How to cook katyk?

The benefits of dairy products have long been known. To get the maximum positive properties, many people prepare their products themselves, using only natural ingredients and time-tested recipes. In the article we will tell how to cook katyk at home, using available ingredients.

Sour-milk drink called katyk is especially popular on the territory of Bulgaria and Central Asia, but it enjoys demand in Russia. Experts say that the history of the drink has a few thousand years. Recipes for katyk cooking were valued and passed down from generation to generation.

The main difference of the drink from the well-known yogurt is that it uses special starters. It is prepared by fermentation of lactic acid bacteria. The main ingredient is milk (sheep, goat and even buffalo).

Katyk is used not only in the culinary, but also in the cosmetic field. Due to the special healing properties of the product is often used for the preparation of various means: masks to deal with problem skin, moisturizers, cleansing tonics and more. Cosmetics based on katyk will make the skin radiant, supple and healthy. The complexion will also improve.

Natural and high-quality katyk is famous for a number of useful properties. The product has not only healing qualities, but also nutritional value. The properties of this product are associated with the presence of a variety of lactic acid bacteria and Bulgarian bacilli.

Katyk is rich in calcium. This element is necessary for normal functioning of the body, as well as strong teeth, bones and nails. Especially this component is necessary for people of old age, as calcium is gradually washed out from the body. Regular consumption of the drink is considered effective and high-quality prevention of various diseases associated with bones, including osteoporosis. Also in the composition of the product is silicon, due to which calcium is absorbed by the body easier and more productive.

Regular consumption has a positive effect on the work of the digestive system. Trace elements in the composition have a positive effect on the process of normalization of microflora in the gastrointestinal tract. Also Katyk - effective prevention of reproduction of putrefactive bacteria and processes of decay, respectively.

Experts advise to add a drink to the list of products of the daily diet. The systematic use of the drink will help get rid of the problems and unpleasant symptoms associated with the processes of digestion. In some cases, thanks to this product, it is possible to avoid treatment with medications.

Rejuvenation from inside and outside, the benefits to the whole body, strengthening the immune system, improving the condition of the skin - all this and much more is the result of using katyk.

The composition of the drink contains the following components:

• calcium;
• copper;
• iron;
• minerals;
• silicon;
• vitamins: D, B, A, E.

In addition to all of the above, the drink has a positive effect on the nervous system as a whole and the work of the heart. Also, regular use significantly improves the condition of the blood vessels in people of different ages.

Each food product, despite its positive and healing properties, has certain contraindications, which you should definitely get acquainted with. Drink is contraindicated for use by people who do not tolerate lactose. Also, katyk must be abandoned with increased acidity of the stomach.

If you suffer from extra pounds, it is necessary to reduce the use of this product to a minimum due to fat content. In this case, the katyk is best suited with a minimum figure.Given the rich range, to find a suitable option is not difficult. Another option is to cook it using one of the following recipes.

Today, there are many different recipes for preparing a drink at home. Making a katyk from goat milk or cow milk is easy. The main thing is to follow the step-by-step cooking process and use only high-quality ingredients.

• First of all, the main component (milk) must be brought to a boil and then boil over low heat. Stir it constantly and constantly to avoid boiling. The maximum temperature of milk should not exceed 90 degrees Celsius.
• The process continues until the liquid loses about 25% of the total volume. After heat treatment, it should become thicker.
• Milk is removed from the stove and filtered using gauze. Thick particles are removed, leaving suzma. This substance is similar to sour cream and cottage cheese on properties.
• At a temperature of about 40 degrees Celsius milk its kvass. For this, a special starter is mixed. In its capacity, a ready-made katyk is used in a ratio of 100 grams of product per liter of milk. If this ingredient is not at hand, use bacterial cultures suitable for preparation.
• The final stage - the drink is left for about 11 hours in a warm room, after which it must be moved to a cool place or refrigerator for the desired thickness.

Companies that manufacture products on a commercial level use artificial fillers to achieve original and pronounced taste.

To make the kykyk in Bashkir independently, you need only 2 ingredients: 200 grams of sour cream and a liter of milk.

When cooking, again, you should follow a clear sequence of actions.

• Prepare the pan in advance. Pour the milk into it, put it on the stove (on low heat) and bring the liquid to a boil. After that, you need to turn down the heat as much as possible and continue cooking for about an hour. During this time, the milk should be a little thicker.
• Pour the mixture into a glass jar, which must be sterilized before use.
• Sour cream is added to the hot milk. The components are thoroughly mixed until a homogeneous mass.
• After that, the container is tightly closed with a lid and wrapped, for which use thick towels, blankets or woolen clothes. In such conditions, the banks with the product are stored for about 8–9 hours. During this time must occur all the necessary processes of fermentation.
• Then katyk must be cooled, leaving in the refrigerator for 2 hours. As a result, you get a tasty and healthy dairy product without preservatives, dyes and other artificial impurities.

Required components:

• 300 milliliters of yeast for making katyk, you can also use sour cream or yogurt (if you take the second ingredient, mix it with a tablespoon of pickle from sauerkraut before adding);
• 3 liters of milk.

Cooking:

• the main ingredient must be brought to a boil and then boil, reducing the heat;
• stir the liquid constantly, continue until the milk loses from 15 to 30% of the volume;
• after that, strain the milk through gauze or thin cotton fabric;
• the liquid is cooled to 40 degrees and poured into cans;
• the second component is added to milk, the container is covered with a cloth or warm clothing, put in a warm place for about 9 hours.

Bashkirs and Tatars often add ingredients such as cherry or beet to the drink. They not only paint the product, making it bright and attractive, but also give additional flavor notes.

Before adding the cherry, it is thoroughly washed, cleaned and rid of stones.The berry is crushed by tolkushkoy. Beets must be boiled or baked, cut into small pieces and added to the hot boiled milk before the fermentation process of the katyk.

• Katyk can be served as a separate dish, adding to it any berries and fruits to taste.
• The Turkic cheese, known as Kurt, is also prepared using this product.
• When breeding a katyk with water or milk, an airan is obtained. Also added salt and a set of spices.
• Katyk is a delicious dressing for various dishes and salads. Sour notes diversify any recipe.
• Many housewives use the drink as an ingredient for making sauces.
• Dairy products can be an excellent base for soups.

Ready katyk is strongly recommended to be stored for three days - no more. After this period, the drink loses its taste, there is a pronounced sharpness and sourness. However, even in this form for the product will find application. It can be used in cooking for sauces and soups.

You will learn more about how to cook a katyk in the following video.