Ryazhenka in a multicooker- our answer to foreign yogurt. Ukraine is considered the birthplace of ryazhenka. Ryazhenka is made from baked milk by adding sourdough (in production) or fermenting it with sour cream (at home). Ryazhenka is a ready-to-eat product, you can drink it in its pure form, add berries and fruits to it. In addition to the fact that fermented baked milk is tasty, it is also very useful - one glass of fermented baked milk contains a quarter of the daily calcium intake, and a fifth of the daily phosphorus intake, which is especially important for bones, skin, and hair. Nutritionists advise children, the elderly, pregnant and lactating women to use fermented baked milk. Based on fermented baked milk, it is very tasty dough for pies, pancakes, bread.
Ingredients:
- 1 - 2 liters of milk
- 3 - 4 tbsp. spoons (with a slide) of sour cream from 20% fat and above.
How to cook ryazhenka in a slow cooker:
Pour milk into the multicooker bowl, close the lid and set the “stew” mode for 6 hours.
Ready to cool to 30 - 40 degrees. Who does not like the foam, you can strain it and wash the bowl.
Pour a glass of milk into a cup, add sour cream and whisk this milk well. Then return the milk back and mix with a spatula.
The density of ryazhenka can be adjusted by yourself - the more sour cream, the thicker the ryazhenka.
Close the lid, set the "heating" mode. In a Panasonic multicooker, this is the "off" button.
Note the time on a regular watch - 25 minutes. After that, turn off the multicooker and leave the fermented baked milk in the multicooker for 6 hours. I always do it at night.
Ryazhenka- it's very tasty healthy drink, which helps to optimize the functioning of the digestive tract and has a beneficial effect on metabolism.
Since ancient times, people have been mixing it with sour cream in order to prepare a particularly tasty and healthy curdled milk, which they called “ryazhenka”. For this homemade milk poured into clay pots and placed in a heated oven, where it languished for a long time, acquiring a special shade and incomparable rich taste in the process. The resulting milk was fermented with a spoonful of sour cream and left near a warm stove.
As a result of this process, a cream-colored fermented milk drink with a pink tint was obtained, with a delicate, slightly sour, pleasant taste. The drink is characterized by a thick consistency without clots, which are typical, for example, for kefir or yogurt.
Ryazhenka is a completely ready-to-drink independent sour-milk drink. You can add cottage cheese to it, fresh berries or fruit. On the basis of ryazhenka, you can prepare many different fermented milk drinks and cocktails. It can be part of the dough for pancakes, pies and fritters.
Ryazhenka promotes rapid saturation, energizes and quenches thirst well. Despite its fat content, this drink perfectly stimulates digestion.
Daily use of ryazhenka has a beneficial effect on the digestive system, kidney function, optimizes the functioning of the stomach and fights pathogens.
Ryazhenka on baked milk cooked in a slow cooker is a favorite drink of many children and adults. Let's try to cook it.
Cooking time: 6 hours.
Servings Per Container: 4 .
Calories per 100 g: 50 kcal.
Ryazhenka homemade - ingredients:
- baked milk - 1 liter;
- sour cream with a fat content of 20% - 5 tablespoons.
How to cook homemade ryazhenka in a slow cooker:
Strain baked milk well, pour into a deep container and add the required amount of sour cream. 
Beat the mixture well with a whisk. 
We will regulate the density of ryazhenka on our own - the more sour cream is added, the thicker the ryazhenka will turn out as a result.
Pour the resulting homogeneous mixture of milk with sour cream into a sterilized jar and place on the bottom of the multicooker. Close the multicooker lid and set the “yogurt preparation” or “warming” mode for six hours. 
Cool the finished ryazhenka, as a result of which it will become a little thicker. 
It is ready on baked milk - it turned out to be an unusually tasty and healthy dessert. 
healthy and delicious food you - bon appetit!
So ryazhenka. Everyone knows sour milk product with a beautiful beige tint and pleasant caramel sourness. Ryazhenka is prepared exclusively on baked milk. And you have no knowledge of whether you cook on the basis of sourdough or without, but only with the addition of others. fermented milk product(e.g. sour cream). Therefore, first of all, you need to prepare baked milk.
