Ryazhenka: what is it, useful properties, how to cook it

Ryazhenka is one of the most popular dairy products of Slavic cuisine. Although it is believed that it was invented in the Ukraine, similar drinks made from melted milk were made by housewives in Russia and Belarus. Today, ryazhenka is produced mainly in an industrial way, although it can be made at home - and then the benefits of it will be even greater than from the store.

What is Ryazhenka

Creamy ryazhenka, which has a delicate texture, is a dairy beverage made from melted milk. Most often in stores you can find ryazhenka of 2.5% fat content. But everything depends on the fat content of milk, and on the counter you can find a drink of 3.2% or even 5% fat.

What is the difference between boiled fermented milk and kefir

Both kefir and ryazhenka are fermented milk drinks. But the raw materials and technology used are different. Even outwardly it is possible to distinguish one from the other: kefir is always a beverage of white color, and quality ryazhenka must have a yellowish, creamy or even beige hue. The thing is that kefir is produced from whole or skimmed milk, and for the fermentation process in this case we need kefir fungi - this term refers to about 20 varieties of microorganisms.

Ryazhenka is made from melted milk, and thermophilic lactic streptococci and Bulgarian bacillus (which is used to produce yogurt) are used for lactic acid fermentation in modern conditions. Thus, ryazhenka has a milder taste and high energy value.

What is the difference between varenyets and ryazhenka

Varenyets is also a sour-milk drink. And it is much closer in technology to ryazhenka than kefir, because it is also made from melted milk.

Ryazhenka is a traditional product of Ukrainian cuisine. Its preparation is based on fermentation of melted milk. In the old days this drink was made in the oven, mostly in the cold season, because it took a long time to keep warm. Whole milk was poured into a clay pot (so called cloves) and brought to the boil. And then it was left in the heated oven for 5-6 hours. This is how melted (or spun) milk was made. It differs from boiled milk in that the processes provoked by high temperature take 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 starter. The beverage was poured into vats and left in a warm place for several hours.

Russian cuisine cooked jamenets in a similar way. But first of all the cream was added to the milk, and only then was put in a heated oven for 6-8 hours to let the extra liquid evaporate. The upper layer in the pots browned a little, forming on it a delicious golden brown foam, quite thick. It was removed, and sourdough was added to the milk, but not sour cream, but sourdough. After that, the jam was poured into shallow bowls, a layer of foam was placed on top and left to cool for 6 hours.

Thus, the difference is that the ryazhenka has a more pronounced taste of melted milk. Due to the addition of sour cream, ryazhenka can have a higher energy value, even taking into account the addition of cream to the jam. However, in modern industrial conditions for sourdough in both cases are taken thermophilic (that is heat loving) lactic streptococci. Only in the production of ryazhenka they add pure cultures of bacillus, so this product is better assimilated by the body.

What is healthier: ryazhenka or kefir

Ryazhenka is considered to be more fatty compared to kefir, and this makes it more caloric. However, when used in moderation, it is more useful than kefir, because it does not provoke increased gas formation and flatulence.

Composition and calories

Although in general ryazhenka is 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 3.2% product already contains 57 kcal, and the 5% contains 70 kcal. Since boiled fermented milk is usually drunk in portions of not 100 ml, but 200-250 ml (that is about a glass), it can be assumed that in one portion contains from 110 to 170 kcal.

At the same time, ryazhenka is considered the most balanced of the dairy products. Accordingly 2.5 g of fat, 2.9 g of protein and 4.2 g of carbohydrates per 100 g of product are contained in 2.5 percent of the product. At the same time with increasing the fat content the ratio of proteins and carbohydrates is maintained.

It should also be noted that ryazhenka contains the following components:

• Vitamin A, which has antioxidant properties;
• ascorbic acid, which strengthens blood vessels;
• B vitamins responsible for normal metabolism;
• calcium, essential for teeth and bones;
• phosphorus, which participates in metabolic processes and improves cognitive function;
• magnesium and potassium, which participate in the cardiovascular system.

In this case, a glass of ryazhenka contains about half of the daily norm of calcium and about 20 percent of the daily norm of phosphorus. The rest of the elements, including vitamin PP, are contained in smaller amounts, but are still present in the composition of this incredibly useful drink.

