Ukrainian delight: Make your own caramelized ryazhenka
A simple drink made from baked milk is sure to delight all caramel enthusiasts. This is exactly how ryazhenka tastes—a Ukrainian beverage based on fermented milk. Does it sound unappealing? Nothing could be further from the truth. Thanks to the Maillard reaction, lactose and other sugars in the milk caramelize, transforming a popular white drink into a delicious dessert beverage.
Ryazhenka is traditionally prepared in Russia, Ukraine, and Belarus. In Russian sources, it is sometimes referred to as "Ukrainian soured milk," which suggests that the drink has Ukrainian roots. The name comes from the Ukrainian "pryazhene moloko," meaning "baked milk." It has a thick consistency and a delightful caramel flavour that kids particularly enjoy as a dessert.
Only fresh milk for ryazhenka, no UHT
The drink requires the right type of milk. The best choice is whole milk, for example, with 3.2% fat or more. A high fat content is essential to achieve the rich, creamy texture of ryazhenka. When shopping for milk, ensure it's fresh. It may be unpasteurized or pasteurized at a low temperature. Don't buy UHT milk, as it is processed at very high temperatures, altering the protein structure. Such milk is not suitable for ryazhenka or soured milk.
During baking, the milk undergoes prolonged heating, affecting its caramelization. Milk with lower fat content may not achieve the desired density and depth of flavour characteristic of traditional ryazhenka. Therefore, if you want to maintain authenticity, fresh milk with natural fat content is needed.
Desserts from baked milk
Ryazhenka can be enjoyed with a spoonful. Transfer the chilled, thick drink to dessert dishes and garnish with fruit. If you prefer layered desserts, prepare a parfait with ryazhenka and granola. Place a layer of granola at the bottom of the glass, then add ryazhenka and repeat the layers. Top with fresh fruit or nuts.
With Ukrainian baked milk, you can also prepare an impressive semifreddo in true Italian style. Whip ryazhenka with icing sugar until stiff, add chopped fruit, and pour into a silicone mould. Freeze for several hours, and serve like ice cream.
Ukrainian ryazhenka can also be added to baked goods. It works well in muffins (as a yogurt substitute) and in cheesecake recipes. You can replace cottage cheese with the caramel-thick milk.
How to make baked milk at home?
While our neighbours in Eastern Europe can buy ryazhenka in cartons—this popular drink is available in every store—preparing it at home involves combining baked milk with yogurt or sour cream. Adding natural bacterial cultures will enhance the taste and provide the right thick consistency.
Ingredients:
- Approximately 2 litres of milk,
- 125 ml of yogurt or sour cream.
Instructions:
- Pour the milk into a pot and heat it until it begins to rise. Then remove it from the stove.
- Combine it with the cream in an ovenproof dish and place in an oven preheated to 150°C for 3 hours. After this time, remove the milk from the oven and transfer the caramelized cream to a plate.
- Leave in a warm place for 12 hours, for example, near the oven or above a radiator. After this period, place in the refrigerator for another 12 hours.
- Serve as a drink or in dessert dishes, such as with fresh fruit.
