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What is milk katyk? Katyk - what is it and what is it eaten with? Benefits of katyk, medicinal properties

The fermented milk delicacy, famous in Central Asia, is prepared from boiled whole milk by fermenting for 8-12 hours at human body temperature. Katyk has good taste, high acidity, and is well suited for dressing salads, preparing ayran, as an additive to soups or eaten as an independent dish.

Technology

To prepare katyk, cow, buffalo, sheep milk or a mixture of them can be used. Katyk is prepared only from natural milk using a special starter that is passed down from generation to generation and “lives” in a certain area. The milk is boiled, evaporating a certain amount of water, cooled to human body temperature, the starter is added, mixed and left for 12 hours to mature. Take one tablespoon of starter per liter of milk. You should mix everything thoroughly, wrap it well in something warm and leave it in a warm place. It is very important not to touch the future katyk for 12 hours - microorganisms do not like shaking or even vibration. After 12 hours, the container with the katyk is put into the refrigerator to stop the fermentation process and thickening. After a few hours, the katyk is ready.

Tatar katyk is made from baked milk. The technology for its preparation is somewhat different. The milk is kept for a long time at a temperature of about 90 °C in a clay container, where it gradually thickens to the state of thick cream, after which it is cooled to 40 °C, the starter is added, wrapped and left in a warm place for 8-10 hours. The finished katyk is placed in the refrigerator.

Application

Katyk can be added as a dressing, mixed with herbs and pepper and eaten as a separate dish. Can be added to mung bean or mung bean soups. The so-called “fried soups” are very popular, the ingredients for which are fried over high heat and then poured with katyk. Another use is for homemade noodles.

Ezhegey is popular in Kazakh cuisine - a special cottage cheese made from katyk and salt and used in stewing meat and poultry, similar to sour cream.

Katyk can be diluted with mineral water and adding salt to get ayran. Chivot is made from katyk with fermented dill and salt - a seasoning for meat dishes. In Azerbaijani cuisine, ovdukh soup with veal and eggs is made with katyk, and in Uzbek and Tajik cuisine they make chalop, a cold summer soup of vegetables seasoned with spices, garlic and salt, doused with katyk.

Useful properties

Katyk suppresses putrefactive intestinal bacteria, restores healthy microflora and increases the natural protective functions of the body. Katyk has a general strengthening, tonic effect, helps to prolong youth and maintain health. It is believed that the famous eastern centenarians owe their good health to katyk.

Interesting fact

In some families in the Caucasus, katyk is prepared every day, and their own “family” starter is preserved for several generations.

Calorie content of katyk

Calorie content of katyk - 56 kcal.

10:27

Lactic acid drinks have been known for a long time, their range is expanding, and they have a beneficial effect on health.

Which one is most useful? And is it possible to give preference to something?

Let's figure out what is healthier for the intestines and the body as a whole: kefir or fermented baked milk, yogurt or katyk, Varenets or snowball?

Kefir

The drink is prepared from cow's milk with a low percentage of fat using kefir grains., which represent the cohabitation of several types of microorganisms.

Each manufacturer’s starter differs and is kept secret. Kefir has ethyl alcohol.

The effect of the product on the body is as follows:

  • helps to lose weight;
  • prevents and treats health problems;
  • improves immunity.

Taking kefir daily for a week improves your blood condition. Casein is easier to digest from kefir than from milk.

However It is not advisable to drink kefir for people with high stomach acidity. It enhances tonic contractions of the intestines and has a mild laxative property, so patients with colitis and fecal incontinence need to drink it in small quantities.

Ryazhenka

The drink is fermented with baked cow's milk, baked cream or sour cream.(in a ratio of 3:1) for 3-6 hours, which makes it brown-yellow and “soft”, pleasant to the taste. All bacteria remain alive.

The amount of nutrients in the product is the same as in the raw material - milk, they are better absorbed by the body compared to kefir, and protein is absorbed more completely than from milk.

