Ryashenka
Rjashenka ( Russian ряженка , Ukrainian ряжанка , Belarusian ражанка ) is an acidified milk product fermented with Streptococcus thermophilus with 3 to 8 percent fat. Its brownish color is due to the Maillard reaction ; there are also products that are additionally sweetened and colored with caramel syrup .
Ryashenka is a national drink in Russia, Belarus and Ukraine.
Manufacturing
Ryashenka was traditionally made by farmers who wanted to use the heat of their stone ovens after baking bread. They heated a mixture of milk and cream in the so-called “Gletschik” (a low clay pot) to just below the boiling point (around 90 degrees) and placed it in the slowly cooling oven. The next day, they added yogurt cultures , which ferment the milk at around 40 degrees . The Rjashenka is then yellowish-brown to cream-colored and, well stirred and usually cooled, ready to eat. It has a creamy consistency, has a mild, typical sour milk taste and can be used like (drinking) yoghurt or sour milk.
Individual evidence
- ↑ a b Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 , pp. 1576 .
- ↑ Anonymous recorder: Dairy products in other cultures. Lassi, Ayran - Indian, Turkish and other exotic dairy products. (PDF) Prof. Dr. Jörg Hinrichs, Giovanni Migliore, University of Hohenheim. (No longer available online.) In: 8th DGE-BW-Forum GETRÄNKE, documentation. German Nutrition Society, Section Baden-Württemberg, 2009, p. 61 , formerly in the original ; Retrieved June 22, 2014 . ( Page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.
