Ryazhenka low-fat

Ryazhenka low-fat

Category: Dairy and egg dishes

Ingredients
milk 0.5%	1 liter
yoghurt starter or natural low fat oygurt	250 ml yogurt

Cooking method

• Cooking in a multicooker, on the "Multipovar" function at a temperature of 90 degrees.
• Pour milk into a bowl, set the time to "5 o'clock", and at the exit we get wonderful baked milk.
• Cool to room temperature.
• Add yogurt or sourdough.
• If the multicooker has the "Yogurt" function, cook in the multicooker according to the instructions.
• I make in a yogurt maker.
• We store the finished product in the refrigerator.

The dish is designed for

depending on the volume of milk

Time for preparing:

5 hours heating + 8 cooking + cooling

Cooking program:

slow cooker, yogurt maker

Note

The idea of ​​heating milk in a multicooker was suggested by E. Stoyanova, the author of the Sybarit food system.
For which many thanks to her.
Ryazhenka turns out to be unusually tasty

Wow, now I will have a homemade fermented baked milk too, thank you Lenochka!

[Trishka]

Trishka, Ksyushenka, eat for health
It turns out so much tastier than just yogurt, not sour at all, so sweet

Lenochka, thanks for the recipe. Ryazhenka - yes, now I would still find a recipe for kefirchik. And there will be HAPPINESS to me!

now I would still find a recipe for kefirchik.

What's the problem? Milk should be fermented with kefir or dry kefirn leaven. The meaning of this recipe is the preparation of low-fat baked milk, which is then fermented to obtain fermented baked milk. It is much easier with kefir - the heating stage is excluded.

[eleele]

eleeleplease eat for good health