Ryazhenka: benefits and harm to the human body

Ryazhenka is one of the most popular fermented milk products of Slavic cuisine. Although it is believed that they came up with it in Ukraine, similar drinks from baked milk were made by housewives in Russia and Belarus. Today, fermented baked milk is produced predominantly in an industrial way, although it can also be done at home - and then it will be even more useful than from a store.

What is fermented baked milk?

Creamy fermented baked milk with a delicate texture is a sour-milk drink made from baked milk. Most often, in stores stores ryazhenka 2.5% fat. But it all depends on the indicators of milk fat, and on the counter you can find a drink of 3.2% or even 5% fat.

What is the difference between fermented baked milk and kefir

Both kefir and fermented baked milk are sour-milk drinks. But raw materials and technology are used differently. Even outwardly, one can distinguish one from the other: kefir is always a white drink, and high-quality fermented baked milk should have a yellowish, cream or even beige hue. The thing is that kefir is produced from whole or skim milk, and for fermentation processes in this case kefir fungi are needed - this term refers to about 20 varieties of microorganisms.

Fermented baked milk is made from baked milk, while thermophilic dairy streptococci and Bulgarian bacillus (which is used for the production of yogurt) are used for lactic acid fermentation in modern conditions. Thus, fermented baked milk has a milder taste and high energy value.

What is the difference between varenets and ryazhenka

Varenets is also a sour-milk drink. Moreover, it is much closer in manufacturing technology to fermented baked milk than kefir, since it is also made from baked milk.

Ryazhenka is a traditional product of Ukrainian cuisine. Its preparation is based on the ripening of baked milk. In the old days, this drink was prepared in the oven, mainly in the cold season, because for its preparation the heat had to be maintained for a long time. Whole milk was poured into clay dishes (so-called glaciers), brought to a boil. And then left in a heated oven for 5-6 hours. In this way, baked (or yarn) milk was obtained. It differs from boiled water in that the processes provoked by high temperature go on longer, and as a result there is no milk sugar (lactose), which causes flatulence and other troubles. When the milk acquired the desired consistency and cooled to about 40 degrees, sour cream was added to it - in fact, this is the leaven. The resulting drink was poured over kinks and put for several hours in a warm place.

In Russian cuisine, Varenets was prepared in a similar way. But only at first cream was certainly added to milk, and only then it was put in a heated oven for 6–8 hours so that the excess liquid evaporated.The top layer in the pots was slightly baked, a delicious golden-brown foam was formed on it, rather dense. It was removed, and sourdough was added to milk, not sour cream, but yogurt. After that, Varenets was poured into shallow bowls, a layer of foam was laid on top and left to cool for 6 hours.

Thus, the difference is that fermented baked milk has a more pronounced taste of baked milk. Due to the addition of sour cream, fermented baked milk can have a higher energy value, even taking into account the addition of cream to varenets. However, in modern industrial conditions, for both starter cultures, thermophilic (i.e., heat-loving) sour-milk streptococci are taken. Only in the production of fermented baked milk are pure cultures of Bulgarian sticks added, therefore this product is better absorbed by the body.

What is more useful: fermented baked milk or kefir

Ryazhenka is considered to be more fat in comparison with kefir, and this makes it more nutritious. However, with moderate use, it is more useful than kefir, since it does not provoke increased gas formation and flatulence.

Composition and calorie content

Although fermented baked milk is generally considered a low-calorie product, in fact, its energy value directly depends on the fat content of the milk from which it was produced. Therefore, 100 ml of nonfat 2.5% ryazhenka contains only 54 kcal, the product 3.2% fat already contains 57 kcal, and 5% - 70 kcal. Since fermented baked milk is usually drunk in portions not in 200 ml, but in 200–250 ml (that is, about a glass), we can assume that in one serving contains from 110 to 170 kcal.

At the same time, fermented baked milk is considered the most balanced of dairy products. 2.5% fermented baked milk contains 2.5 g of fat, 2.9 g of protein, 4.2 g of carbohydrates per 100 g of product, respectively. In this case, with an increase in fat content, the ratio of proteins to carbohydrates is maintained.

