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How to make fermented baked milk? Video recipe
Ryazhenka is a delicate fermented milk product made on the basis of baked milk. It stimulates appetite, normalizes the digestive tract, perfectly quenches thirst and contains many vitamins. But, of course, homemade fermented baked milk is especially useful.
How to make fermented baked milk?
Delicious fermented baked milk in clay pots
Ingredients: – 2 liters of milk; – 10 tbsp. l. fat sour cream.
Preheat oven to 220 degrees. Pour the milk into clay pots, slightly underfilling to the edge so that it does not escape. Place the pots in the oven and bring the milk to a boil. After that, reduce the temperature to 100 degrees and simmer the milk in the pots for another 1,5 hours. It should acquire a beautiful creamy color and be covered with a golden brown crust. After the allotted time, turn off the oven, but do not take out the pots – they should cool down to 35-40 degrees.
Clay pots make fermented baked milk more tasty, since milk languishes in such dishes much better. However, in the absence of pots, you can use ordinary glass jars of 500 or 700 ml.
Then remove the pots, carefully peel off the crust and set aside on a plate. Put about the same amount of sour cream in each pot, which must be at room temperature. And if you like sweet fermented baked milk, you can add a couple more tablespoons of granulated sugar. Cover the milk with a crust, cover the pots with a lid and leave at room temperature for 12 hours. The fermented baked milk will become thick and acquire a piquant sourness. Then put the finished product in the refrigerator, cool for a couple of hours and serve directly in the pots.
Homemade fermented baked milk saturates the body with vitamins B, C, PP, E and many useful minerals, such as calcium, magnesium, phosphorus and iron. It helps the body to cleanse itself naturally and strengthens the immune system
Fermented baked milk with homemade sourdough
Ingredients: – 2 liters of milk; – 0,5 liters of cream; – 0,5 cups of starter culture.
For the preparation of the starter culture: – 1 glass of milk; – 1 bottle of yoghurt starter culture.
To properly prepare fermented baked milk starter, bring a glass of milk to a boil, and then cool it naturally to 40 degrees. Add 1 tsp. of this milk in a bottle of sourdough, shake it, and then pour the mixture into a glass of milk. Pour the milk into a thermos and leave for 10 hours in a warm place to ferment.
After 8 hours, pour 2 liters of milk and cream into a saucepan with a thick bottom, bring to a boil, reduce heat and simmer for another 2 hours under a closed lid. Then let the milk cool to 40 degrees, add ½ cup of the starter prepared by this time to it and stir gently so as not to damage the crust. Leave for 10 hours at room temperature. After the allotted time, the fermented baked milk will be ready.