Bring the milk to the boil, reduce the heat and continue to simmer the milk for approx. 2 - 2.5 hours until the color turns yellow-brown or cream-colored. Let the baked milk cool to 30 degrees and stir in a mug of natural yoghurt or sour cream. Cover the mixture and leave in a warm place overnight.
The next day Ryashanka is fermented and ready to eat and can be put in the refrigerator. It is drunk cold, should have the consistency of kefir, taste like a sour milk product and have a slightly sweet taste of baked milk.
Note: Alternatively, you can bake the milk in the oven at 130 degrees for about 1.5 - 2 hours, which creates an appetizing brown crust on the surface.
The baked milk without the addition of yoghurt (Praschene Moloko) can also be consumed without fermentation.
Ryashanka and Prashene Moloko are Ukrainian national drinks. In the past, these drinks were made in every household in order to keep milk longer. Nowadays, industrially produced Ryashanka and Prashene Moloko can be bought in supermarkets in Ukraine.
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