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{{Short description|Traditional fermented dairy product}} {{Short description|Traditional fermented dairy product}}
{{Infobox food {{Infobox food
| name = Ryazhanka | name = Ryazhenka
| image = ] | image = ]
| caption = | caption =
| alternate_name = | alternate_name =
| country = ]<ref name="rbth">{{cite web |last1=Drey |first1=Victoria |title=Want to feel like a Ukrainian? Drink Ryazhenka before going to bed! |url=https://www.rbth.com/russian-kitchen/328061-want-feel-russian-drink-ryazhenka |website=Russia Beyond |accessdate=31 July 2020 |date=18 April 2018 |quote=Nobody knows for sure when and who firstly came up with this unique recipe, but originally it was invented in Ukraine and then spread all over the Slavic region. In Ancient Rus they mixed milk with cream in special earthen pots and left them in a stove for hours on low heat until ryazhenka thickened enough.}}</ref> | country = ]<ref name="rbth">{{cite web |last1=Drey |first1=Victoria |title=Want to feel like a Ukrainian? Drink Ryazhenka before going to bed! |url=https://www.rbth.com/russian-kitchen/328061-want-feel-russian-drink-ryazhenka |website=Russia Beyond |accessdate=31 July 2020 |date=18 April 2018 |quote=Nobody knows for sure when and who firstly came up with this unique recipe, but originally it was invented in Ukraine and then spread all over the Slavic region. In Ancient Rus they mixed milk with cream in special earthen pots and left them in a stove for hours on low heat until ryazhenka thickened enough.}}</ref>
| region = | region =
| creator = | creator =
| national_cuisine = ] | national_cuisine = ], ] and ]
| course = | course =
| type = | type =
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| other = | other =
}} }}
'''Ryazhanka''' ({{lang-uk|]}})<ref>Also romanized ''riazhenka'' or ''riazhanka''</ref> is a traditional ] in ].<ref>{{cite book | editor = Ken Albala | title = Food Cultures of the World Encyclopedia | volume = 1 | page = 382 | year = 2011 | publisher = ABC-CLIO | isbn = 9780313376269}}</ref><ref name="TitNov">{{cite book | author1 = А. И. Титюнник | author2 = Ю. М. Новоженов | title = Советская национальная и зарубежная кухня | location = Москва | publisher = Высшая школа | date = 1977 | isbn = 9785458259040 | url = https://books.google.com/books?id=S9P5AgAAQBAJ&q=ряженка&pg=PA44}} </ref><ref>{{cite encyclopedia | encyclopedia = Encyclopedia of Ukraine | title = Traditional Foods | date = 2001 | url = http://www.encyclopediaofukraine.com/pages/T/R/Traditionalfoods.htm}}</ref> It is made from ] by ].<ref name="GOST">. Ряженка. Технические условия (International State Standard ] 31455-2012. ''Ryazhenka. Specifications''; in Russian)</ref> '''Ryazhenka''' or '''ryazhanka''' (]: ]; ]: ], {{lang-uk|]}})<ref>Also romanized ''riazhenka'' or ''riazhanka''</ref> is a traditional ] in ], ] and ].<ref>{{cite book | editor = Ken Albala | title = Food Cultures of the World Encyclopedia | volume = 1 | page = 382 | year = 2011 | publisher = ABC-CLIO | isbn = 9780313376269}}</ref><ref name="TitNov">{{cite book | author1 = А. И. Титюнник | author2 = Ю. М. Новоженов | title = Советская национальная и зарубежная кухня | location = Москва | publisher = Высшая школа | date = 1977 | isbn = 9785458259040 | url = https://books.google.com/books?id=S9P5AgAAQBAJ&q=ряженка&pg=PA44}} </ref><ref>{{cite encyclopedia | encyclopedia = Encyclopedia of Ukraine | title = Traditional Foods | date = 2001 | url = http://www.encyclopediaofukraine.com/pages/T/R/Traditionalfoods.htm}}</ref> It is made from ] by ].<ref name="GOST">. Ряженка. Технические условия (International State Standard ] 31455-2012. ''Ryazhenka. Specifications''; in Russian)</ref>