The drink contains more fat than kefir, so you can’t lose weight with it (you can’t gain weight either).

Ryazhenka, compared to kefir, copes better with thirst, helps overcome bloating after a feast, and contains more protein and nutrients.

Curdled milk

The preparation of the product is based on fermentation of milk with lactobacilli, or Mechnikov's bacillus, or yeast. Depending on this, different types of yogurt are produced.

The fat concentration in the drink is the same as in milk - 3.2% or lower (if low-fat milk was used as a basis).

Curdled milk – a product for diets, since it is fully absorbed, has a high energy value, and has a beneficial effect on intestinal function.

1 glass of fermented baked milk and yogurt contains a quarter of the daily requirement and 20% of the need for vitamin B2 and. Both normalize hormonal levels.

Katyk

The product is made from the milk of goats, cows, sheep, mares, buffaloes, which is evaporated and boiled for a long time to make it more concentrated and fatty, then filtered through cheesecloth.

For fermentation, add yesterday's katyk or yogurt with fresh milk at the rate of 100 g per 1 liter of milk. The older the mushrooms, the stronger the drink.

Fermentation is carried out in a warm place for 6-12 hours. After this time, the drink is taken out into the cold to compact the clot.

The benefits of katyk are expressed in:

Snowball

To make snowballs, whole milk with 7% sugar is heated to 85 ° C and kept for 10 minutes, then crushed under pressure so that the fat droplets are distributed throughout the entire volume.

After this, add the starter and wait 4-5 hours, then mix and cool to 5-7 °C. At the end, up to 10% syrup can be added.

The drink can be consumed if you have a stomach ulcer., but not during an exacerbation. In addition, he:

Snowball contains minerals and vitamins found in kefir and fermented baked milk, has low calorie content and a pleasant taste, and does not increase stomach acidity.

Sugar or berry syrups must be added to it, but you shouldn’t abuse it.

Varenets

This is a type of curdled milk based on baked milk.. The starter is sour cream or cream. Baked milk is made by slowly boiling cow's milk until it reduces by a third in volume and turns red.

The resulting raw material is seasoned with sour cream at the rate of 200 g per 1 liter, the container with the mixture is closed and kept for 3-4 hours in a warm place.

No sugar is added to Varenets; it is less fatty and high in calories than fermented baked milk, but still gives a feeling of satiety.

Positive effects on the body manifests itself in the fact that it:

  • normalizes the functioning of blood vessels, bones, sebaceous glands;
  • rejuvenates;
  • heals the lungs after tuberculosis;
  • reduces the effect of drugs on the liver;
  • as a mild laxative, cleanses the intestines.

Let's sum it up

Comparison table for fermented milk products:

Product Fermentation Bacteria Milk Compound
Kefir fermented milk, acetic acid, alcohol lactic acid bacilli and streptococci, 20 types of yeast, acetic acid bacteria, bifidobacteria fresh , P, Ca, vitamins A, B, C, D, E, H, PP, amino acids
Ryazhenka combination of lactic acid and alcohol lactobacilli, acidophilus bacillus, bifidobacteria, bulgaric bacillus melted, cream Ca, P, Na, K, Fe, vitamins A, B, C, D, PP
Curdled milk lactic acid lactic acid, acidophilus, Bulgarian bacillus, lactic yeast fresh vitamin B, C, fatty acids, amines
Katyk lactic fermentation Bulgarian bacillus and fermented milk streptococci in a clear proportion boiled Fe, Ca, P, Cu, Si, vitamins A, B, D, E
Snowball lactic acid heat-loving fermented milk streptococcus and Bulgarian bacillus fresh Fe, Cr, P, I, Ca, vitamins A, C, D, PP, amino acids
Varenets together lactic acid and alcohol lactic acid streptococci not afraid of heat, Bulgarian bacillus, yeast high fat melted butter K, P, Cl, Ca, Na, S, Fe, F, Sn, Cr, Mo, Mn, Cu, 8 mg cholesterol, 4 g sugar, acids, vitamins A, B, C, PP

Although Fermented milk products have different effects on health, their actions have a lot in common:

  • all drinks slow down putrefactive decomposition in the intestines and protect against poisoning;
  • kefir and Varenets help with anemia;
  • Katyk and snowball restore strength after illness and exercise.

