Ryazhenka: Russian Baked Fermented Milk Recipe


Ryazhenka, a traditional Russian beverage, is a delightful treat made from fermented baked milk. Its distinct creamy texture and tangy flavor make it a beloved favorite. Whether you're a novice or an experienced home cook, this step-by-step guide will walk you through the simple process of creating authentic Ryazhenka at home.


  1. Whole Milk: Use high-quality whole milk for a richer and creamier result.
  2. Sour Cream: This acts as the starter culture, initiating the fermentation process.
  3. (Optional) Heavy Cream: For an even thicker and more luxurious consistency, add optional heavy cream.


  1. Preheat Oven: Begin by preheating your oven to 250°F (120°C).
  2. Prepare the Milk: In a large ovenproof container, pour the whole milk and bring it to a simmer over medium heat. Stir occasionally to prevent scorching.
  3. Add Sour Cream: Once the milk is simmering, remove it from the heat and stir in the sour cream until well combined.
  4. Pour into Oven-Safe Containers: Divide the milk mixture evenly into smaller oven-safe containers, leaving about an inch of space at the top for expansion.
  5. Bake: Carefully place the containers in the preheated oven and bake for approximately 6-8 hours, or until the milk turns a light golden color and the edges are slightly caramelized.
  6. Cool: Remove the containers from the oven and let them cool down to room temperature.
  7. Ferment: Cover each container loosely and leave them at room temperature for 12-24 hours, allowing the fermentation process to take place. You'll notice a slight tang developing as the fermentation progresses.
  8. Refrigerate: Once fermented, refrigerate the Ryazhenka for at least 4 hours before serving. This will further enhance its flavor and texture.


  • Use an oven thermometer to ensure the correct temperature during baking.
  • For a more intense flavor, bake the milk for longer, but keep an eye on it to prevent burning.
  • To achieve a smooth texture, strain the Ryazhenka through a fine-mesh sieve before refrigerating.
  • Serve cold with your favorite toppings, such as fresh berries, granola, or honey.


Q: Can I use skim milk instead of whole milk?
A: Skim milk will result in a thinner texture, but it can be used if desired.

Q: How long can I store Ryazhenka?
A: Refrigerated Ryazhenka will keep for up to 1 week.

Q: Is Ryazhenka similar to yogurt?
A: While both are fermented milk products, Ryazhenka has a unique flavor and texture due to the baking process.

Ryazhenka: Russian Baked Fermented Milk Recipe

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