Baked milk, known as "ryazhenka," is a popular fermented drink in Russia and former Soviet countries. It is made by baking milk at low temperatures for several hours to thicken and caramelize it. After cooling, a fermented culture is added for additional fermentation. Baked milk has a creamy consistency, tan hue, and subtly sweet caramelized flavor. It originated as a way to preserve excess milk and has become a beloved staple in the region. It is safe for lactose and casein-intolerant diets and can be enjoyed on its own or used in various recipes.