It should also be noted that fermented baked milk contains the following components:

• vitamin A with antioxidant properties;
• ascorbic acid, strengthens blood vessels;
• B vitamins responsible for normal metabolism;
• calcium needed for teeth and bones;
• phosphorus, participating in metabolic processes and improving cognitive function;
• magnesium and potassium involved in the work of the cardiovascular system.

At the same time, in a glass of fermented baked milk contains about half of the daily norm of calcium and about 20% of the daily norm of phosphorus. The remaining elements, including vitamin PP, are contained in a smaller amount, but are still present in this incredibly healthy drink.

What is useful ryazhenka

General benefit

This drink has many useful properties:

1. The unique composition allows you to provide the body with all the necessary vitamins.
2. The proteins contained in fermented baked milk are broken down faster than the proteins of whole milk or kefir, they are better absorbed, therefore they perform several functions at once - increase immunity, strengthen muscle tissue, provide energy.
3. Due to the antioxidants contained in it, fermented baked milk has anti-inflammatory properties, therefore, unlike kefir, it can also be used for diseases of the digestive tract.
4. The product contains beneficial bacteria that protect the body from thrush and provide normal digestion.
5. Regular drinking helps relieve puffiness and relieve constipation.

Ryazhenka is considered the perfect drink for the summer heat. It quenches thirst and goes well with fruit.

For women

For the fair sex, fermented baked milk is useful in that it provides the body with protein and many substances, but at the same time it does not cause the appearance of extra pounds.

Very useful ryazhenka during menopause. At this time, sharp fluctuations at the hormonal level can lead to the appearance of excess weight, swelling, impaired lipid metabolism and osteoporosis, associated with a lack of calcium, too. Fermented baked milk is a product containing balanced milk fats, but at the same time low-calorie. In addition, it contains an increased amount of phosphorus and magnesium, which allows you to cope with puffiness.This is due to the process of preparing fermented baked milk itself, since milk undergoes heat treatment, and after evaporation the concentration of such substances rises.

For men

For the stronger sex, fermented baked milk is especially important as a source of protein. The proteins of any fermented milk drink, as well as whole milk, can be divided into two types - albumin and globulin. The former are absorbed very quickly by the body after being absorbed into the blood. They are needed to intensify metabolic processes and increase immunity, as well as maintaining the ligamentous apparatus and muscles. Globulins, however, are absorbed more slowly, provoke fluid retention in the body, and increase the risk of inflammatory processes.

The advantage of fermented baked milk is that during the preparation of a drink, milk is heated, because of this globulins practically do not affect the body. Albumin, which is useful specifically for ligaments and muscles, is absorbed mainly.

During pregnancy

To future mothers ryazhenka is useful in that it is a low-calorie source of protein. It also supplies the body with many essential minerals, including calcium, which is especially necessary during this period. And fermented baked milk helps strengthen immunity and get rid of puffiness.

Expectant mothers often suffer from constipation, which is associated with a deterioration in bowel function. However, it is dangerous for the health of women, especially in the last trimester. Ryazhenka helps to avoid this trouble. And at the same time, it practically does not cause flatulence in anyone - unlike whole-milk products.

When breastfeeding

When breastfeeding young mothers are very useful protein low-calorie foods. But milk, even skimmed milk, is often banned, because its protein can develop an allergy, in addition, many babies do not tolerate lactose. The advantage of fermented baked milk is that in this form, proteins rarely cause an allergic reaction. But lactose is destroyed during the preparation of the drink, so from this point of view you can safely drink fermented baked milk without fear of side effects in the form of flatulence and bloating.

For kids

Dairy products are useful for kids. You can teach children kefir and cottage cheese from 7–8 months of age.