== Origin and etymology == == Origin and etymology ==
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Similar traditional products made by fermenting baked milk have been known in Russia as {{lang|ru-Latn|]}}.<ref name="Molokhovets">{{cite book |last=Molokhovets |first=Elena |translator-last=Toomre |translator-first=Joyce Stetson |title=Classic Russian Cooking: Elena Molokhovets' ''A Gift to Young Housewives'' |year=1998 |orig-year=1861 |publisher=Indiana University Press |page=369 |url=https://books.google.com/books?id=ttlCGJxfLRUC&q=varenets |isbn=9780253212108}}</ref> While some dictionaries define both names as synonyms,<ref>{{cite encyclopedia |author1=С. И. Ожегов |author2=Н. Ю. Шведова |title=Ряженка |encyclopedia=Толковый словарь русского языка |publisher=Российская академия наук. Институт русского языка им. В. В. Виноградова |location=Москва |date=1999 |isbn=5-89285-003-X |url=http://dic.academic.ru/dic.nsf/ogegova/211378}} ] |date=1999 |location=Moscow |publisher=V. V. Vinogradov Russian Language Institute of the Russian Academy of Sciences |language=Russian}}]</ref> the industry standard ] distinguishes between the two products, specifying somewhat different production processes.<ref name="GOST"/><ref name="GOST_Varenets">. Варенец. Технические условия (International State Standard ] 53508-2009. ''Varenets. Specifications''; in Russian)</ref> Similar traditional products made by fermenting baked milk have been known in Russia as {{lang|ru-Latn|]}}.<ref name="Molokhovets">{{cite book |last=Molokhovets |first=Elena |translator-last=Toomre |translator-first=Joyce Stetson |title=Classic Russian Cooking: Elena Molokhovets' ''A Gift to Young Housewives'' |year=1998 |orig-year=1861 |publisher=Indiana University Press |page=369 |url=https://books.google.com/books?id=ttlCGJxfLRUC&q=varenets |isbn=9780253212108}}</ref> While some dictionaries define both names as synonyms,<ref>{{cite encyclopedia |author1=С. И. Ожегов |author2=Н. Ю. Шведова |title=Ряженка |encyclopedia=Толковый словарь русского языка |publisher=Российская академия наук. Институт русского языка им. В. В. Виноградова |location=Москва |date=1999 |isbn=5-89285-003-X |url=http://dic.academic.ru/dic.nsf/ogegova/211378}} ] |date=1999 |location=Moscow |publisher=V. V. Vinogradov Russian Language Institute of the Russian Academy of Sciences |language=Russian}}]</ref> the industry standard ] distinguishes between the two products, specifying somewhat different production processes.<ref name="GOST"/><ref name="GOST_Varenets">. Варенец. Технические условия (International State Standard ] 53508-2009. ''Varenets. Specifications''; in Russian)</ref>


Similar products are {{lang|crh|]}} and {{lang|tr|]}}<ref name="ST"/> in Turkic countries. The milk should be ] before fermentation. This is the main difference of {{lang|uk|ryazhanka}}, {{lang|ru|varenets}}, {{lang|crh|qatiq}}, and {{lang|tr|kaymak}} from other ]. Similar products are {{lang|crh|]}} and {{lang|tr|]}}<ref name="ST"/> in Turkic countries. The milk should be ] before fermentation. This is the main difference of {{lang|ru|ryazhenka}}, {{lang|ru|varenets}}, {{lang|crh|qatiq}}, and {{lang|tr|kaymak}} from other ].


== Production == == Production ==
Ryazhanka is made by first ] milk before ] it on low heat for eight hours at minimum. Historically, this was done by placing a clay pitcher (''hlechik'') with milk in the traditional Ukrainian ] for a day until it is coated with a brown crust. Prolonged exposure to heat causes the ] between the milk's ] and ], resulting in the formation of ] compounds that give it a creamy color and caramel flavor. A great deal of moisture evaporates, resulting in a change of consistency. In household production, ] (]) is subsequently added to trigger fermentation. In modern industrial production, pure ] bacterial cultures ('']'' and '']'') are used instead.<ref name="GOST"/> The mixture is then kept in a warm place. The fermentation occurs at temperatures above ca. 40&nbsp;°C / 100&nbsp;°F and usually takes from three to six hours. Ryazhenka is made by first ] milk before ] it on low heat for eight hours at minimum. Historically, this was done by placing a clay pot (''glechik'' or ''krinka'') with milk in the traditional Ukrainian ] for a day until it is coated with a brown crust. Prolonged exposure to heat causes the ] between the milk's ] and ], resulting in the formation of ] compounds that give it a creamy color and caramel flavor. A great deal of moisture evaporates, resulting in a change of consistency. In household production, ] (]) is subsequently added to trigger fermentation. In modern industrial production, pure ] bacterial cultures ('']'' and '']'') are used instead.<ref name="GOST"/> The mixture is then kept in a warm place. The fermentation occurs at temperatures above ca. 40&nbsp;°C / 100&nbsp;°F and usually takes from three to six hours.


The ] of industrially produced ryazhanka is typically 3.5–4%, but in general it is allowed to vary from <0.5% (if made from ]) up to 8.9%.<ref name="GOST" /> The ] content is at least 3%.<ref name="GOST" /> The ] content is usually 4–5%. Like ], ryazhanka is free of harmful bacteria and enzymes and can be stored safely at room temperature for up to forty hours. The ] of industrially produced ryazhenka is typically 3.5–4%, but in general it is allowed to vary from <0.5% (if made from ]) up to 8.9%.<ref name="GOST" /> The ] content is at least 3%.<ref name="GOST" /> The ] content is usually 4–5%. Like ], ryazhenka is free of harmful bacteria and enzymes and can be stored safely at room temperature for up to forty hours.