Milk fat has a choleretic effect. All drinks fermented with lactic acid bacilli contain lactic acid, which increases appetite and promotes kidney function.

Kefir better than all other fermented milk drinks, it restores beneficial intestinal microflora.

The champion in digestibility is fermented baked milk, but it has the highest calorie content. The benefits of lactic acid drinks are determined by what point of view you look at them from.

Kefir and curdled milk do not simmer; they retain beneficial bacteria; During heat treatment (ryazhenka, Varenets), not only pathogenic but also beneficial bacteria die.

Curdled milk is better than kefir: Raw milk sours on its own, without introducing a culture of microorganisms.

Everything made by “nature” is better than the technological process. There are health restrictions for taking kefir.

All products are healthy, you need to choose based on taste preferences. Nevertheless doctors prefer fermented baked milk, because the microbes in it are the most useful.

Katyk is a drink of the Turkic ancient peoples. In their national cuisine, this product is used as a variety of seasonings for almost all dishes, for the preparation of traditional Kurt cheese, and is also drunk in its natural form. The recipe for the ancient drink has been passed down from generation to generation for many years, and relatives use the same starter for it for several months.

For real katyk, you can use any milk, but the main thing is that it is natural. The milk should be boiled, cooled to human body temperature and a tablespoon of starter should be added per liter of milk, and then the resulting liquid should be left for 12 hours. After 12 hours, you need to mix the milk and wrap it in something warm. Now you need to leave the future katyk again for 12 hours, and it is not recommended to touch it, since lactic acid bacteria do not like exposure to air. After this time, the container should be sent to the refrigerator until it thickens. After a few hours, the drink is ready. It should be stored in a cool or cold place, such as a refrigerator or basement.

Properties of katyk

Katyk ferment contains a huge number of lactic acid bacteria, for example, streptococci and Bulgarian bacilli, thanks to which the product has high nutritional value. Microorganisms prevent the development of harmful putrefactive bacteria in the human body, help restore a healthy balance of the intestines and stomach, and increase the body’s protective functions. The drink helps to gain eternal youth and can strengthen and tone the skin.

Benefits of katyk

The drink contains a large amount of copper, calcium, silicon, phosphorus, iron, zinc and vitamins E, A, D and B. Some of its types are low in calories, which allows people on a diet to consume this product. It also stimulates appetite and cleanses the intestines of toxins, thereby reducing a person’s weight. The product can be drunk by pregnant or lactating women. The drink not only reduces cholesterol and sugar levels, but also prevents the appearance of kidney stones and improves body tone.

Application of katyk

The ancient drink can be added to a variety of salads as a dressing or mixed with spices and herbs. Often vegetables are fried in a frying pan and then poured over them with katyk, resulting in “fried soup.” It is also added to soups, for example, from mung (beans) or mung beans. Homemade noodles are also prepared with it.

Yezhey cottage cheese, which is mainly used in Kazakh cuisine for making stews or poultry, is made from salt and katyk.

It can be diluted with mineral water to obtain another, no less healthy drink, ayran. If you add salt and fermented dill to katyk, you get a seasoning for various meat dishes, which is popularly called chivot. Tajik and Uzbek cuisines are famous for their summer fresh vegetable soup - chalop, which consists of garlic, spices, salt and katyk. Azerbaijanis prepare ovdukh - soup with eggs, veal and katyk.

Harm from katyk

Katyk is mainly a fatty product, so it is not recommended for people who are obese. It is important to find a truly natural drink, as a fake can be dangerous to the body. Before using it, you should consult your doctor, because intolerance to dairy products may occur. It should not be given to children under 10 years of age, as it can harm their digestion. Drinking an expired drink can cause diarrhea and severe poisoning.