Ryazhenka is also useful for children. It contains proteins, moreover, well absorbed even by the fragile digestive system. And there are a lot of vitamins and minerals in it, which are very important for the normal development of the baby, strengthening his muscles and ligaments, bones of the spine and teeth. Finally, fermented baked milk has a beneficial effect on digestive processes and helps strengthen immunity. Since it no longer contains lactose, except in trace amounts, it is also considered a good choice for children. Finally, it is much tastier than kefir, so many kids will be more likely to drink it.

And this is wonderful, because, despite the relatively low calorie content, fermented baked milk helps quench hunger quite quickly and provide the child with energy for physical activity. That is why fermented baked milk is considered an excellent snack option. She will help tame hunger until dinner, without overeating.

But this drink is introduced into the baby’s diet only after kefir. It is better to wait until the child is 10-11 months old. The fact is that fermented baked milk helps to cope with arterial hypertension and high blood pressure due to the fact that it allows you to quickly remove excess fluid and get rid of swelling. On the one hand, this is an advantage, on the other - it creates an extra burden on the kidneys. An adult will not even feel this, but in a baby up to 10–11 months this system is still not fully formed, so he does not need additional loads.

Enter fermented baked milk in the diet carefully, like any other products, starting with a small amount - 1 teaspoon per day. If there is no allergic reaction, then within 5-7 days you can bring to a normal serving - at the age of one and a half years a child can drink no more than 100 ml of fermented baked milk a day.By the age of two, this amount can already be brought up to 200 ml, that is, an incomplete glass.

Today, manufacturers rarely produce baby ryazhenka, because it is economically unprofitable. But if mom is afraid that fakes or low-quality products are sold in stores, she can cook the fermented baked milk herself, in the oven or in a slow cooker. To do this, it is recommended to take baby milk, which often manufacturers additionally enrich with vitamins, and the corresponding bacterial cultures presented in health food stores.

For a child, fermented baked milk should be an independent meal. But if desired, the baby can combine it with fruit. It is best to drink fermented baked milk in the afternoon, because at this time calcium is better absorbed. But you should not drink before bedtime, because the baby will be restless at night because of the diuretic effect.

When losing weight

Ryazhenka is a low-calorie product that also contains many useful substances, including those that help to disperse metabolic processes. It is not surprising that it is also used in nutrition. Moreover, fermented baked milk for mono-diet is considered even more useful product than kefir.

Fermented baked milk is used during fasting days, especially since it goes well with vegetables and fruits. But at the same time, it is important to remember that this drink does not really provide the body with liquid, therefore, additionally during this period you need to drink green tea or mineral water. During fasting days, you can drink up to 0.5 l, and the entire volume is divided into 5-6 equal parts.

If the diet is less strict, then you can develop the following menu:

1. Breakfast - 100 ml of ryazhenka, 100 g of low-fat cottage cheese.
2. The second breakfast is any non-starchy and not too sweet fruit.
3. Lunch - 100 g of boiled chicken breast and some fresh vegetables.
4. Snack - 100 ml of ryazhenka.
5. Dinner - 150 g of any fruit salad seasoned with fermented baked milk.

Thus, the total amount of fermented baked milk is reduced to 300 ml per day, but it can be divided into only 3 servings.

Ryazhenka in medicine

Fermented baked milk is recommended for various diseases, including those people who suffer from lactose intolerance.

With diabetes

Ryazhenka is one of the foods recommended for diabetes, since it has a low calorie content and low glycemic index (30). But at the same time it is better to use fermented baked milk as an independent meal - for example, a second breakfast or afternoon snack. It will help to satisfy hunger, while not violating the metabolism.

However, fermented baked milk should not be drunk with this disease at night, because it is at this time that it can provoke a sharp surge in insulin in the blood. Therefore, it is advisable to use the product up to 18 hours. And at one time you can drink no more than 100-200 ml of low-fat fermented baked milk.

With pancreatitis

In the acute form of the disease, any fermented milk products, including fermented baked milk, are prohibited. It is allowed only in remission and 1 glass per day.

With gastritis

With this disease, the drink does not always irritate the mucous membranes, but doctors still believe that it is better to be careful and consume fermented baked milk only in chronic form and in the absence of pain. And no more than a glass a day!

