Baked milk

Prolonged exposure to heat causes reactions between the milk's amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color and caramel flavor.

The stove in a traditional Russian loghouse (izba) sustains "varying cooking temperatures based on the placement of the food inside the oven".

Like scalded milk, it is free of bacteria and enzymes and can be stored safely at room temperature for up to forty hours.

[9] Ryazhenka and varenets are fermented baked milk products, a type of traditional yoghurt.

In peasant communities, varenets has been made in the traditional East Slavic oven by "baking sour milk to a golden brown color".