==See also== ==See also==
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Revision as of 01:16, 31 August 2023

Traditional fermented dairy product
Ryazhenka
Ryazhenka
Place of originRussia
Associated cuisineBelarusian, Russian and Ukrainian
Main ingredientsMilk
Nutritional value
(per 100 g serving)
Protein≥3 g
Fat0.5−8.9 g
Carbohydrate4−5 g

Ryazhenka or ryazhanka (Russian: ряженка; Belarusian: ражанка, Template:Lang-uk) is a traditional fermented milk product in Belarus, Russia and Ukraine. It is made from baked milk by lactic acid fermentation.

Origin and etymology

Russian and Soviet sources call it Little-Russian ryazhenka, Ukrainian ryazhenka or Ukrainian soured milk (украинская простокваша, ukrainskaya prostokvasha) and attribute its origin to Ukrainian cuisine. The name is cognate with the Ukrainian "пряжений" as in "пряжене молоко" (pryazhene moloko, "baked milk").

Similar dairy products

Similar traditional products made by fermenting baked milk have been known in Russia as varenets. While some dictionaries define both names as synonyms, the industry standard GOST distinguishes between the two products, specifying somewhat different production processes.

Similar products are qatiq and kaymak in Turkic countries. The milk should be heated to a high temperature before fermentation. This is the main difference of ryazhenka, varenets, qatiq, and kaymak from other yogurt-based drinks.

Production

Ryazhenka is made by first pasteurizing milk before simmering it on low heat for eight hours at minimum. Historically, this was done by placing a clay pot (glechik or krinka) with milk in the traditional Ukrainian oven for a day until it is coated with a brown crust. Prolonged exposure to heat causes the Maillard reaction between the milk's amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color and caramel flavor. A great deal of moisture evaporates, resulting in a change of consistency. In household production, sour cream (smetana) is subsequently added to trigger fermentation. In modern industrial production, pure thermophile bacterial cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) are used instead. The mixture is then kept in a warm place. The fermentation occurs at temperatures above ca. 40 °C / 100 °F and usually takes from three to six hours.

The fat content of industrially produced ryazhenka is typically 3.5–4%, but in general it is allowed to vary from <0.5% (if made from skimmed milk) up to 8.9%. The protein content is at least 3%. The carbohydrate content is usually 4–5%. Like scalded milk, ryazhenka is free of harmful bacteria and enzymes and can be stored safely at room temperature for up to forty hours.

See also

References

  1. ^ Drey, Victoria (18 April 2018). "Want to feel like a Ukrainian? Drink Ryazhenka before going to bed!". Russia Beyond. Retrieved 31 July 2020. Nobody knows for sure when and who firstly came up with this unique recipe, but originally it was invented in Ukraine and then spread all over the Slavic region. In Ancient Rus they mixed milk with cream in special earthen pots and left them in a stove for hours on low heat until ryazhenka thickened enough.
  2. Also romanized riazhenka or riazhanka
  3. Ken Albala, ed. (2011). Food Cultures of the World Encyclopedia. Vol. 1. ABC-CLIO. p. 382. ISBN 9780313376269.
  4. ^ А. И. Титюнник; Ю. М. Новоженов (1977). Советская национальная и зарубежная кухня. Москва: Высшая школа. ISBN 9785458259040.
  5. "Traditional Foods". Encyclopedia of Ukraine. 2001.
  6. ^ ГОСТ 31455-2012. Ряженка. Технические условия (International State Standard GOST 31455-2012. Ryazhenka. Specifications; in Russian)
  7. ^ А. Сальникова; А. Толиверова (1880). Поваренная книга для молодых хозяек. Reprinted in Пасхальный домашний стол. Блюда к Великому посту и Пасхе. Litres. 2015. p. 105. ISBN 9785457836976. This milk product is called малороссийская ряженка (malorossiyskaya ryazhenka, 'Little Russian ryazhenka') in this book, with Малороссия (Malorossiya, Little Russia) being at that time a common geographical term referring to the territory of modern-day Ukraine.
  8. "Вестник статистики: орган ЦСУ СССР". Госстатиздат. 1969. {{cite journal}}: Cite journal requires |journal= (help)
  9. К. С. Петровский (1975). Гигиена питания (in Russian). Москва: Медицина. ISBN 9785458294584.
  10. Молочная промышленность (in Russian). Москва: Пищепромиздат. 1981.
  11. Молочная и мясная промышленность. Москва: Агропромиздат. 1988.
  12. В. В. Похлебкин (1983). Национальные кухни наших народов. Москва: Пищевая промышленность. p. 71.
  13. Ж. Ж. Варбот (2012). Исследования по русской и славянской этимологии. Санкт-Петербург: Нестор-История. p. 573. ISBN 978-5-98187-777-3.
  14. Molokhovets, Elena (1998) . Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives. Translated by Toomre, Joyce Stetson. Indiana University Press. p. 369. ISBN 9780253212108.
  15. С. И. Ожегов; Н. Ю. Шведова (1999). "Ряженка". Толковый словарь русского языка. Москва: Российская академия наук. Институт русского языка им. В. В. Виноградова. ISBN 5-89285-003-X.
  16. ГОСТ Р 53508-2009. Варенец. Технические условия (International State Standard GOST 53508-2009. Varenets. Specifications; in Russian)
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