For the intestines

Ryazhenka does not cause such an increased gas formation as kefir, but you still need to be careful with its use, especially with irritable bowel syndrome.

For constipation

Sour-milk products are believed to have an exceptionally beneficial effect on the intestines. Ryazhenka is no exception. You need to drink a glass twice a day for lunch and afternoon snack to establish digestion.

With gout

Fermented baked milk helps to establish salt metabolism and has anti-inflammatory properties, therefore it is considered useful for gout.

With colitis

Ryazhenka is allowed for inflammation of the intestine only in the chronic form in a state of remission and not more than 200 ml per day.

With hemorrhoids

With this disease, it is very important to establish the digestion process so that there is no constipation. Therefore, fermented baked milk is necessarily included in the diet for hemorrhoids. In addition to the fact that it improves intestinal motility and contains beneficial bacteria, its vitamins and minerals strengthen the walls of blood vessels.

With cholecystitis

With this disease, fermented baked milk is almost the only permitted fermented milk product, but only on condition that the disease is in remission.

With thrush

With candidiasis (this is the correct name for thrush), you must follow a certain diet. In particular, it must be remembered that the drugs that the patient takes during this period destroy not only pathogenic, but also beneficial microflora (intestines, oral cavity, vagina). If beneficial bacteria are not enough, then colonies of pathogenic microbes and fungi will develop in their place, and this leads to relapse of the disease. To avoid this, it is necessary to quickly restore the balance of microflora. For this, probiotics and prebiotics are needed. The first include kefir and fermented baked milk. The latter contains cultures that protect the body from pathogens. That is why fermented baked milk is included in medical nutrition with thrush.

In case of poisoning

With food poisoning in the early days, therapeutic fasting is indicated. But even later during the week, dairy products cannot be eaten. And ryazhenka is no exception to the rule. Only 7-10 days after poisoning can it be included in the diet.

Ryazhenka in cosmetology

Since fermented baked milk contains many useful substances, it acts well on the skin, helps fight age-related changes, eliminates acne and acne, returns a beautiful even tone and even whitens freckles and age spots a little.

For face

For the face, such options are suitable:

1. For oily skin - 1 tbsp. fermented baked milk take 10 g of dry yeast and beaten fresh egg yolk, to which another drop of lemon juice is added. All this is mixed, applied to the skin, after 20 minutes, washed off with plenty of cool water.
2. For mature skin. For 100 ml of fermented baked milk take 1 tsp. honey, stir with a whisk and warm up a little, then literally 5 g of any face cream is added to the mixture. The mixture is applied to the skin for 15 minutes, washed off with cool water.

After any of the masks, you can use the tonic.

For hair

For hair growth, you can make a mask with dry yeast and fermented baked milk - like the composition that was described above, only the fermented milk product is taken in large quantities so that it is enough on the scalp.

Another good option is fermented baked milk mixed with castor oil in equal proportions. The mixture is applied to the roots of the hair, put on a plastic hat, wrap the head with a towel on top. The mask is held for at least two hours, then washed off.

Harm and contraindications

Like any other product, fermented baked milk has contraindications. For example, it is not recommended for use in exacerbation of gastritis, pancreatitis and liver diseases. Also, do not drink it in the presence of peptic ulcer. Caution may include it in the diet of people suffering from renal failure.

How to choose and store

In a classic fermented baked milk there should be only two ingredients - this is high-quality milk and sourdough. Most manufacturers use the already mentioned thermophilic bacteria. On the package of fermented baked milk it must be written what exactly the given brand applies. But sometimes manufacturers write only milk and sourdough in the ingredients, without specifying which bacteria. By law, this is an acceptable option.What exactly should not be in fermented baked milk is preservatives, flavorings, monosodium glutamate, milk powder, dyes and other harmful substances. Some manufacturers may add cream to the composition - this is also allowed.