What are the benefits of ryazhenka

General benefits

This drink has many beneficial properties:

1. The unique composition allows you to provide the body with all the necessary vitamins.
2. The proteins contained in ryazhenka are broken down faster than the proteins of whole milk or kefir, they are better absorbed, so they perform several functions at once - enhance the immune system, strengthen muscle tissue and provide energy.
3. Thanks to the antioxidants it contains, ryazhenka has anti-inflammatory properties, so unlike kefir, it can also be consumed in diseases of the gastrointestinal tract.
4. The product contains beneficial bacteria that help protect the body from yeast infections and ensure normal digestion.
5. Regular consumption of the drink helps to relieve swelling and eliminate constipation.

Ryazhenka is considered an ideal drink for the summer heat. It quenches thirst and goes well with fruits.

For women

For women boiled yogurt is useful because it provides the body with protein and many substances, but it does not cause extra pounds.

Very useful ryazhenka during the menopause. At this time, sudden hormonal fluctuations can lead to overweight, edema, lipid metabolism disorders and osteoporosis, associated with a lack of calcium, too. Ryazhenka is a product that contains balanced dairy fats, but is low in calories. In addition, it contains an increased amount of phosphorus and magnesium, which helps to cope with swelling. This is due to the very process of preparing ryazhenka, as the milk undergoes heat treatment, and after evaporation the concentration of such substances increases.

For men

For the stronger sex, ryazhenka 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 first are very quickly absorbed by the body after being absorbed into the blood. They are needed to intensify metabolic processes and increase immunity, as well as to maintain the ligament apparatus and muscles. Globulins, on the other hand, are absorbed more slowly, provoke fluid retention in the body, and increase the risk of inflammatory processes.

The advantage of ryazhenka is that during the preparation of the drink milk is heated, because of this globulins have almost no effect on the body. It is mainly the albumin, which is useful for ligaments and muscles, that is absorbed.

Pregnancy

The future mothers of ryazhenka is useful because it is a low-calorie source of protein. It also supplies the body with a lot of essential minerals, including calcium, which during this period is especially necessary. Also, ryazhenka helps to strengthen the immune system and get rid of swelling.

Future mothers often suffer from constipation, which is associated with deterioration of intestinal function. However, it is dangerous to the health of women, especially in the last trimester. Ryazhenka helps to avoid this unpleasantness. And at the same time it almost never causes flatulence - unlike whole milk products.

When breastfeeding

When breastfeeding young mothers are very useful protein low-calorie products. But milk, even skim milk, is often prohibited, since its protein can develop an allergy, in addition, many babies do not tolerate lactose. The advantage of ryazhenka is that in this form proteins rarely cause an allergic reaction. And the lactose is destroyed during the preparation of the drink, so from this point of view, ryazhenka can safely be drunk without fear of side effects in the form of flatulence and bloating.

For kids

Sour milk products are useful for babies. Kefir and cottage cheese can be introduced to a baby at 7-8 months of age.

Ryazhenka is also useful for children. It contains proteins which are well assimilated even by the immature digestive system. It is also full of vitamins and minerals, which are very important for normal development of the baby, strengthening its muscles and ligaments, bones of the spine and teeth. Finally, rowanberry has a beneficial effect on digestive processes and helps strengthen the immune system. Since it already has no lactose, except in a trace amount, it is also considered a good choice for children. Finally, it tastes much better than kefir, so many kids are more likely to drink it.

And this is great because, despite its relatively low caloric content, ryazhenka helps to satisfy hunger rather quickly and provide energy for the child's motor activity. That's why ryazhenka is considered a great option for an afternoon snack. It will help to tame hunger until dinner, while not overeating.

But in the baby's diet, this drink is introduced only after kefir. It is better to wait until the child is 10-11 months old. The fact is that ryazhenka helps to cope with arterial hypertension and high blood pressure due to the fact that it allows the accelerated removal of excess fluid and gets rid of edema. On the one hand, this is an advantage, but on the other it creates unnecessary load on the kidneys. An adult will not even feel this, but the baby's system is not fully developed up to 10-11 months of age, so he does not need extra work.

Introduce ryazhenka to the diet carefully, as well as any other products, starting with a small amount - 1 tsp. a day. If there are no allergic reactions, then within 5-7 days you can bring the normal portion - under the age of a year and a half a child a day can drink no more than 100 ml of fermented milk. By the age of two years this amount can be brought up to 200 ml, ie incomplete glass.

