Russian Baked Milk
Recipe Type: Drink
Cuisine: Russian
For delicious creamy flavor, this Russian milk is baked until it has a caramel color and thicker consistency. A great dessert drink.
  • Whole fresh milk, any amount
  • 1 tablespoon sour cream per 2 cups of baked milk
  1. Put milk into a Dutch oven, place on the middle rack of your oven and turn it on to 225ºF. Bake uncovered for 6-8 hours, or until the top crust turns golden brown color.
  2. Remove the crust, and eat it - it's amazingly delicious!
  3. Cool baked milk in refrigerator in order for the fat to harden so you can remove it. (This step isn't necessary but it makes the texture of ryazhenka creamier and more appealing). Strain through a fine strainer into a glass jar.
  4. Add a tablespoon of sour cream (or kefir) for every couple of cups of baked milk (the amount you add doesn't matter that much, it will ferment even with a very small amount). Cover tightly, and leave at room temperature until it thickens (anywhere from 4 to 12 hours). Higher temperature will speed fermentation. The final product will be thick enough so that a crust (if you were to put it back in) would stay on top without sinking.
Recipe by Honest Cooking at