Ryazhenka is made by pasteurising milk and then simmering it on low heat for eight hours or longer. Historically, this was done by placing a clay pot with milk in the traditional slavic oven for a day until it is coated with a brown crust. Prolonged exposure to heat causes the Maillard reaction between the milk's amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color and caramel flavor. A great deal of moisture evaporates, resulting in a change of consistency.
ingredients: milk - 99,97%, yogurt - 0,03%