Today, manufacturers rarely produce baby ryazhenka, as it is economically unprofitable. But if mom is afraid of counterfeit or low-quality products being sold in stores, she can make her own ryazhenka in the oven or multicooker. For this purpose, it is recommended to take children's milk, which is often additionally enriched with vitamins by manufacturers, and appropriate bacterial cultures available in health food stores.

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

When losing weight

Ryazhenka - a low-calorie product, which also contains many useful substances, including those that help speed up metabolic processes. Not surprisingly, it is used in dietetics. Moreover, ryazhenka for mono-diet is considered to be even more useful product than kefir.

Ryazhenka is used during the days of unloading, especially since it is well combined with vegetables and fruits. But it is important to remember that this drink does not allow to provide the body with fluid, so in this period it is necessary to drink green tea or mineral water. During the days of discharge you can drink up to 0.5 liters, and the entire volume is divided into 5-6 equal parts.

If the diet will be less strict, you can develop the following menu:

1. Breakfast - 100 ml of ryazhenka, 100 g of nonfat cottage cheese.
2. The second breakfast - any non-starchy and not too sweet fruit.
3. Lunch - 100 g of boiled chicken breast and some fresh vegetables.
4. Afternoon snack - 100 ml of Russian yogurt.
5. Dinner: 150g of salad consisting of any fruit dressed with Russian yogurt.

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

Ryazhenka in medicine

Ryazhenka is recommended for a variety of diseases, including those who suffer from lactose intolerance.

For diabetics

Ryazhenka belongs to the number of products recommended for diabetes, because it has a low caloric value and a low glycemic index (30). But it is better to use ryazhenka as a separate meal - for example, second breakfast or an afternoon snack. It will help to satisfy hunger, without disturbing the metabolism.

However, it is not allowed to drink ryazhenka at night during this disease, since it is at this time it can provoke a sharp spike in blood insulin. It is therefore advisable to eat the product before 18 hours. And during one drink no more than 100-200 ml of low-fat ryazhenka.

In pancreatitis

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

With gastritis

In this disease, the drink does not always irritate the mucous membranes, but doctors still believe that it is better to exercise caution and consume ryazhenka only in the chronic form and the absence of pain. And no more than a glass a day!

For the intestines

Ryazhenka does not cause such increased gas formation, as kefir, but you still need to exercise some caution in its consumption, especially in irritable bowel syndrome.

For constipation

It is believed that dairy products have an extremely beneficial effect on the intestines. Ryazhenka is no exception. You need to drink a glass twice a day for the second breakfast and an afternoon snack to improve digestion.

For gout

Ryazhenka helps to adjust the salt metabolism and has anti-inflammatory properties, so it is considered useful for gout.

In colitis

Ryazhenka allowed in inflammation of the intestines only in chronic form in remission and no more than 200 ml per day.

When hemorrhoids

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

When cholecystitis

In this disease, ryazhenka is almost the only allowed fermented dairy product, but only if the disease is in remission.

If you have thrush

With candidiasis (this is the correct name for thrush), it is necessary to follow a certain diet. In particular, it should be remembered that the drugs that the patient takes during this period destroy not only the pathogenic, but also the beneficial microflora (intestine, oral cavity, vagina). If there are not enough beneficial bacteria, colonies of pathogenic microbes and fungi will develop in their place, and this leads to recurrences of the disease. To avoid this, you need to quickly restore the balance of microflora. This requires probiotics and prebiotics. The former include kefir and ryazhenka. The latter contains cultures that protect the body from pathogens. This is why ryazhenka is included in the therapeutic diet for thrush.

When poisoned

When food poisoning in the first days is shown therapeutic fasting. But even later within a week, it is impossible to eat fermented dairy products. And ryazhenka is no exception to the rule. Only 7-10 days after poisoning it will be possible to include it in the diet.

Ryazhenka in cosmetology

Since ryazhenka contains many useful substances, it has a good effect on the skin, helps to fight age-related changes, eliminates acne and pimples, returns a beautiful even tone and even slightly whitens freckles and pigment spots.

