Ryazhenka

Place of origin

Main ingredients

Protein	≥3 g
Fat	0.5−8.9 g
Carbohydrate	4−5 g

Protein	≥3 g
Fat	0.5−8.9 g
Carbohydrate	4−5 g

Ryazhenka (Russian: ряженка; IPA: [ˈrʲaʐɨnkə], Ukrainian: ряжaнка) is a traditional fermented milk product in Belarus, Russia and Ukraine. It is a variety of yogurt which is made from baked milk by lactic acid fermentation.

Russian and Soviet sources call it "Ukrainian ryazhenka" or "Ukrainian soured milk" (украинская простокваша, ukrainskaya prostokvasha) and attribute its origin to Ukrainian cuisine. The name is cognate with the Ukrainian пряжений as in пряжене молоко (pryazhene moloko, "baked milk").

Similar traditional products made by fermenting baked milk have been known in Russia as varenets. While some dictionaries define both names as synonyms, the industry standard GOST distinguishes between the two products, specifying somewhat different production processes.

Similar products are also qatiq and kaymak in Turkic countries.

Ryazhenka is made by pasteurising milk and then simmering it on low heat for eight hours or longer. Historically, this was done by placing a clay pot (glechik or krinka) with milk in the traditional Russian oven for a day until it is coated with a brown crust. Prolonged exposure to heat causes the Maillard reaction between the milk's amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color and caramel flavor. A great deal of moisture evaporates, resulting in a change of consistency. In household production, sour cream (smetana) is subsequently added to trigger fermentation. In modern industrial production, pure thermophile bacterial cultures ( and Lactobacillus delbrueckii subsp. bulgaricus) are used instead. The mixture is then kept in a warm place. The fermentation occurs at temperatures above ca. 40 °C / 100 °F and usually takes from three to six hours.

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Wikipedia