Homemade fermented baked milk

Fragrant, tasty, healthy homemade fermented baked milk. Cooking with a multicooker.

Ingredients

• sour cream 25% 400 g
• milk 3.2% 2 l

Directions

1. 1. Pour milk into the slow cooker and cover with steaming dishes, it will not let the milk escape. We turn on the "extinguishing" mode for 6 hours. For the first 30 minutes, it is imperative to monitor the milk, about every five minutes open the lid so that the milk settles. As soon as it boils, it will no longer be necessary to look.
2. 2. I remove the foam, mine don’t like it, but I don’t advise you to remove it, it is very tasty in ryazhenka
3. 3. When the milk is at room temperature.
4. 4. Add sour cream and stir well. If you have foam, then gently push it aside, mix in sour cream and return the foam to its place. We leave for 6-8 hours, I left it for the night.
5. 5. And then we send it to the refrigerator for a couple of hours, and the fermented baked milk will become even thicker.