When buying, you need to pay attention to the shelf life. It should be no more than 7-14 days, and then if we are talking about the product in a tetrapack (cardboard bags) or in plastic bottles. In packages, the shelf life is 3-5 days.

Is it possible to freeze

Theoretically, fermented baked milk can be frozen, although there will no longer be much benefit from a thawed product. However, many housewives do this in order to make a curd dessert of very tender texture or soft cheese from the thawed ryazhenka according to the recipes, which will be discussed below. Ryazhenka can be frozen right in the bags in which it is sold.

How to make fermented baked milk at home

It is not necessary to cook fermented baked milk in the oven, a conventional oven is also suitable. For cooking, you need 2 liters of milk of a certain fat content and 6-7 tablespoons. oily sour cream. Milk is poured into a pan with a thick bottom, set on fire and brought to a boil. After that, the container (preferably taking a cauldron) with milk is sent to a heated oven (150 ° C), where it is kept for several hours until the milk acquires a beige or brownish tint. Then the container is removed from the oven, add sour cream, mix and clean in a cool place for 12 hours.

Some housewives use a slice of black bread as sourdough. But a much more convenient option is to use bifidobacteria, which are sold in health food stores.

How to cook in a slow cooker

Homemade fermented baked milk in a slow cooker can be much more useful than purchased. To prepare it, you will need only two ingredients - milk and sour cream (but only high fat content). Milk is poured into the multicooker bowl, turn on the "Extinguishing" mode and leave for 6 hours. After that, the device is turned off, and the milk is cooled to about 30 degrees. A bowl of multicookers is, of course, washed.

Of the total volume of prepared milk, 1 cup is taken. A few tablespoons of thick and oily sour cream are added to it and whipped with a fork or mixer. The more sour cream is added, the thicker the fermented baked milk will come out.

The resulting mixture is poured to the total volume, all mixed with a wooden spatula. Then the workpiece is again poured into the bowl of the multicooker and put on heating for 25 minutes. After that, the device is turned off, but the drink is kept in a bowl for a couple of hours, which gradually loses heat to bring the fermented baked milk to condition.

How to drink fermented baked milk

It should be remembered that fermented baked milk is rather food than drink. Therefore, it is better to make it a separate meal. The preferred option is an afternoon snack, because by this time calcium begins to be better absorbed.

How much can I drink per day

A healthy person can drink 250-500 ml of fermented baked milk a day without any consequences. However, if there is any discomfort, it is better to reduce this amount to 100–250 ml per day.

Can I drink at night and on an empty stomach

Drinking fermented baked milk is not recommended, since it still contains acids that can irritate the mucous membrane, even if they are present in small quantities.

Drinking fermented baked milk for the night is also not worth it. Firstly, it can give a diuretic effect, and you can’t get enough sleep. Secondly, insulin release may occur (as recent studies have shown).

What can be cooked from ryazhenka: recipes

A variety of desserts are prepared from fermented baked milk, and cheese and cottage cheese can also be made on its basis - so tender that even the most capricious kid will not refuse to try it.

Fritters

The advantage of this recipe is that the pancakes are very lush and airy. For their preparation, 0.5 chicken eggs are taken 2 chicken eggs (medium size), 2 tbsp. sugar, a pinch of salt, 1/2 tsp soda (quenched with vinegar) and about 500 g of flour.

First, fermented baked milk is poured into a container, then eggs are driven in, salt and sugar are added and thoroughly mixed with a whisk. The dough should be thick, so the flour can be added, guided by the situation. At the same stage, soda is added to the dough. The mass is not whipped with a whisk, but only mixed, so the dough will be lumpy and slightly heterogeneous due to bubbles.

The container with the dough is put in a larger bowl, in which hot water is pre-poured. It should be infused for 20 minutes. In this case, a bowl of dough is covered with a towel.

After that, pancakes are fried in a well-heated pan, best of all with non-stick coating and a minimum amount of vegetable oil. Fritters fry for 2-3 minutes on each side.