For face

For the face, the following options are suitable:

1. For oily skin - for 1 tbsp of ryazhenka take 10 g of dry yeast and whipped fresh egg yolk, to which add another drop of lemon juice. Stir the mixture, apply to the skin and rinse with plenty of cool water after 20 minutes.
2. For mature skin. For 100 ml of ryazhenka take 1 tsp. honey, stir with a whisk and warm a little, then add to the mixture literally 5 grams of any face cream. The mixture is applied to the skin for 15 minutes and washed off with cool water.

After any of the masks you can use a tonic.

For hair

For hair growth, you can do a mask with dried yeast and rye - similar to the composition that was described above, but the dairy product is taken in larger quantities, so that there is enough for the scalp.

Another good option is ryazhenka mixed with castor oil in equal proportions. The mixture is applied to the roots of the hair, put a plastic cap on and wrap your head with a towel on top. Hold the mask for at least two hours, then rinse.

Harm and contraindications

Like any other product, boiled fermented milk has contraindications. For example, it is not recommended to use it with acute gastritis, pancreatitis and liver disease. Also, you should not drink it in the presence of peptic ulcer disease. With caution can include it in the diet of people who suffer from kidney failure.

How to Choose and Store

Classic ryazhenka should have only two ingredients - quality milk and sourdough. Most manufacturers use the already mentioned thermophilic bacteria. On the package of ryazhenka it must be written, what exactly this brand uses. But sometimes manufacturers write only milk and sourdough in the ingredients, without specifying which bacteria. This is legally acceptable. What must not be in the ryazhenka exactly are preservatives, flavorings, monosodium glutamate, powdered milk, dyes and other harmful substances. Some manufacturers may add cream to the composition - this is also allowed.

When buying you should pay attention to the shelf life. He should not be more than 7-14 days, and that if we are talking about the product in a tetrapack (cardboard bags) or in plastic bottles. In bags, the shelf life is 3-5 days.

Can you freeze

Theoretically, you can freeze ryazhenka, although there will be no special benefits from the defrosted product. However, many housewives do this in order to then make a very delicate cottage cheese dessert or soft cheese from thawed ryazhenka according to the recipes that will be discussed below. Ryazhenka can be frozen directly in the packets in which it is sold.

How to make ryazhenka at home

It is not necessary to cook ryazhenka in an oven, an ordinary oven will do. To prepare it you'll need 2 liters of milk of a certain fat content and 6-7 tablespoons of fat sour cream. Pour the milk into a saucepan with a thick bottom, put it on the fire and bring it to a boil. After that, a bowl (it is better to take a cauldron) with milk is sent to the heated oven (150 ° C), where it is kept for several hours, until the milk gets beige or brownish color. Then take the container out of the oven, add the sour cream, stir it and put it in a cool place for 12 hours.

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

How to cook in a multicooker

Homemade ryazhenka in the multicooker can be much healthier than purchased. For its preparation you will need only two ingredients - milk and sour cream (but only high-fat). Pour the milk into the bowl of the multicooker, turn on the mode "Stew" and leave for 6 hours. After that, turn off the device, and the milk cools to about 30 degrees. The bowl of the multicooker, of course, washed.

Of the total volume of milk prepared, 1 cup is taken. A few spoonfuls of thick and fat sour cream are added and whipped with a fork or a mixer. The more sour cream is added, the thicker the ryazhenka will be.

The resulting mixture is poured to the total volume, mix everything with a wooden spatula. Then the billet is poured back into the bowl of the multicooker and heated for 25 minutes. After that, the device is turned off, but the drink is kept in the bowl for another couple of hours, which gradually loses heat to bring the ryazhenka to the end.

How to drink ryazhenka properly

You should remember that ryazhenka is more of a food than a drink. Therefore, it is better to make it a separate meal. The preferred option is an afternoon snack, as by this time calcium begins to be better absorbed.

How much you can drink per day

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

Can you drink at night and on an empty stomach?

It is not recommended to drink ryazhenka on an empty stomach, because it still contains acids which may irritate the mucous membranes, even if they are present in small quantities.

You should not drink ryazhenka at night either. First, it may have a diuretic effect, and you will not be able to get a good night's sleep. Secondly, there may be a release of insulin (as shown by recent research).

What can be cooked from the ryazhenka: recipes

From ryazhenka prepare a variety of desserts, on its basis you can also make cheese and cottage cheese - and even so tender that even the most capricious baby will not refuse to try it.

