Baked. Milk. Yogurt Ryazhenka, Russian cultured milk is prepared by fermenting milk after it was baked at low oven temperature for 6-8 hours. During that time, some of the water evaporates, and Maillard reaction occurs between amino acids and sugar, which gives milk light brown tint and wonderful caramel-like flavor. Traditionally, sour cream is used to trigger the fermentation, but you can also use kefir or buttermilk as well. Sour cream cultures give it a creamier, more yogurt-like consistency
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