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The milk skin is referred to as "penka" ("little foam") in Russian, and is infamous as the least favorite thing among children, but is used as an ingredient in some haute cuisine dishes like Guryev porridge. The skin that forms on baked milk is higher regarded and is preferred for those dishes.
Ryazhenka, or ryazhanka (Russian: ряженка; Belarusian: ражанка, Ukrainian: ряжанка), [2] is a traditional fermented milk product in Belarus, Russia, and Ukraine. [3] [4] [5] It is made from baked milk by lactic acid fermentation. [6]
The Russian method permits production of kefir on a larger scale and uses two fermentations. The first step is to prepare the cultures by inoculating milk with 2–3% grains as described. The grains are then removed by filtration and 1–3% of the resulting liquid mother culture is added to milk and fermented for 12 to 18 hours. [40]
It is a common breakfast drink in Ukraine, Belarus, and Russia. In peasant communities, varenets has been made in the traditional East Slavic oven by "baking sour milk to a golden brown color". [10] In the Soviet era, the name "ryazhenka" came to be applied to a government-produced creme-colored drink without the skin. [11]
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Kumis (/ ˈ k uː m ɪ s / KOO-mis, rarely / ˈ k ʌ m ɪ s / KUM-is), alternatively spelled coumis or kumyz, [a] also known as airag (/ ˈ aɪ r æ ɡ / EYE-rag), [b] is a traditional fermented dairy product made from mare milk.
China may have concluded that Russia cannot win – and may now fear that a devastating defeat for Putin in Ukraine could threaten regime change in Moscow
There are approximately 200 fasting days —especially the Great Fast (Lent)— when drinking milk was prohibited by Christian Orthodox ecclesiastical authorities. The practice of milk-drinking during these fasts was first sanctioned by the Nestorian Church in the 11th century in order to accommodate the conversion of some 200,000 Turkic Christians, who lived on meat and milk, to Nestorian ...