Pancakes

Pancakes on ryazhenka are extremely thin and tender. They are good with any fillings, even sweet, even salty. True, in the latter case, the amount of sugar in the dough will have to be reduced in comparison with the original recipe. To make pancakes, you need 0.3 l of ryazhenka, 1 egg, 1 cup of flour, 3 tbsp. sugar, a pinch of salt, about the same amount of baking soda, vegetable oil - 3 tbsp. (for dough and a little for frying).

The egg is thoroughly mixed with sugar, it is not necessary to use a whisk for this, you can take a mixer. Add fermented baked milk to the resulting mass, mix thoroughly again, and only after that add sifted flour, quenched soda and salt. All components are mixed and vegetable oil is added at the end of the process. The result is a dough that resembles a creamy consistency, without lumps.

A non-stick pan is heated very much. You can grease it with a little oil. Then the first portion of the mixture is poured into the pan, trying to get a thin layer of dough that will quickly begin to bubble - immediately after that, the pancake is turned over to the other side and fried for a couple of minutes.

Manna

To prepare this pie, you will need 200 g of semolina, 0.2 l of ryazhenka, 2/3 cup sugar, 1 egg, 3 tbsp. vegetable oil, 0.5 tsp baking soda, a little salt.

Fermented milk is poured into semolina, sugar and salt are added, if desired - poppy seeds. This mass is put in the refrigerator for 2 hours, so that the cereal swells. After that, add a beaten egg and vegetable oil. If this is done earlier, the semolina will not soften. The last component is quenched soda, which is added at the end of the process. Knead the dough and pour it into a mold oiled or laid out with baking paper. Mannik is baked in the most heated oven for 20-30 minutes.

Poppy can not be added, replacing it with fresh fruits, berries or candied fruits. It is recommended to sprinkle the pie on top with grated chocolate, powdered sugar or coconut.

Cottage cheese

Some housewives make cottage cheese from frozen ryazhenka, but you can also cook it from fresh. For 0.7 l of fermented baked milk, take 0.5 l of water, mix, pour into a saucepan, which is put on a small fire and heated until the whey is separated, but not to a boil. When the whey has separated, turn off the gas, but the stove does not need to be removed for another 15 minutes. Then they take another pan, set a sieve in it, on the bottom of which they put gauze folded several times or a waffle towel. Water will drain through them, but a curd mass will form inside the towel.

Cheese

You can make soft cheese from ryazhenka. From 1 liter of a drink of 4% fat, approximately 350-370 g of cheese is obtained.

For cooking, you need to take 1 liter of ryazhenka, a sieve, cheesecloth, which should be folded in 4 layers so that a square with a side of 40x40 cm is obtained. A convenient saucepan and tie for gauze will also be needed.

Packets of fermented baked milk are frozen. To do this, they are placed in the freezer for at least 12 hours. Then they are taken out and placed in a bowl of hot water for literally a minute. After that, they are cut, and then the frozen fermented baked milk will easily slip out of them without sticking to their surface.

The fermented baked milk is placed in a sieve, on the bottom of which a gauze folded several times is placed. The gauze corners are fixed so that the cones ("lumps") are obtained. This design is installed on the pan, which is then put in the refrigerator. For some time, ryazhenka will defrost naturally, and gauze is needed because whey is separated. Cheese will be ready in about 36–38 hours. About his maturity says density. The more the product ripens, the denser it is.

After two days, you can deploy a small box. There will be a homogeneous mass, which is transferred to the container. Properly cooked cheese does not stratify or liquefy. However, he will not have a pronounced taste, so you can add spices and salt, as well as dried mushrooms for flavor. You can not add any of this, but mix with chocolate paste and use as a cream for profiteroles or cake.

Souffle

This ryazhenka dessert is especially good in combination with fruits. For its preparation you will need: 0.5 l of fermented baked milk, half a glass of sugar, 20 g of gelatin, 50 ml of cold water, berries - at will (fresh, frozen or from jam). It is best to take blackcurrant in such cases, since it itself has gelling properties.