Cachasa >>

Katyk has long been a favorite drink of the Turkic peoples. It is also quite often used as a dressing for soups and salads. Katyk differs from yogurt in that it is fattier and denser, and its preparation requires certain knowledge and skills. What properties does this product have and is it worth introducing it into the diet of lovers of Russian cuisine?

Benefits of katyk

Katyk will be useful only if it is prepared correctly. Since unique starters that contain Bulgarian bacillus and lactic acid streptococci are used for its preparation, the drink has high nutritional value, especially for those with impaired intestinal microflora. This happens to those who suffer from constant dysbiosis and stomach upsets or have recently taken a course of antibiotics. For people who do not have digestive problems, katyk is useful in that it prevents intestinal diseases and strengthens the body's defenses by suppressing the action of putrefactive intestinal bacteria. The effect of the drink can prevent the appearance of kidney stones.

The drink stimulates appetite and improves immunity, so it is useful for children to drink. However, you should definitely consult a pediatrician, since nutritionists do not recommend drinking katyk for children under 10 years of age.

For those who want to reduce their weight, katyk is indicated for the reason that it cleanses the body of toxins and reduces sugar and cholesterol levels.

Katyk contains a whole vitamin and mineral complex, represented by vitamins B, A, D and E and minerals - phosphorus, silicon, calcium, copper and zinc. Consuming katyk is beneficial for those who have skin problems, as thanks to the action of beneficial bacteria, the skin is toned, cleansed and restored. The product is useful for those who want to maintain their youth and improve their health.

Why is katyk harmful?

Since katyk is a rather fatty and high-calorie product, it is not recommended for people who are obese or have extra pounds. For diets, you should use katyk, which has a small percentage of fat content. For the same purposes, you can dilute katyk with mineral water and consume it throughout the day.

It is important that the katyk be prepared strictly according to the recipe, since if the product turns out to be of poor quality, it can cause an upset stomach.

Do not forget that the product will be useful only if it is natural; any counterfeits can cause serious harm to the body.

Turkic and Bulgarian culinary traditions gave katyk to humanity. This is a specific national fermented milk drink. Locals drink katyk in its pure form (like regular kefir/milk) or add it as a dressing to salads and soups. The age of the drink has long exceeded 2 thousand years. The secrets of preparation, the peculiarities of aging and selection of ingredients are passed on from generation to generation with trepidation. Despite its age, the recipe has reached us in its original form, preserving the authenticity and originality of the Turkic people.

Why has katyk gained popularity and how can it surprise the modern sophisticated consumer?

General characteristics

Feature of the name: the word “katyk” is translated from Turkic as “food additive”, from Uyghur (indigenous people of East Turkestan) - food vinegar. The particle “khat” is used to denote seasoning, sauce and other additives to dishes.

Katyk is a fermented milk drink. It is produced by fermenting milk with special bacterial cultures. The main difference between an exotic drink and, for example, the familiar yogurt is heat treatment. Before fermentation, milk is heated to 100.2°C. By boiling, the final product is fattier, richer and more nutritious.

When heated, a third of the milk evaporates. The remaining liquid is fermented for 7-10 hours at an ambient temperature of 20 to 40°C. In order for the liquid to change its taste and consistency, shaking and even slight stirring must be avoided. The technology for making katyk involves tinting it with cherries or beets. The products not only provide a juicy, muted shade, but also dilute the flavor palette with bright, sweet notes.

Modern industrial producers have not moved away from traditional technologies and continue to prepare classic katyk with the help of robots and massive installations. To increase their audience reach, companies produce not only a “clean” drink, but also a low-fat, fruity drink, additionally enriched with vitamins, with seeds/cereals/bran.

