk in an ordinary saucepan, pour it into such a pot and put it in a preheated but turned off oven for two hours. You can pour boiling liquid into a thermos, but the effect will not be the same. But if we have ryazhenka in a multicooker on the agenda, then why not cook baked milk in the same place? Pour the cold product into the bowl in the evening, close the lid. We set the “extinguishing” mode in the menu, and on the timer - six hours. And voila: baked milk is waiting for you in the morning.

Ryazhenka inmulticooker "Redmond"

This machine is ideal for preparing a fermented milk drink, as it has an excellent "Multi Cook" program. In addition to a liter of baked milk and 250 grams of fat sour cream, we need jars with lids and a silicone mat (or a soft cloth). We will also arm ourselves with a whisk for whipping and prepare a bowl for mixing the ingredients.

So, spread the sour cream. We work with a whisk to make bubbles. Pour the boiled milk in a thin stream. Beat the mass for some more time to achieve uniformity. We pour the liquid into jars, cover them with lids so that condensate does not penetrate inside. We cover the bottom of the multicooker bowl with a rug or napkin. We put the jars, close the lid of the machine. In the menu, select the “multi-cook” program, set the temperature - 40 degrees - and the time - ten hours. Everything, we can say that your homemade ryazhenka in a slow cooker is ready. It remains only to take out the jars and put them in the refrigerator.

Don't be surprised if the product you take out of your car is watery. In the cold, it will definitely thicken. By the way, if you care about your figure, you can use natural yogurt instead of sour cream to ferment baked milk. Then the taste of the drink turns out to be more delicate, but without the characteristic sourness.

Ryazhenka in the Panasonic multicooker

This machine has a slightly different menu, so it makes sense to give a separate drink recipe. kitchen machine"Panasonic" is good because it allows you to cook ryazhenka in one bowl. So, pour a liter of ordinary cold milk, close the multicooker lid and set the “quenching” mode for six hours. After that, we cool the liquid to 36 degrees - the temperature of the human body. This mode is also ideal for the development of lactic acid bacteria. Pour some milk into a glass, mix it with three tablespoons of fat (at least 20%) sour cream. We return the liquid with this sourdough to the multicooker bowl, stir well with a wooden spatula. Close the lid and press the power button. This is the heating mode. After 25 minutes, turn off the machine, but do not lift the lid. Only after six hours the ryazhenka in the slow cooker will be ready. We shift it to the refrigerator to thicken.