Preparation info

  • Makes 3 to 4 pints /

    6 to 8

    • Difficulty


Appears in

The New Ukrainian Cookbook

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

  • About

Sour milk or “cultured” products are undoubtedly among the staples in the Ukrainian diet. Ryazhanka or “baked cultured milk” is appreciated not only for its beneficial health properties, but also for its lovely, delicate taste.

Traditionally, the milk itself is thermally processed overnight in a covered clay pot placed in a turned-off but still hot oven, where it is left to “bake” until morning. I am sure it is still done this way in smaller Ukrainian villages, however, one c