Ragenka (rah-jen-kah) is a variation on traditional yogurt, which is usually made by combining milk and natural yogurt, and is very rich and nourishing. If the only milk obtainable contains no cream, then add
1 teaspoon of single cream to the milk before baking.
1 pint creamy milk
1 tablespoon yogurt
Preheat the oven to very cool 275°F (Gas Mark 1, 140°C).
Pour the milk into a 1-pint ovenproof dish. Place it in the oven and bake for 2 hours or until a brown skin forms on the surface of the milk. Remove the dish from the oven and allow it to cool to lukewarm.
Insert the tablespoon of yogurt under the skin and leave the dish in a warm, draught-free place to set. When it has cooled and set, serve in individual dishes, cither on its own or accompanied by sugar, jam or honey.