Ryazhenka "classic"

Category: Dairy and egg dishes

Ingredients

Milk 2.5% fat 560ml
Cream 10% fat 140ml
Actimel 100g (1 bottle)

Cooking method

  • Combine milk and cream, stir. Pour into a clean bowl. According to the instructions, close the lid, install the weight. Set "Soup" 99min. After 15-17 minutes, the indicator will rise, pressure will begin to build up. At this moment, I corrected the time, using a pause, I set it to 90 minutes. After equalizing the pressure, I removed the weight, opened the lid, took out the delicious foam with a scoop, poured the baked milk into a 0.7l jar. Left to cool on the table. After 1.5-2 hours, when the milk had cooled down enough, I mixed Activia with a part of baked milk in a mug, poured it into a jar to the rest of the milk, mixed and put the jar at 37502. "Yogurt" mode for 7 hours, then 2 hours in the cold ... The "classic" fermented baked milk is ready.

The dish is designed for

0,7l

Time for preparing:

11h

Note

Here lemusik, Luysia, manna and Ksyushk @ -Plushk @ shared the method of heating-languishing milk. lemusik, as a pioneer, was obviously too lazy to expose a separate recipe. Why "classic"? Ryazhenka has 4% fat in the retail network. And such figures were determined from the volume of the jar, which with a glass lid normally fits in the MV bowl in height.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers