Katyk - what is it and what is it eaten with? Katyk - benefits and harms to the health of the body What is the difference between katyk and kefir

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 it is also drunk in its natural form. The recipe for an ancient drink has been passed down from generation to generation for many years, and relatives use the same sourdough for it for several months.

For real katyk, you can use any milk, but the main thing is that it is natural. Milk should be boiled, cooled to human body temperature and add a tablespoon of starter per liter of milk, and then leave the resulting liquid 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 air. After this time, the container should be sent to the refrigerator until it thickens. After a few hours, the drink is ready. It must be stored in a cool or cold place, such as a refrigerator or basement.

Katyk properties

Katyk sourdough contains a huge amount of lactic acid bacteria, such as streptococci and Bulgarian sticks, thanks to which the product has a 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 protective functions of the body. The drink helps to gain eternal youth, is able to 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 have a low calorie content, which allows people on a diet to use 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 the level of cholesterol and sugar, but also prevents the appearance of kidney stones, improves the tone of the body.

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 with katyk, it turns out “fried soup”. It is also added to soups, for example, from mung (beans) or mung beans. They also cook homemade noodles with it.

Yegei cottage cheese, which is mainly used in Kazakh cuisine for cooking stews or poultry, is obtained from salt and katyk.

It can be diluted with mineral water to get 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 cook ovdukh - soup with eggs, veal and katyk.

Harm katyk

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

Katyk is a fermented milk drink traditional for the peoples of Bashkiria, Transcaucasia, Central Asia and other Turkic peoples, as well as Bulgaria.

This drink is made from milk fermented with the help of special bacterial cultures - Bulgarian sticks and lactic streptococci. At the same time, the choice of milk used in its preparation is quite wide: cow, buffalo, goat, sheep or a mixture of them.

Representing a special kind of curdled milk, katyk differs from it in that only boiled milk is used for its preparation, due to which the maximum fat content of the product is achieved. This fact can be explained by the fact that when boiling, the liquid from milk evaporates by a third, that is, the volume of water decreases, and the amount of fat does not change. The result is a smaller volume with a higher fat content. The fermentation process takes from 6 to 10 hours. The temperature is set in the range from 20 to 40 degrees. The finished product is often given a slightly reddish tint by adding beets or cherries.

The technology for preparing Tatar katyk is somewhat different from the traditional and described above. Firstly, it is prepared only from baked milk. Milk is kept for a long time in a clay vessel at a temperature of 90 degrees. As soon as the milk acquires the consistency of thick cream, it is cooled to 40 degrees, adding sourdough to it. After that, the clay vessel is well wrapped and placed in a warm place, where the future katyk is infused for 8-10 hours. When the drink is ready, it is put in the refrigerator, where it is stored.

The requirements of modernity, based on health care, have become the reason that you can find katyk on sale, the fat content of which is less than that of a traditional drink.

The history of the drink has more than 2 thousand years. Even at that time, the beneficial properties of katyk, its ability to maintain excellent health and improve health, were noted.

In some cases, the katyk is decanted, resulting in the formation of a suzma (another name is suzbe). This product is a cross between sour cream and cottage cheese.

It is recommended to store the finished katyk no longer than 2-3 days, otherwise it acquires an excessively sour and spicy taste. However, even with such a significant change in taste, katyk is suitable for food. It is added to fatty soups or broths.

In Central Asia, a fresh drink is usually consumed as an independent drink, like kefir, although it is also added to salads as a dressing due to its high acidity. Katyk is widely used in the preparation of cold chalop soup.

Useful properties of katyk

Katyk is widely appreciated not only by the inhabitants of those countries where it is a traditional drink. The circle of his admirers is much wider. This fact is easily explained by the fact that with a low calorie content - only about 56 Kcal per 100 g, the drink has a lot of useful properties.

So, thanks to the microorganisms that make up the katyk, the drink is well absorbed by the body. The content of a colossal amount of microelements and vitamins helps to maintain good health, youth and vigor of the soul and body.

The special composition of katyk contributes to the fact that regular consumption of the drink helps to suppress pathogenic microflora in the intestines, stop putrefactive processes and restore the balance of beneficial microflora. In addition, one of the beneficial properties of katyk is its beneficial effect on the digestive processes.

Finally, drinking the drink increases appetite, helps with weight loss by cleansing the body of toxins and lowers blood cholesterol levels.

