Katyk - what kind of drink is it and how to make it at home. Katyk. Properties and benefits of katyk Is katyk useful

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 national sour-milk dish resembling curdled milk. For its preparation, not only cow's milk is used, but also goat's milk, sheep's milk, buffalo milk, or a mixture. The milk is boiled until the volume is reduced by a third, then cooled and a starter is added, which consists of a combination of lactic streptococci and Bulgarian bacillus. The fermentation stage takes 12 hours, and then it is immediately cooled in the refrigerator, where the finished product acquires a thick consistency. Industrial production of katyk comes from cow's milk using a special well-known technology. This fermented milk product has a positive effect on the digestion process, normalizes the intestinal microflora and helps to cleanse it. Katyk differs in percentage of fat content and is considered a dietary dish. The composition of katyk made from cow's milk includes:

• Vitamins: A (RE), D, H, C, B vitamins.
• Mineral composition: aluminum, tin, strontium, cobalt;
• manganese, molybdenum, fluorine, chromium, copper, selenium.

100g of the product contains:

• Water - 0.
• Proteins - 2.8.
• Fats - 0.1.
• Carbohydrates - 4.2.
• Kcal - 28.

Katyk differs from curdled milk in that during its manufacture, milk is evaporated by a third (30%), so the finished drink is thick and dense, unlike curdled milk.

If katyk is prepared in compliance with all the rules, then the drink is obtained with an amazing and pleasant taste and dense texture. It can be salty, sweet or spicy. It is consumed as an independent dish, used as salad dressings. There are many options for using katyk in national cuisines.

Benefits of using katyk

• Katyk has a very high nutritional value due to the presence of lactic streptococci and bulgarian sticks in the sourdough.
• The use of katyk helps to restore a healthy balance of intestinal microflora, so there are no problems with digestion in humans.
• Regular consumption of katyk strengthens the body, preserves youth and prolongs life.

Given the method of preparation of this drink and the starter from which it is produced, there are no contraindications for drinking this drink. Katyk with a fat content of 6% is not recommended for people suffering from obesity in large quantities.

Cooking delicious katyk at home

• Ingredients: 1 liter of milk, 2 cups of sour cream.
• Preparation: boil the milk, cool to room temperature. After that, add sour cream with fat content to your taste and close the container with a lid, wrap it and leave it to ferment in a warm place. The fermentation process is 2 days, then put in the refrigerator.

Katyk and diet

Katyk 0.1% can be used instead of kefir in any kefir diet and fasting days.

Unloading day on the katyk can be carried out 2 times a week. Nutritionists advise using katyk instead of kefir, because when drinking this drink there is never discomfort in the intestines, the feeling of hunger is not as annoying as when using kefir, and the combination of beneficial bacteria will help to gently cleanse the body and get rid of extra pounds.

Fasting day. Buy 1.5 liters of katyk in the store, having studied the composition. Every 2 hours, take 2/3 cup of the drink throughout the day. On the day of unloading, do not visit the sauna and bath, do not exercise yourself and walk more.

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 package. After this time, the katyk changes its taste. But this drink is also widely used in cooking.

Katyk is one of the oldest traditional fermented milk drinks of the peoples of Central Asia and Bulgaria. It can be eaten as an independent drink, or serves as the basis for various dishes: soups, salad dressings. It differs from ordinary yogurt in that it is made from boiled milk, which is why its fat content is higher. Unlike yogurt, which is obtained by self-fermentation, katyk is a fermentation product, it needs sourdough. As a rule, this is a combination of Bulgarian sticks and lactic acid streptococci.

The food industry has now made katyk a fairly affordable product, which, if desired, can be purchased at the store, but it is from homemade katyk that the benefits will be much higher than from the store. The procedure for its preparation is quite lengthy and difficult, but the result is a healthy and tasty drink.

The benefits and harms of a village katyk

The use of katyk is of great benefit to the body. Due to the special preparation and the vitamins and microorganisms contained in it, katyk is perfectly absorbed by the body. Regular consumption of this drink suppresses pathogenic microflora in the intestines, improves metabolism and digestion, lowers cholesterol levels, increases appetite and cleanses the body of toxins. Eastern peoples are sure that it is to this drink that numerous centenarians, often found in these parts, owe. Katyk can be used by pregnant women and nursing mothers. Like any product, katyk has some contraindications. This product should not be consumed by obese people due to its high fat content. If a person suffers from lactose intolerance, you should definitely consult a doctor. It is best to find a natural drink, as fake katyk can be dangerous for the body and digestion.

Katyk is one of the most favorite drinks of the Turkic peoples. In their national cuisines, this fermented milk drink is used in its natural form, and also as a seasoning for various salads, soups and other dishes. For more than two millennia, the secrets of making katyk have been passed down from one generation to another.

Tasty and healthy katyk is nothing but a product of sour-milk fermentation. A certain combination of the so-called Bulgarian bacillus and lactic acid streptococci is used here as a starter culture. Representatives of the Turkic peoples can prepare their favorite drink from the milk of goats, sheep, cows or buffaloes. Katyk differs from the well-known curdled milk, first of all, by the fact that the process of its fermentation takes place in boiled milk - that is why the drink turns out to be quite fatty. In addition, curdled milk is prepared on its own, and the preparation of katyk requires a lot of certain efforts and knowledge. Milk for the preparation of this drink should be melted over low heat, constantly stirring and making sure that it does not boil, but warms up to 90 degrees. Since the milk loses approximately 15-30 percent of water during the rendering process, the finished product is denser and more saturated. In this regard, in the process of souring, katyk leaves almost no sediment in the form of whey. But if, nevertheless, serum appears, then only on the surface and its amount is very small. For uniform souring of milk, immediately after boiling, it must be carefully filtered through gauze or a piece of light natural cotton fabric. The temperature during fermentation should be no more than forty degrees - only in this case the most optimal growth process of the Bulgarian stick can be ensured. Another rule for the preparation of this fermented milk drink says that the katyk of the previous day must be used as a starter for katyk. For one liter of milk, one hundred grams of sourdough should be used. First you need to mix the starter thoroughly, and then combine it with warm milk and mix again. After that, cover the vessel with the fermented milk product with a saucer and carefully wrap it in something warm, so that the milk is not shaken. Now, for 10-12 hours, the katyk should stand in a warm room, and after that it is immediately removed to a cool place.

If katyk was prepared according to all the rules, it will have a surprisingly pleasant and refreshing taste, as well as a uniform and dense texture. Depending on individual preferences, katyk can be sweet, sour or spicy. At the same time, katyk with a sweet taste is used as an independent product, and spicy and sour katyk makes an excellent seasoning for various dishes. In addition, to give katyk a more piquant taste and beautiful color in the cuisines of some nationalities - for example, Tatar and Bashkir - they add beets or cherries to it.

Composition and useful properties

Thanks to a unique starter culture containing lactic acid streptococci and Bulgarian bacillus, katyk has a very high nutritional value. These microorganisms prevent the development and reproduction of harmful bacteria, and also contribute to the restoration of a normal healthy balance of intestinal microflora. Therefore, those who regularly eat katyk are much less likely to experience problems with the digestive process. Among other things, katyk is rich in vitamins A, E, D, B vitamins, as well as important and valuable minerals - iron, copper, zinc, calcium, silicon and phosphorus.