Fritters

The advantage of this recipe is that the pancakes turn out very puffy and airy. To make them, 2 eggs (medium sized), 2 tablespoons of sugar, a pinch of salt, 1/2 spoon of soda (carbonation with vinegar) and about 500 grams of flour are taken per 0.5 liter of Russian yogurt.

At first, it is poured into a container, then eggs are beaten into it, salt and sugar are added and thoroughly mixed with a whisk. The dough should turn out thick, so you can add flour, guided by the situation. At the same stage add baking soda to the dough. The mass is not beaten with a whisk, but only stirred, so the dough will be both lumpy and a little heterogeneous due to the bubbles.

A bowl with the dough is placed in a larger bowl, in which hot water is poured beforehand. It should infuse so for 20 minutes. The bowl with the dough is covered with a towel.

After that fry the pancakes in a well heated frying pan, preferably non-stick and with a minimum amount of vegetable oil. Fry the fritters for 2-3 minutes on each side.

Pancakes

Pancakes on ryazhenka are exceptionally thin and tender. They are good with any type of filling, be it sweet or savory. True, in the latter case, the amount of sugar in the batter will have to be reduced compared to the original recipe. To make the pancakes you will need 0.3 liters of ryazhenka, 1 egg, 1 cup of flour, 3 tablespoons of sugar, a pinch of salt, about the same amount of baking soda, and 3 tablespoons of vegetable oil. (for the dough and a little for frying).

The egg is thoroughly mixed with the sugar, you do not need to use a whisk for this, you can also use a mixer. In the resulting mass is added ryazhenka, once again thoroughly mixed, and only after that add sifted flour, softened soda and salt. All ingredients are mixed, and at the end of the process add vegetable oil. As a result, a dough resembling the consistency of heavy cream, without lumps, is obtained.

A non-stick pan is heated very strongly. It is possible to grease it with a little oil. Then the first portion of the mixture is poured on the pan, trying to get a thin layer of dough, which will quickly begin to bubble - immediately after that, the pancake is flipped on the other side and fry a couple of minutes more.

Mannik

To make this cake you will need 200 grams of semolina, 0.2 l of ryazhenka, 2/3 cup of sugar, 1 egg, 3 tablespoons. vegetable oil, 0.5 tsp of baking soda, a little salt.

Pour the semolina into the semolina, add sugar, salt and, if desired, poppy seeds. The mass is put in the fridge for 2 hours so that the groats can swell. After that, whipped egg and vegetable oil are added. If you do this earlier, the semolina will not soften. The last ingredient is baking soda, which is added at the end of the process. The dough is kneaded and poured into a mold greased with oil or lined with baking paper. Bake the semolina in a maximally heated oven for 20-30 minutes.

Poppy seeds may not be added, but can be replaced with fresh fruit, berries or candied fruits. It is recommended to sprinkle the top of the cake with grated chocolate, powdered sugar or coconut shavings.

Cottage cheese

Some housewives make cottage cheese from frozen ryazhenka, but you can also make it from fresh. For 0.7 liters of ryazhenka take 0.5 liters of water, mix, pour into a saucepan, which is placed on a small fire and heat until the whey separates, but not to a boil. When the whey is separated, turn off the gas, but you don't need to take it off the stove for another 15 minutes. Then take another pan, set it in a sieve, at the bottom of which lay folded several times gauze or waffle towel. Water will run off through them, but inside the towel will form a curd mass.

Cheese

You can make soft cheese from ryazhenka. From 1 liter of drink of 4% fat you get about 350-370 grams of cheese.

For cooking you need to take 1 liter of ryazhenka, a sieve, gauze, which should be folded into 4 layers so that you get a square with sides 40x40 cm. You will also need a handy saucepan and a gauze tie.

Bags of ryazhenka freeze. 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 just a minute. After that they are cut, and then the frozen ryazhenka easily slips out of them without sticking to their surface.

The ryazhenka is placed in a sieve, at the bottom of which is placed gauze folded several times. The corners of the gauze fix so that there are cones ("funnies"). This construction is placed on a pan, which is then placed in the refrigerator. For some time ryazhenka will defrost naturally, and gauze is needed because this separates the whey. The cheese will be ready in about 36-38 hours. Its maturity is indicated by its density. The more mature the product, the thicker it is.

