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Fermented milk from Ukraine, Russia, Belarus
Ryazhenka is milk held near boiling for hours until it turns cream-coloured, then cooled and soured with a thermophilic lactic culture. The Russian standard defines it as a fermented milk made from baked (toplyonoe) milk.
| Cow's milk or milk products | Normalised to the target fat; the standard allows from under 0.5 % to 8.9 % fat[gost31455] |
| Thermophilic lactic streptococci, with or without Lactobacillus delbrueckii subsp. bulgaricus | The starter the standard requires[gost31455] |
| Starter | thermophilic lactic streptococci, with or without Lactobacillus delbrueckii subsp. bulgaricus (industrial); smetana in the old home method |
Total time across the recorded steps: 7.5 h – 12 h
What changes: The milk is homogenised and pasteurised before baking
Output: pasteurised, normalised milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ryazhenka is milk held near boiling for hours until it turns cream-coloured, then cooled and soured with a thermophilic lactic culture. The Russian standard defines it as a fermented milk made from baked (toplyonoe) milk. Made in 5 steps over 7.5 h – 12 h. The longest step, ferment warm, takes 4–6 h (Glazunova E.S 2022) and runs at 38–42 °C (Glazunova E.S 2022). Thermophilic lactic streptococci and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | 4–6 hReported[urgau2022] | Ferment warm |
|---|---|---|
| Temperature | 38–42 °CReported[urgau2022] | Ferment warm |
Ryazhenka is soured from baked milk (toplyonoe moloko), milk held near boiling for hours before the starter goes in. The standard describes its colour as light cream.
The milk is pasteurised and then held near boiling for hours, and the finished product is kept at 4 ± 2 °C.
Every number is labelled with how it is known. How this atlas is made
Russian and Soviet sources called it "Little Russian" or Ukrainian ryazhenka and credit Ukrainian cuisine with its origin.
