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Ryazhenka is a fermented dairy drink obtained from cow's baked milk through lactic acid fermentation using thermophilic lactic acid streptococci and pure cultures of Bulgarian bacillus (fermented for 3–6 hours). It has a yellowish-brownish tint and a traditional fermented milk taste. A national product of Russian, Belarusian, and Ukrainian cuisines.

In cooking, ryazhenka is consumed as a standalone drink and is used for making okroshka, cold soups, sauces (sour cream, garlic, berry), salad dressings, marinades (for meat, chicken), baked goods (pancakes, fritters, pancakes, muffins, cakes, sponge cakes, pies, pastries), casseroles (curd, grain, vegetable), porridges, desserts (mousses, puddings, jellies, ice cream, cocktails), smoothies, and dipping sauces. Ryazhenka pairs well with honey, sugar, jam, preserves, syrup, berries, fruits, nuts, dried fruits, chocolate, cinnamon, vanilla, mint, ginger, oatmeal, muesli, granola, and bran.

Ryazhenka is rich in protein, calcium, phosphorus, potassium, magnesium, sodium, vitamins (A, E, D, K, B vitamins), organic acids, and probiotics. In folk medicine, ryazhenka is used as a general tonic, anti-inflammatory, digestion-improving, intestinal microflora-normalizing, and recovery agent after antibiotics for gastritis, colitis, dysbiosis, constipation, diarrhea, anemia, atherosclerosis, hypertension, osteoporosis, and for strengthening the immune system.