Katyk is a fermented milk drink traditional for the peoples of Tatarstan, Bashkiria, Bulgaria, Transcaucasia and Central Asia. Its history goes back over 2 thousand years. From ancient times, nutritious and healthy katyk has helped maintain good health for many years, and the subtleties and secrets of its production have been carefully passed down for generations.

This drink is a fermentation product, the starter is a certain combination of Bulgarian sticks and lactic streptococci. The favorite drink of the Turkic peoples is made from natural milk: sheep, buffalo, cow or goat. The main difference between katyk and other types of sour products is that it is prepared from boiled milk, which ensures a high fat content of the drink. The process proceeds under certain conditions, and not by self-fermentation. In general, if curdled milk turns out by itself, then you will have to work hard on the katyk. However, the beneficial properties of katyk outweigh all the hassle associated with its preparation.

The benefits of katyk. What is useful katyk?

In its structure, this drink strongly resembles yogurt. Its taste can be slightly spicy, sweet or sour. Sweet katyk is drunk instead of yogurt, while sour katyk is excellent for dressing. It is added to vegetable salads, served mixed with pepper and herbs as a separate dish, fried soups and other incredibly delicious oriental dishes are made.

The benefits of this product are well known to all. It is famous for its beneficial and nutritional properties. This drink includes a huge amount of vitamins and minerals that are required for the normal functioning of the human body. With its regular use, the microflora of the gastrointestinal tract gradually normalizes, having a positive effect on the natural cleansing of the body. Katyk can be used by lactating and pregnant women.

Moreover, by normalizing digestion and stimulating appetite, this unique drink helps cleanse the intestines of toxins, helping to significantly reduce weight. The drink improves the tone of the body, lowers sugar and cholesterol levels, restores strength, and prevents the appearance of kidney stones.

This product suppresses putrefactive intestinal bacteria, helps to prolong health and youth. There is an opinion that the well-known eastern centenarians owe their good health to katyk.

Katyk is a favorite drink of the Turkic peoples. This fermented milk drink is used as a full-fledged product and as an additive to various dishes. The basis is goat or sheep milk, which is subjected to several stages of fermentation. From Russian yogurt, katyk differs in the complexity of preparation, its nutritional properties and increased fat content are due to a special procedure for heating milk, into which sourdough is then added, while the milk remains hot. Compliance with all the rules gives katyk an individual and refreshing taste. In some nations, it is customary to add beets to it to give a beautiful color. Properly prepared drink has a fairly thick, uniform consistency. Katyk is prepared sweet, sour or spicy, the choice depends on the further use. Old people believe that katyk is the right remedy for health and longevity. It can be a drink, or it can serve as a dressing for salads, since katyk has a thick consistency, it is better to dilute it with mineral water before adding it. In summer, it is perfectly refreshing if you add fresh herbs and cucumbers to the katyk.

Useful properties of katyk:

Katyk, thanks to the unique leaven, has a high nutritional value. It maintains an optimal level of intestinal microflora and prevents the formation of harmful bacteria. The product improves tone and removes toxins from the body. Katyk has a fairly high percentage of fat content, but its light versions can be useful for people who follow the figure. Frequent use of katyk completely normalizes the work of the stomach and intestines. It also contains B vitamins and minerals such as iron, copper and calcium. Silicon helps calcium to be better absorbed and has a positive effect on heart function. Vitamin A, which is rich in katyk, improves eyesight. Vitamin D, protects the inert system. Katyk helps to restore strength and cope with fatigue. The product is often used in cosmetology, for the preparation of various masks, katyk moisturizes dry skin, making it nourished and elastic.

Possible harm from katyk:

Katyk has extremely useful properties, but it has a high percentage of fat content, which is undesirable for overweight people. The product must be fresh, otherwise poisoning and severe digestive disorders may occur. It is widely believed that katyk can be consumed by pregnant women and children, but it is better not to give fermented milk products to a child at an early age.

Katyk is one of the types of fermented milk drinks. His homeland is Bulgaria and the countries of Central Asia. It has a very soft and pleasant creamy taste. The recipe was invented a very long time ago. Now this most useful drink is prepared all over the world. If the word katyk is translated from the Turkic language, it will mean "food supplement". In this case, it means that it is used as a sauce or seasoning for various dishes. Translated from the ancient Uighur language, this word can be translated as "food vinegar".

