Ukrainian Baked Fermented Milk

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This traditional Ukrainian baked fermented milk is prepared in the ryzhanka style: whole milk is cultured with live sour cream, then slowly baked to develop a soft tan crust and a deep, gently caramelized flavor. The finished dish is thick, tangy, and creamy enough to eat with a spoon. Serve it chilled for breakfast or as a light, nourishing dessert.

Nutrition Facts

Per serving (estimated)

• 240 kcalCalories
• 12 gFat
• 7 gSaturated Fat
• 18 gCarbs
• 0 gFiber
• 17 gSugar
• 9 gProtein
• 210 mgSodium
• 380 mgPotassium
• 300 mgCalcium
• 0.2 mgIron
• 2 mgVitamin C
• 115 mcgVitamin A

Ingredients

For the cultured milk base

• 4 cups (960 ml) whole milk, preferably unhomogenized
• 1/2 cup (120 g) full-fat live-culture sour cream or kefir
• 2 tablespoons (25 g) granulated sugar, optional
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt

For serving (optional)

• 1/2 cup mixed fresh berries
• 2 tablespoons honey or extra sour cream
• 1 tablespoon chopped toasted walnuts

Directions

1. Pour the milk into a heavy-bottomed saucepan and bring it just to a bare simmer over medium heat, stirring frequently so the bottom does not scorch; once small bubbles ring the edges, remove from the heat.
2. Stir in the sugar and salt until dissolved, then let the milk cool to about 110°F (43°C) so it feels warm like bathwater but is no longer hot.
3. Whisk the sour cream (or kefir) into the warm milk until completely smooth, then stir in the vanilla; this introduces the live cultures that will thicken and gently ferment the milk.
4. Pour the cultured milk into a wide ceramic or glass oven-safe baking dish (about 8×8 inches), cover tightly with a lid or foil, and leave in a warm, draft-free spot for 8 to 12 hours until the milk has thickened and smells slightly tangy.
5. Preheat the oven to 250°F (120°C), uncover the dish, and bake for 60 to 75 minutes until the surface develops a pale golden-tan color and the mixture has reduced to a thick, spoonable consistency.
6. Carefully lift out of the oven (it will be very hot) and set on a wire rack to cool to room temperature, about 45 minutes.
7. Cover and refrigerate for at least 4 hours or overnight so the fermented milk chills fully and sets into a soft, creamy spoonable curd.
8. Scoop into small bowls, swirl with honey or extra sour cream, and top with fresh berries and toasted walnuts just before serving.

Cook’s Notes

• Use the freshest, highest-fat whole milk you can find; non-homogenized milk gives the richest, most traditional texture.
• If you do not have a warm spot for culturing, place the covered dish in an oven with just the pilot light on or wrap it in a thick towel on a heating pad set to low.
• For a deeper caramel flavor and a darker top, raise the oven temperature to 275°F (135°C) for the final 15 minutes of baking.
• Traditional ryzhanka is often made without sugar; rely on the natural lactose sweetness and increase the vanilla for a rounder finish if you omit it.
• The dish keeps well covered in the refrigerator for up to 4 days; stir gently before serving as a little whey may pool on top.

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