Gelatin is poured with cold water. Sugar is poured into the fermented baked milk and whisked with a whisk until it is completely dissolved. After that, appropriately processed berries are added there. The gelatin, in the meantime, is melted to a homogeneous state, but not brought to a boil, after which it is removed from the stove, poured into a fermented baked milk, already mixed with fruit and sugar. All this is thoroughly mixed, then poured into a bowl and left in the refrigerator until solidified.

Panacota

This is a traditional North Italian dessert (panna cotta, which means “boiled cream”). It is clear that in the original it has a high energy value. But you can replace the cream with fermented baked milk - the taste will be just as gentle, but the calorie content will significantly decrease.

To prepare the dish you will need 0.5 l of ryazhenka (2.5%), 1 tbsp. honey, 1.5 tbsp cocoa powder without sugar, 1 tbsp. gelatin, 100 ml of cold water. You can add cinnamon and vanillin to taste. Instead of honey, you can use sugar or fructose.

Gelatin is poured into a container, filled with cold water and left to swell for 30-40 minutes. Fermented baked milk is poured into a separate container, cocoa and honey are added, and mixed thoroughly. Meanwhile, the swollen gelatin is heated in a water bath until it is completely dissolved in water. Still hot gelatin is added to the sweet mass, mixed and poured into molds, which a little later put in the refrigerator until solidified.

Ice cream

Ice cream on fermented baked milk is much easier and healthier than cream, but at the same time no less tasty. For cooking, you need 0.5 l of fermented baked milk, 80 g of dark chocolate, 1 chicken egg, 2 tbsp. sugar, 1 tablespoon cream.

The protein is separated from the yolk, whipped with a very small amount of salt. Break the chocolate into slices, melt in the microwave or in a water bath, mixing thoroughly. Beat the yolk with sugar and vanilla. Beat the fermented baked milk using a mixer. Then all the ingredients are mixed and whipped again, and then poured into silicone molds (you can use special ice cream). Dessert is cleaned in the freezer for at least 5-6 hours so that it can cool properly.

Dough

On the basis of ryazhenka, you can cook excellent yeast dough. For 0.5 ml of the drink, 2 eggs are taken, 100 ml of warm milk, 3 tbsp. sugar, a pinch of salt, 100 g butter, 40 g ordinary yeast, about 5 glasses of flour. At the same time, flour is poured slowly, constantly stirring, since it may need more or less, depending on the consistency of the dough.

Yeast is sprinkled with sugar, meanwhile in a second bowl the eggs are beaten with the remaining sugar and a pinch of salt. In a water bath, melt the butter and then pour it into the egg mixture, mix and add the fermented baked milk. Warm milk is added to the yeast, the two dough pieces are combined, mixed, flour is added and mixed again. Next, the dough is prepared, like any yeast, leaving it in a warm place so that it rises. It’s good to make tea buns from it.

Is it possible to give animals fermented baked milk

Many pet owners have a question whether it is possible to give them fermented baked milk. The fact is that many pets really like this particular drink. Doubts, however, arise due to the fact that with age, the absorption of milk in cats deteriorates. The same thing happens with them as with humans, that is, a decrease in the production of the corresponding enzymes. But they are needed only for digesting whole milk, not fermented milk products in general and fermented baked milk in particular. So cats can give this drink. It will not hurt the dogs. But in that, and in another case, we are talking about relatively small volumes.

Interesting facts about ryazhenka

It is believed that ryazhenka first appeared not in antiquity, but only 300-400 years ago. Although the same kefir in Georgia was invented much earlier, and in Ancient Egypt there was a drink Leben, a bit like a modern fermented baked milk.

Be that as it may, its properties have been studied relatively recently. But scientists continue to conduct research, because many open effects have not yet been put into practice. For example, part of the experiments showed that the use of ryazhenka helps to cope even with severe migraines.

The main thing is not to use this product with other types of protein, because then they will be absorbed worse by the body. That is why fermented baked milk is considered an ideal option for self-eating. In extreme cases, it can be combined with fruits and berries.

Photo of ryazhenka