During the production of katyk, a by-product is released - suzma (suzbe). After the already thickened fermented milk raw material is filtered, a specific mass remains. Its consistency is similar to slightly hardened sour cream, and the taste is richly milky with barely perceptible hints of bitterness. Suzma can also be eaten, but in industrial enterprises the product is most often thrown away.

The shelf life of the finished fermented milk product does not exceed 3 days. After 3 days, the drink becomes rancid, sour, with a pungent aftertaste. But the locals found a use even for sour katyk. It is added to soups or broths to give the liquid a special spicy hue. Chalop (national Asian cold soup), salads (added as a dressing), main courses and drinks (for example, ayran) are also prepared from katyk.

A minimum shelf life promises significant losses for the manufacturing company, so special harmless components are added to the drink to extend the sales time.

Composition features and beneficial properties

The nutritional value and beneficial vitamin composition are determined by the specifics of the starter. It is in it that beneficial lactic bacteria are concentrated, which restore the intestinal microflora, suppress the development of putrefactive formations, inflammation and damage. Manufacturers claim that daily use of katyk stabilizes the functioning of the abdominal organs, strengthens the body, preserves youth, and strengthens bones. The manufacturing company relies on the interaction of the Bulgarian bacillus and lactic acid streptococci. These components are responsible for:

  • high level of absorption of nutrients from food products;
  • the presence of vital vitamins and nutrients;
  • restoration and normalization of internal microflora;
  • functionality of the gastrointestinal tract;
  • rejuvenation of the body;
  • strengthening the protective function of the immune system.

In the 1900s, Ilya Ilyich Mechnikov (a biologist) advocated the consumption of fermented milk products. The scientist argued that they could deal with putrefactive formations, infections, viruses much faster and more effectively, compared to the medications of that time. Mechnikov emphasized the ability of lactic acid bacteria to acclimatize in the internal environment and “serve for the benefit of the organism in which they live.”

Modern medicine has refuted the biologist's arguments. The pharmacological environment was able to achieve unprecedented progress, and scientists moved milk and its derivatives from the category of “healthy foods” to the category of “extremely dangerous”.

What are the dangers of milk and dairy products?

We are talking about milk of animal origin. The benefits of plant milk (soy, coconut, nut, etc.) have been proven and are actively used in the field of nutrition.

It is not the milk itself that poses a danger to the human body, but the components included in the composition. There is not a single dairy product that does not contain lactose and harmful hormones. After 5 years, the human body stops producing lactase (the only enzyme that can efficiently digest and absorb milk sugar). As a result, the majority of the adult population develops lactose intolerance. It can manifest itself as acne, sharp abdominal pain, dizziness, nausea, and vomiting. In especially severe cases, one glass of katyk can cause hospitalization.

Scientists have found that milk thins bones and does not strengthen them, as advertised. Moreover, excessive consumption of milk is fraught with:

  • exacerbation of acne;
  • increased risk of cancer;

The risk of developing breast or prostate cancer increases by more than 30%. This jump occurs due to the effects of dioxidin (a high-frequency chemical compound found in milk) on the human body:

  • “washing out” calcium from the body;
  • hormonal imbalances.

Is it necessary to completely give up dairy products and katyk in particular?

Drinking milk is an individual choice for each person. Complete refusal will indeed have a beneficial effect on the quality of human life, but if until today you drank a glass of katyk every day, then do not force yourself to completely exclude it from your diet. Stress and the constant desire to perform your daily milk ritual can also cause many problems and, at a minimum, depression. You can drink milk and its derivatives only under one condition - an adjusted dosage.

Complete restriction occurs only in case of individual intolerance or the presence of serious pathologies (determined by the treating doctor). Try to reduce the percentage of milk and its derivatives consumption to 1 liter per week. You will feel inner lightness, minimization of rashes, normalization of the digestive system.

Types of fermented milk product

The traditional recipe for katyk has been criticized more than once and attempts have been made to improve it. Modern manufacturers have created a sweet, salty, spicy, sour, fruity fermented milk product that has found its niche in the market.

