Baked milk

Rjaschenka (Russian Ряженка, Ukrainian Ряжанка ) is a fermented with Streptococcus thermophilus sour milk product having 3 to 8 percent fat. Its brownish color is due to the Maillard reaction; there are also products that are additionally sweetened with caramel sugar syrup and colored.

Rjaschenka is a Ukrainian national drink.

Production

Rjaschenka was traditionally produced by farmers who wanted to use the heat of their stone ovens for bread baking. They heated the so-called " Gletschik " ( a low clay pot ) a mixture of milk and cream to just below the boiling point (around 90 degrees) and put him in the oven slowly growing cold. The next day they added yogurt cultures, fermented milk at around 40 degrees. The Rjaschenka is then yellowish- brown to off white, stirred well and usually chilled, ready to eat. It is of a creamy consistency, with a mild, typical sour milk flavor and, like (drinking) yogurt or sour milk be used.