A homemade ryazhenka in the multivark. How to cook a fermented burger in a multivark "Redmond"

In this article we will tell you how to prepare a burger in a multivariate. As you know, kitchen machines of different firms have different modes, so it is difficult to give a universal recipe. We will also describe the ancient way of making ryazhenka. This sour milk product will surprise you with a gentle velvety taste. It does not look like acidic liquid with lumps, which we usually buy in packages or jars with the label "Ryazhenka". It should also be taken into account that when we prepare the drink with our own hands, we can adjust the fat content of the product ourselves and be sure that only the best components were used.

History of appearance

Ryazhenka arose at the junction of Byzantine and Slavic cultures. Together with the elevation of Christianity from Constantinople penetrated into Kievan Rus and such a mundane but useful product as "Greek milk." It represented many layers of foam. It is not difficult to guess how it was done: waiting until a film forms on the surface of the milk, a dull object was lowered to the bottom to give room for the appearance of a new one. In Ukraine, such a treat (which was eaten with a spoon) was called a crossbow. And immediately put forward their response to the Romans. Milk was poured into clay pots and tormented for several hours in a hot oven. Then add sour cream and again put in heat. The drink turned out to be simply divine: with a smooth texture, a delicate creamy taste and a pinkish color. But centuries have passed, and now a burger in a multivarquet can be prepared.

Difficulties of production in modern conditions

I think, on the whole, you have already guessed the method of making ryazhenka. Milk is first made melted due to long standing in a heated oven. When it becomes beige-pink, with a delicate creamy taste, a colony of lactic acid bacteria is launched there, so that the milk squeezes in the heat. That's all the wisdom. The only question is how to translate this simple theory into reality. After all, not all houses have preserved traditional Ukrainian furnaces. And in the food industry, where everything is aimed at producing goods quickly and in large quantities, fermented and fermented at all with thermophilic bacteria. How do you make a delicious drink? Household appliances help us here. Ryazhenka in the multivark "Redmond", "Panasonic", "Molinex" or "Philips" - this is not a fantasy.

Which milk to choose

In this matter, we must remain adherents of the old tradition and ignore all that production in tetrapacks, where it is written that it can be stored for six months. Also, we must reject skim milk, because there is not enough fat in it to turn into melted milk . For the basis for ryazhenka should go to the market.
Milk, which we need to buy, is called "nezbyranane" in Ukraine. This means that it has not passed the process of separation. Usually peasants leave a nude to stand for a couple of hours, after which they remove the tops - creams, which are later used for cooking butter or sour cream. And under the name "milk" they sell what's left in the bottom of the separator. So, to get a delicious burger in a multivark, we need just a fresh nada.

Preparation of melted milk

Fantasy of the population is truly inexhaustible. Some folk craftsmen manage to "hide" milk in a conventional oven, and even in a thermos. What do we need for this? Dishes that would keep the heat well. Have you left a legacy from the great-grandmother of a clay refractory pot? In Ukraine, they sell such krinks for the national dish - chanakhi, but they will also fit for making melted milk and ryazhenka. So, we boil the milk in a usual saucepan, pour it into such a pot and put it in a preheated but switched off oven for two hours. You can pour boiling liquid and a thermos, but the effect will be not the same. But if we have a burger in the multivark on our agenda, then why not cook ghee with milk? We pour a cold product into the bowl from the evening, close the lid. We set the menu "quenching", and on the timer - six hours. And voila: in the morning you are waiting for melted milk.

Ryazhenka in the multivark "Redmond"

This machine is ideal for making a sour-milk drink, because it has an excellent program "Multipore". In addition to a liter of melted milk and 250 grams of fatty sour cream, we need jars with lids and a silicone mat (or a soft cloth). We'll equip ourselves with a whisk for whipping and prepare a bowl for mixing the ingredients.

So, spread the sour cream. We work with a whisk to send bubbles. With a thin trickle we pour melted milk. We beat the mass for some time to achieve uniformity. Spill the liquid in jars, cover them with lids, so that the inside does not penetrate the condensate. We spread the bottom of the bowl of the multivark with a rug or napkin. We put jars, close the lid of the machine. In the menu, choose the program "multipup", set the temperature - 40 degrees - and time - ten hours. Everything, you can say that your homemade ryazhenka in a multivarquet is ready. It remains only to remove the jars and put them in the refrigerator.

Do not be surprised if the product you pulled out of the machine is liquid. In the cold, it necessarily thickens. By the way, if you care about a figure, you can use for souring melted milk, not sour cream, but natural yogurt. Then the taste of the drink turns out to be more gentle, but without a characteristic acidity.

Ryazhenka in the multi-bar "Panasonic"

In this machine, a slightly different menu, so it makes sense to give a separate recipe for the preparation of the drink. Kitchen machine "Panasonic" is good because it allows you to cook a fermented woman in one bowl. So, pour a liter of ordinary cold milk, close the lid of the multivark and install the "quenching" mode for six hours. After that, we cool the liquid to 36 degrees - the temperature of the human body. This regime is ideal for the development of lactic acid bacteria. Pour a little milk into the glass, mix it with three tablespoons of fatty (at least 20%) sour cream. We return the liquid with this ferment to the bowl of the multivarquet, mix it well with a wooden spatula. Close the lid and press the power button. This is the heating mode. After 25 minutes turn off the car, but do not lift the lid. Only six hours later, the ferret in the multivarquet will be ready. We transfer it to the refrigerator for thickening.