Ukraine's sweet secret: Discovering the caramel allure of ryazhenka
A simple drink made from baked milk will appeal to all caramel lovers. This is exactly how ryazhenka tastes, a Ukrainian cocktail 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 caramelise transform a popular white drink into a delicious dessert cocktail.
Ryazhenka is a drink traditionally prepared in Russia, Ukraine, and Belarus. In Russian sources, it is sometimes referred to as "Ukrainian soured milk," so it can be assumed that the cocktail has Ukrainian roots. The name comes from the Ukrainian "pryazhene moloko," which means "baked milk." It has a thick consistency and a delicious caramel flavour. Children enjoy it like a dessert.
Only fresh milk for ryazhenka, no UHT
The drink requires the use of the right type of milk. The best choice is whole milk, for example, 3.2% or more. A high fat content is essential to achieve the rich, creamy texture of ryazhenka. When buying milk in the shop, ensure it’s fresh. It may be unpasteurised or pasteurised at a low temperature. Don't buy UHT milk. UHT milk is processed at a very high temperature, which alters the protein structure. Such milk is not suitable for ryazhenka or soured milk.
During the baking process, the milk is subjected to prolonged heat, which affects its caramelisation. Milk with lower fat content may not achieve the proper density and depth of flavour characteristic of traditional ryazhenka. Therefore, if you care about the authenticity of the prepared drink, fresh milk with natural fat content is needed.
Desserts from baked milk
Ryazhenka can be eaten in a spoonful. Transfer the chilled thick drink to dessert dishes and garnish with fruits. If you like 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. On top, you can place fresh fruits or nuts.
With Ukrainian baked milk, you can also prepare an amazing semifreddo in true Italian style. Whip ryazhenka with icing sugar until stiff, add chopped fruits, and pour into a silicone mould. Put in the freezer for several hours and serve like ice cream.
You can also add Ukrainian ryazhenka to baked goods. It works well in muffins (instead of yoghurt) and in cheesecake recipes. You can replace cottage cheese with the caramel-thick milk.
How to make baked milk at home?
Our eastern neighbours can buy ryazhenka in cartons. This popular drink is available in every store. However, to prepare it at home, you must combine baked milk with yoghurt or sour cream. Adding natural bacterial cultures will affect the taste and provide the right thick consistency.
Ingredients:
- Approximately 2 litres (4 pints) of milk,
- 120 ml (about half a cup) of yoghurt or sour cream.
Instructions:
- Pour the milk into a pot and heat it until it begins to rise. Then remove it from the stove.
- Pour it together with the cream into an ovenproof dish and place in an oven preheated to 150°C (Gas Mark 2) for 3 hours. After this time, remove the milk from the oven and transfer the caramelised cream to a plate.
- Leave in a warm place for 12 hours, for example, near the oven or above a radiator. After this time, place it in the refrigerator for another 12 hours.
- Serve as a drink cocktail or in dessert dishes, for example, with fresh fruits.