Interesting! Katyk is made on the basis of boiled milk, which distinguishes it from other fermented milk drinks. This recipe allows you to make the product very fatty.

How to cook?

This product is obtained as a result of lactic fermentation. To make katyk, a special leaven is added. It is made from cow and goat milk. But in some countries I use sheep or buffalo milk.

How to cook at home:

1. Milk is first brought almost to a boil, and it is further boiled down over low heat. In the process, it is necessary to constantly stir it to avoid boiling. It is important that the temperature of the milk does not exceed 90 degrees.
2. Milk should be boiled down until it is reduced by about 25%. It should get thicker. And only after that it is filtered through gauze. As a result of filtering, the clot is removed and a narrow is obtained. This substance in its properties is similar to cottage cheese and sour cream at the same time.
3. You need to ferment milk at a temperature of about 40 degrees. After that, you need to add sourdough to it. As a starter, there should be a ready-made katyk. For one liter of milk, you need to add 100 g of such a starter. If there is no ready-made katyk, then it can be replaced with special bacterial cultures.
4. Then the product should be kept in a warm place for about 11 hours. After this time, it must be put in the refrigerator or other cold place so that it freezes and thickens.

Interesting! Nowadays, there are many recipes for katyk. Housewives cook both sour and sweet products. In production, various fillers are added to it to obtain the original taste.

Composition and benefits

The product has medicinal properties, and also has a high nutritional value. All the benefits of the drink are mainly associated with the presence of Bulgarian sticks and lactic acid bacteria.

1. Eating katyk is very beneficial for the digestive system. The benefit lies in the fact that the microorganisms contained in it contribute to the restoration of normal microflora in the gastrointestinal tract. In addition, they prevent the development of decay processes, as they inhibit the development of putrefactive bacteria.
2. If you include this drink in your daily diet, then the work of all organs of the digestive tract is normalized. You will forget about all the problems that arose with the digestion of food. Due to the mild natural effect of lactic acid bacteria, it will be possible to avoid drug treatment.
3. Of great importance for the body is the presence of calcium in dairy products. This helps to strengthen bone tissue, helps teeth stay healthy. For older people, this is especially important, since at this age calcium is washed out of the body. And the use of fermented milk products will serve as a prevention of osteoporosis and other diseases associated with bones. The silicon contained in the product helps calcium to be absorbed more efficiently.
4. The use of katyk helps to normalize the work of the heart, nervous system, improves the condition of blood vessels.
5. This drink helps to strengthen the whole organism as a whole, to preserve youth and freshness of the skin longer. This is due to the presence of such minerals as calcium, silicon, copper, iron, etc. In addition, katyk contains vitamins A, E, D, B.

Harm and Precautions

The product is contraindicated for those who do not tolerate lactose, and also suffer from increased acidity of the stomach. Since it has a very high fat content, its use should be limited to people who are obese. In this case, it is better to choose a katyk with a lower percentage of fat content. Modern manufacturers offer such products in assortment. You can get all the benefits of katyk, while not worrying about the harm to the figure.

How to apply

Katyk is most common among the Turks, they use it in such forms.

1. As a standalone dish. You can add fruits and berries to the katyk.
2. As a dressing or salad dressing for other dishes. Thanks to its sour taste, it gives dishes a special taste.
3. Turkic cheese "kurt" is made from it.
4. Used to make ayran. To do this, it is diluted with milk or water. Salt and various spices are added to the dish.
5. Katyk is the basis for soups such as chalop and others.

To get a beautiful color, you can add beet or cherry juice to the katyk. This trick is used in Tatar and Bashkir cooking.

How to choose

A quality drink has a characteristic sour-milk taste. Its consistency is quite dense, has no lumps. When you buy it in a store, make sure that the packaging is intact and the product is fresh, as it can go bad very quickly.

• Calorie content of katyk is 56 kcal.
• It contains for every 100 ml - 2.8 g of protein.
• Fat - 3.2 g.
• Carbohydrates 4.2 g

Product proportions:

• 1 tsp is 15 g of katyk.
• In 1 st. l. - 30 y.
• In a glass - 300 g.

Storage

The product is recommended to be stored for about three days if you prepared it at home. A store-bought product will last a little longer. The date must be indicated on the packaging. After this time, the katyk changes its taste. But this drink is also widely used in cooking.