Now we are accustomed to perceive the burger as a drink, reminiscent of the density of home-brewed kefir , but this fact is valid only for the modern citizen, before it was impossible to drink fermented milk, it was only eaten with a spoon, so dense was this dairy product. Those who do not regret spending time preparing this useful and delicious food, we recommend to pay attention to the recipes, which we will talk about further.
Recipe for baked cherry in the home
Preparation of ryazhenka at home is possible only from household milk. Firstly, homemade milk is much fresher and fatter than purchased milk, and secondly, it has a subtle sweetish taste, which, in turn, is transmitted to the fermented woman.
The second important step will be the purchase of home-made sour cream. The reason for the importance of this element is simple - home-made sour cream contains a maximum of lactic acid streptococci and Bulgarian bacillus, which also ferment milk in fermented baked milk. Of course, you can prepare a fermented baked milk from purchased sour cream, but in this case it should be as fresh as possible. After analyzing the main points, we go directly to the description of how to make a homemade ryazhenka.
Ingredients:
- homemade milk - 2 liters;
- sour cream - 2 tbsp. spoons.
Preparation
So, at first we put the homemade milk on the stove. Pour the milk into a saucepan, bring to a boil and simmer for 7-10 minutes. Thanks to prolonged boiling, the probability of "escaping" milk when heating in a pot is reduced. After boiling, we pour the milk into a clean ceramic pot, leaving somewhere a third of its volume unfilled - this is the place for the films and foam that will form during the process of re-heating.
You can drown milk in a multivark or yogurt, but first we will describe the recipe for a homemade ryazhenka in the oven. We put a pot of milk in the oven, let the milk boil and lower the temperature to 180 degrees. Periodically, we check to see if the milk has escaped, pierce and lower the resulting foam. After 1.5-2 hours, take the milk out of the oven and cool it to 40 degrees. In this case it is important to monitor the temperature, so get a thermometer for the liquid. In the event that the temperature is insufficient, the bacteria colonies are simply not activated, and at a temperature above 42 - will die.
In the cooled milk we bring sour cream from the calculation: a tablespoon of sour cream per liter of milk, you can slightly more. We wrap the pot with milk in a warm blanket and put it to the battery. During the yeast, do not stir or shake the contents of the pan, or place it on too hot batteries - the colonies may die. Thoroughly mix sour cream in milk to evenly distribute the colonies over the liquid.
Usually it takes 8-10 hours for the ferment, but you can also check your readiness: if the fermented woman leaves the wall with a whole bunch - she is ready to eat.
The finished product is better to clean in the refrigerator to stop the ripening process and preserve the freshness of the ryazhenka.
Homemade ryazhenka in the multivariate
Prepare a homemade ryazhenku and can be using modern devices, for example, multivark. This cooking is much easier and does not require special control from the outside.
Ingredients:
- Milk home - 2 liters;
- sour cream homemade - 300 g.
Preparation
We pour the milk into a clean cup of the multivark and we simmer in the "Quenching" mode for 6 hours. Let the melted milk cool down to 40-42 degrees, then add the sour cream, carefully mix everything with a whisk and turn on the device again, but this time choose "Heating" for 30 minutes. After the time has elapsed, the multivarker cover is not opened, but simply turn off the device. After 6-8 hours, the prepared ryazhenka can be beaten with a mixer and poured into a storage container in the refrigerator.