Popular additives in katyk:

  • beet juice;
  • cherry;
  • dry crushed spices;
  • bran/cereals;
  • hot pepper;
  • green;
  • mineral water.

Another famous Turkic drink, ayran, is prepared on the basis of katyk. It has a denser consistency and a diluted milky taste. An unprecedented wave of popularity of ayran occurred from the 70s to the 90s. According to government documents, several dozen enterprises were preparing the drink for sale in 16 union republics.

Use in cooking

The traditional refreshing taste of katyk has failed to gain widespread popularity. Only local establishments use it on menus, and on store shelves the drink occupies only a third of the shelf. But the market dictates its own conditions, so even this third of the shelf found its buyers. The product attracts with its uniform texture and dense, rich taste. To make the drink softer, it is diluted with water (most often mineral), spices, fruits and various juices.

The Turkic culinary tradition involves the use of katyk in many national dishes. The fermented milk ingredient is a must for pilaf, national soups and main courses. Among the gastronomic wonders is fried katyk soup. The cooking technology is as simple as possible - various vegetables are fried in vegetable oil, poured with katyk while still warm and served immediately. Not every body will respond with gratitude to a delicacy, so inexperienced tourists are better off looking for a more acceptable culinary tour. Locals recommend trying katyk with homemade noodles and legumes, veal and chicken eggs, or Tajik chalop soup.

Eastern haute cuisine is known for its hegey. This is a special type of cottage cheese, which is served as a main dish, used as a filling or dressing. Hegey is prepared using katyk. The most favorite and popular combination is hedgehog and any type of meat (preferably poultry). No less popular are sweet katyk or cottage cheese based on it. Most often this is a delicacy that is offered to children and unprepared tourists.

The Turks claim that katyk gives dishes a special charm in the form of a light fermented milk trail, a softer and richer taste. A sophisticated Turkic consumer can easily determine the presence, quality and even quantity of the fermented milk component after the first spoon.

National fermented milk soups based on katyk are among the top gastronomic attractions of Turkey, Uzbekistan, Iran, Kazakhstan and many other countries. It should be noted that in its homeland it is an absolutely self-sufficient product that adorns the center of the family table.

Salma national soup recipe

We will need:

  • onion - 1 head;
  • fresh potatoes - 2 medium-sized pieces;
  • filtered water - 2 tablespoons;
  • whole grain wheat flour - 35 g;
  • chicken egg - 2 pcs;
  • sour cream (in the original recipe, sour cream with 20% fat content is used, but to reduce calories, you can use a less fatty product) - 100 g;
  • cottage cheese - 200 g.

Preparation

Prepare a saucepan, pour in 1.5 liters of filtered water, put on fire and bring the liquid to a boil. As soon as the water boils, reduce the heat and begin to slowly add the ingredients. Add chopped onions and potatoes to the liquid and leave to cook. At this time, start preparing the dumplings. The recipe is simple: for 1 egg, use 2 tablespoons of water and a few pinches of flour. Vary the amount of flour until you achieve the consistency of thick sour cream. Once the dumpling mixture is ready, carefully form small balls (the size should not exceed the circumference of a teaspoon) and add them to the potato and onion broth.

Prepare katyk (one of the local Turkic recipes): mix cottage cheese, ½ cup of ice-cold filtered water, 1 chicken egg. Using a blender, blend the ingredients to the consistency of thick kefir. Periodically add sour cream to the mixture and mix the contents thoroughly.

As soon as the potatoes in the broth become soft, perform a series of simple manipulations: scoop up an incomplete ladle of the broth and carefully pour it into the curd mixture. Don't forget to stir the dish constantly, otherwise the curd will curdle. Continue pouring the broth until the curd liquid is hot and watery. Place the resulting mixture over low heat (do not forget to stir the dish constantly), add your favorite spices and leave to simmer for 5-10 minutes. Serve the traditional soup immediately after cooking, garnished with herbs (green onions, dill, cilantro).