To do this, you need the actual milk (preferably homemade, it is much fatter) and a little butter for lubrication.
Pour all three liters of milk into the multicooker bowl. At the very top of the bowl you need to grease butter. This must be done so that the milk does not "run away" from the bowl.
Before starting the preparation of baked milk, I read many recipes, namely the process of cooking in a slow cooker. Some sources advised to put a pan for steaming, supposedly this should also help keep boiling milk, so I decided to try and use the pan.
We turn on the multicooker in the extinguishing mode for 6 hours.
I want to say right away that the pallet did not help me at all. The milk foam kept lifting it up and I had to take it off many times. Therefore, it is better to simply keep the lid of the multicooker open for the first 20 minutes of boiling milk. Then the milk will calm down and will not boil so much, and you can safely close the lid and leave the slow cooker unattended. I also want to say that in my multicooker the bowl is designed for 6 liters, that is, I can afford 5 liters of usable volume and 3 liters of "boiling" milk.
After a 6-hour wait, we have baked milk ready. On top of which a specific spit is formed. I would recommend removing it from milk. If you just stir it with milk, then pieces of this spit will be felt in the ryazhenka.
Baked milk itself has already turned out delicious, you can just drink it or use it in cooking.
By the way, you will have less milk left, not 3, but around 2.5 liters. 0.5 l evaporated in 6 hours of constant and continuous boiling of milk in a slow cooker.
For further preparation of ryazhenka, you need baked milk and dry sourdough.
Pour milk into the multicooker bowl and heat to 37 degrees.
Cooking ryazhenka in a slow cooker is a long process, but it's worth it, because homemade ryazhenka is a natural and very healthy product.
Ryazhenka is one of the traditional fermented milk drinks. This product, according to the researchers, has been made for consumption since the seventeenth century.
The benefits of ryazhenka for a person are great. Four glasses of fermented baked milk contains daily rate calcium and phosphorus, as well as rapidly digestible proteins.
The composition of this drink includes various vitamins (PP, B and A), carbohydrates, fats and minerals, including potassium, fluorine and magnesium.
Ryazhenka in the Polaris slow cooker
Ryazhenka at home in the Polaris multicooker is prepared according to different recipes. Try two of them, with baked milk and with sour cream.
There is also.
Ryazhenka from baked milk in a slow cooker
Ingredients:
- 2 l baked milk
- 150 ml ready-made store-bought fermented baked milk (bio)
Recipe for homemade fermented baked milk in a slow cooker:
1. Pour milk into the multicooker bowl. Place a steam basket on top to trap the high foam. Turn on the "Extinguishing" mode for 6 hours. Cool down to room temperature.
2. Add fermented baked milk, stir. Turn on the "Yogurt" mode for 4 hours. If there is no such program, select "Heat" for 30 minutes, and then leave the milk in the bowl for 7-8 hours.
3. Thick fermented baked milk is ready in a slow cooker. Pour it into a jar and refrigerate.
Ryazhenka on sour cream in the slow cooker Polaris 0517
Ingredients:
- 1.2 l boiled milk
- 2 tablespoons sour cream
How to make ryazhenka in a slow cooker:
1. Pour the milk into the bowl, set the "Multi-cook" to 90 degrees, the time is 8 hours. It will turn out creamy baked milk with foam.
2. Cool to 38-42 degrees, add sour cream, mix well. Turn on the "Yogurt" mode for 6 hours.
3. Get ryazhenka with a crust in a slow cooker. Transfer to another container and refrigerate to ripen.
The usefulness of dairy products is known to everyone, another thing is that not everyone loves them, but it would be necessary.
The appearance in our lives of modern devices for creating culinary masterpieces, allows you to make homemade dairy products. They are largely healthy, nutritious and, importantly, natural - it is this quality that purchased dairy products can rarely boast of). Ryazhenka in a slow cooker is very easy to prepare. We, as always, make our fermented baked milk in the Redmond slow cooker. For other types of technology - the same recipes are most likely to suit you.
