Just when you thought the world of dairy couldn’t be any more diverse, along comes a new to me and delicious Food Find. Baked Milk Yogurt or Ryazhenka is a rich and creamy dairy preparation made in the slavic tradition, reminiscent of a tangy unsweetened custard with creme brulee notes.
In the time honoured process, baking milk helps to preserve fresh milk when refrigeration is unavailable. The fresh milk is baked overnight at low temperatures, condensing the milk and killing microbes in the process. The low and long heating process also caramelizes the sugars in the milk, changing its colour from white to a creamy off white. The resulting milk is then fermented in a variety of ways, traditionally allowing the resulting milk or yogurt product to be stored for a number of days at room temperature with no ill effect.
I first came across Baked Milk Yogurt through a vendor at local farmers markets, and while the version I have tried and used in my own kitchen is made from sheep’s milk, Baked Milk Yogurt can be made with a variety of dairy milk types.
Mellow, slightly tangy, and with delicately smoky notes from the caramelization of the milk, Baked Milk Yogurt is reminiscent of a creme brulee or a custard, without the added sweetness. Somewhat like a higher fat greek yogurt, it is thick and rich in consistency, and while not sweet itself, it suggests a sweet finish on the tongue. Just a dollop of Baked Milk Yogurt accompanied by something modestly sweet turns a simple dessert or brunch dish into something truly luxurious.
Where to find Baked Milk Yogurt
I was introduced to Baked Milk Yogurt, made from sheep’s milk, by a vendor at a local farmers market. Where I live in Toronto this is the only source of Baked Milk Yogurt that I am personally aware of. It is also possible to make baked milk and baked milk yogurts at home, and there are a number of online tutorials that I have yet to try out myself. If you live in Toronto you can find Baked Milk Yogurt here.
How to use Baked Milk Yogurt
Baked Milk Yogurt can be used anywhere that a thicker, richer yogurt would be used, and especially lends itself to sweeter preparations. Try my Roasted Rhubarb with Maple, Lemon, Vanilla and Yogurt for a simple and delicious preparation that highlights the rich, mellow tang of Baked Milk Yogurt. You can enjoy the delicious inherent custard-like flavours of Baked Milk Yogurt and dollop it alongside fresh field berries, granola, or enjoy it simply topped with a sprinkle of maple sugar or honey. Baked Milk Yogurt would make a delicious accompaniment to baked crumbles and pies, and I am personally excited to try turning it into frozen yogurt in the summer amongst other new uses for this delicious and unique dairy product.
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