After two days, you can unwrap the pound cake. There will be a homogeneous mass, which is transferred to a container. Properly cooked cheese does not stratify and does not liquefy. However, it will not have a pronounced taste, so you can add spices and salt, as well as dried mushrooms for flavor. You can also add none of this, but mix it with chocolate paste and use it as a cream for profiteroles or cake.

Souffle

This ryazhenka dessert is especially good when combined with fruit. To prepare the souffle you need: 0.5 l of ryazhenka, half a cup of sugar, 20 g of gelatin, 50 ml of cold water, berries - as desired (fresh, frozen or from jam). It is best to take black currants in such cases, as they themselves have gelling properties.

Gelatin is poured with cold water. Pour sugar into the ryazhenka and beat it with a whisk until it completely dissolves. After this add the berries, which have been processed accordingly. In the meantime, the gelatin is melted until homogeneous, but it is not brought to the boil, then it is removed from the stove and poured into the ryazhenka, which is already mixed with fruit and sugar. You mix it all up thoroughly, then pour it out into bowls and leave in the fridge until it freezes.

Panacotta

It is a traditional Northern Italian dessert (panna cotta, which means "boiled cream"). Of course, in the original, it has a high energy content. But you can replace the cream with ryazhenka - the taste will be just as delicate, but the caloric value will be significantly reduced.

You will need 0.5 liter of ryazhenka (2.5%), 1 tbsp. honey, 1.5 tbsp. sugar-free cocoa powder, 1 tbsp. gelatin and 100 ml. cold water. You can add cinnamon and vanilla to taste. You can use sugar or fructose instead of honey.

Pour gelatin into a bowl, pour cold water and leave to swell for 30-40 minutes. Pour ryazhenka, add cocoa and honey in a separate container, mix thoroughly. Meanwhile, the swollen gelatin is heated in a water bath until it has completely dissolved in water. Still hot gelatin is added to the sweet mass, stirred and poured into molds, which later put in the refrigerator until solidified.

Ice Cream

The ice cream on ryazhenka is much lighter and healthier than the cream, but at the same time it is just as tasty. You will need 0.5 liter of ryazhenka, 80g of dark bitter chocolate, 1 egg, 2 tablespoons of sugar and 1 tablespoon of cream.

Separate egg white from egg yolk, beat with very little salt. Chocolate is broken into slices, melted in the microwave or in a water bath, stirring thoroughly. The yolk is beaten with sugar and vanilla. The ryazhenka is beaten with a mixer. Then all ingredients are mixed and once again whipped, and then poured into silicone molds (you can use special for ice cream). The dessert is placed in the freezer for at least 5-6 hours, so that it has time to cool properly.

Dough

You can make an excellent yeast dough with ryazhenka. For 0.5 ml drink take 2 eggs, 100 ml of warm milk, 3 tbsp. sugar, a pinch of salt, 100 grams of butter, 40 grams of regular yeast, about 5 cups of flour. The flour is poured slowly, stirring constantly, since more or less may be needed, depending on the consistency of the dough.

The yeast is poured 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 butter and then pour it into the egg mixture, stir and add ryazhenka. Warm milk is added to the yeast, both dough pieces are combined, stirred, flour is added and stirred again. Next, prepare the dough like any yeast dough, leaving it in a warm place to rise. It is good for making tea rolls.

Can we give ryazhenka to pets?

Many pet owners have the question of whether it is allowed to give them ryazhenka. The fact is that many pets are very fond of this particular drink. Doubts arise from the fact that as cats age, their milk digestion deteriorates. The same thing happens to them as to humans, that is, a decrease in the production of the corresponding enzymes. But they are only needed to digest whole milk, not fermented dairy products in general and ryazhenka in particular. So cats can be given this drink. It will not hurt dogs either. But in both cases we are talking about relatively small amounts.

Interesting facts about yogurt

It is believed that boiled yogurt first appeared not in ancient times, 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 the modern ryazhenka.

Be that as it may, its properties have been studied relatively recently. But scientists are still conducting research, because many of the discovered effects have not yet been put into practice. For example, some experiments have shown that drinking ryazhenka helps to cope even with severe migraines.

The main thing is not to consume this product with other types of protein, because then they will be worse absorbed by the body. That is why ryazhenka is considered to be an ideal option for a separate meal. As a last resort, it can be combined with fruits and berries.

Photo of ryazhenka