Ryazhenka in a slow cooker (recipe on sour cream)
This is a simple recipe for making ryazhenka, from the available ingredients.
Required Ingredients:
- Milk - 2 l
- 5 tablespoons of sour cream. Best suited sour cream with a fat content of 20%
Step-by-step preparation of ryazhenka in a slow cooker:
The cooking process is quite simple, but includes three stages:
- Preparing baked milk
- Straining
- Cooking ryazhenka
Pour milk into the bowl of your multi and turn on the Simmer mode. In this mode, milk is cooked for six hours. After this time, excellent baked milk is obtained, fragrant creamy in color. The amount of milk will be slightly less. For example, if two liters were poured into the bowl, then baked milk will turn out to be about 1.5 liters.
After that, it is necessary to strain the baked milk so that there is no film, and cool to room temperature. If you do not strain it, the fermented baked milk will turn out with lumps.
Advice! You can use ready-made baked milk, this will reduce the cooking time, but may also affect taste qualities ryazhenka. Try it this way and that.
Ready-made baked milk can be bought either in a store or on the market - grandmothers who sell cottage cheese and milk often make baked milk for sale (or they will make it for you to order).
Part of the baked milk must be poured into a container and add sour cream. Thoroughly mix these two components, and pour the resulting homogeneous mass into the rest of the baked milk.
Pour a mixture of baked milk with sour cream into a clean multicooker bowl and set the Warming mode. Cooking time in this mode will take twenty-five minutes. After that, turn off the multicooker and leave it together with the contents for a while. It’s good when the ryazhenka in the multi rests all night.
In the morning, the fermented baked milk should be poured into the dishes prepared in advance. Ready meal can be served at the table, pre-pouring into glasses.
The rest of the ryazhenka can be stored in the refrigerator for 2-3 days. On store counterparts, they usually cost 5, 7 or 10 days. The longer the shelf life, the more preservatives. A natural dairy product will not be stored for more than 2-3 days.
Ryazhenka in the Redmond slow cooker (yogurt recipe)
We offer a fairly clear and simple option for preparing fermented baked milk in a Redmond slow cooker.
Ingredients:
- 1.5 liters of milk with a fat content of 3.5%.
- Half a jar natural yogurt without additives (used as a starter).
Cooking:
The process of preparing a dairy product, although not complicated, takes time to carry out two stages. To begin with, you need to make baked milk from ordinary milk, and then bring it to the state of fermented baked milk.
We pour one and a half liters of milk into the slow cooker and select the “stewing” program. Duration five hours. So that surprises do not happen and the milk does not run away, it is worth spending a few minutes and waiting for it to boil with the lid open. After that, close the device and leave the milk to languish.
After a specified period of time, wonderful baked milk is obtained, fragrant and very appetizing. Many eat it already at this stage.
The next step is the obligatory filtering of the liquid from the films. Then cooling to 40 degrees. In a small cup, combine 6 tablespoons of pure yogurt and a little baked milk, stir thoroughly until the first ingredient is completely dissolved.
Pour the mixture into the multicooker bowl (it must be already clean) and select the “yogurt” program. Duration of cooking 3 hours with occasional stirring.
As for time, the longer you hold the components, the thicker the fermented baked milk in the Redmond slow cooker turns out.
What is useful ryazhenka?
Ryazhenka - very useful product for the human body. Scientists have found that four glasses of fermented baked milk contains the daily norm of calcium and phosphorus, which are simply necessary for normal life.
In addition, there are a number of useful properties that ryazhenka possesses:
- Restores the intestinal microflora, thanks to the bacteria it contains
- Useful for those who have problems with the cardiovascular system, as well as disorders in the functioning of the kidneys
- If you drink this drink daily, you can increase immunity and resistance to disease.
- It has a good effect on the female organs, helps to endure the pain that occurs during menopause.
- In addition to all of the above, regular use of fermented baked milk improves the functioning of the liver, stomach, gallbladder and intestines.
Dairy products are very useful for human health, it is a pity that not everyone prefers them. Thanks to the latest technology, dairy products can be prepared at home. Yogurt, kefir, fermented baked milk and other home-cooked products are much healthier than store-bought ones!
