What is the difference between tan and airan?

Drinks like tang and airan appeared relatively recently in supermarkets, so most people treat them with a bit of suspicion.The main questions that arise among customers are: what is it all about, what is the difference between them, which product is more useful, and why are they called long-livers drinks.

Heading to the store, it is better to pre-arrange a small educational program, having understood the incomprehensible moments.

Ayran and Tan come from areas such as Kabarda and Cherkessia.

The story of the appearance of drinks is as follows. The nomads needed a drink that would not spoil with constant movements and long roads, but not only quenched their thirst, but also charged them with energy. Naturally, the usual cow's milk could not boast a long shelf life, so they began to mix special ferments into it. The additives added a spicy flavor to the traditional taste and improved its transportability.

To prepare ayran, goat or cow's milk is needed, which is then fermented. For this purpose, either yeast, or Bulgarian bacillus, or thermophilic streptococcus are added to the product. When fermented, the product is diluted with water to the desired consistency and salted.

If desired, spices are added to it, for example, dried herbs, cilantro or basil. When you want to drink just something refreshing, you can add mint and ice cubes to an ayran. If the drink is offered to the table with hot meat dishes, then a good idea would be to season it with coriander, cumin or paprika.

Surprisingly, ayran will go well with fruit. Pieces, for example, of a ripe green apple are immersed directly in the liquid, after which everything is drawn for several hours. Before use, it will shake up with a blender.

In composition, which largely coincides with the composition of tan, it is clear that airan contains a large number of useful elements. For example, it is saturated with vitamin A, vitamin C, vitamin D and vitamins of group B. This explains its ability to strengthen and protect the body.

In addition, the product contains minerals such as phosphorus, calcium and other elements that improve metabolic processes and slow down the aging process. Finally, we must not forget about the beneficial bacteria: the Bulgarian rod and streptococci. Both those and others help digestion: normalize the activity of the intestines and remove unnecessary substances.

Tan is prepared in exactly the same way, but at the last stage the drink is diluted to the required state in salted water.

The ratio of ingredients may be different. It should be noted that the tan is considered to be one of the most effective drinks to resist thirst. This drink, by the way, can be carbonated, if, observing proportions, it is diluted with mineral water. Usually two parts of water are taken for one part of the dairy component. Spices, greens, and even cucumbers are also added to the tang. There are recipes that include sugar and honey, which allows you to give the product the necessary sweetness.

Drink a drink best immediately. By the way, the tang can also be used as a basis for soups, for example, okroshka, for kneading dough or roasting meat dishes.

At home, the tan is prepared as follows: the required amount of milk is boiled and diluted with ready-made yeast with lactic acid bacteria. Then one part of mineral water or plain water is added to the two parts of the resulting liquid. Everything is seasoned with salt, and if desired, finely chopped dill, basil and other greens are added to the tan.

In a different way, the drink can be made on the basis of nonfat kefir. The drink is diluted with water, and two parts of water are taken into one part of kefir, after which it is salted and supplemented with spices and herbs. The finished product must be cooled.

Taking drinks for the first time, you need to take a couple of sips, wait for the reaction of the body, and then in the absence of negative side effects, drink everything else. If the goal is to cheer up, then do not be afraid to add crushed ice and fresh greens. Finally, it is important to remember that both drinks have diuretic properties, which means that it will be rather short-sighted to consume them at night.

Tan differs from airan mainly in the presence of saline. The difference becomes obvious if we compare the processes of preparation of both drinks.

In addition, we can distinguish a certain difference in the choice of the basis of the product. While for ayran, the milk of sheep, goats and cows is traditionally taken, tang can also be prepared from camel milk and even buffalo. Milk for ayran does not boil. In theory, the tang is still made from yoghurt, a product resembling yogurt. Matson is made on the basis of boiled milk, which is then fermented. The resulting product is diluted in salt water, and tang occurs.

Ayran is thick and liquid (thick before use is diluted with water, milk or koumiss), the tan is always made liquid. The taste of airan is soft, almost unsalted, and tana is salty and saturated.

A few words about leaven should be added. If yeast, Bulgarian rod and thermophilic streptococcus are taken for airan, then Bulgarian rod and lactobacter streptococcus are for tan, which, although very similar, does not end.

Tan has more useful properties, and caloric content varies in limits from 60 to 80 kilocalories per 100 grams of drink. Calorie ayran ranges from 19 to 24 calories per 100 grams of drink. This drink, by the way, is sour. Proteins, fats and carbohydrates in airan contain approximately equal amount - from 1 to 1.5. Although there are low-fat options - in them the amount of fat is less than 1%.

It is difficult to determine which drink is better, because both of them demonstrate outstanding performance. Both tan and airan have a beneficial effect on the activity of the gastrointestinal tract and help normalize the intestinal microflora. They allow you to increase the supply of oxygen to the lungs and thereby change the work of the respiratory system for the better.

In addition, it is believed that fluids can strengthen the nervous system, help cope with stress and show bactericidal properties, for example, protect against poisoning. The composition of the dairy liquids has a large number of protein compounds, so it is easier to digest and has a beneficial effect on all existing systems of the body. On hot summer days, Ayran and Tan help to cope with thirst, and in the winter to strengthen the immune system and thus not fall victim to a cold or other infectious disease.

However, due to its slightly modified composition, the tang acquired several useful properties. Milk drink helps to lose weight, which is especially tempting for women, and enhances muscle tone.

Finally, the tan is useful in that it generally tones the entire human body, helps to cope with the symptoms of a hangover by normalizing the water-salt balance and removing toxins. The ability to put this balance in order, by the way, also helps with kidney problems.

You can list several situations in which these milk tonics will fall just right.

• First, it is pregnancy and feeding. In addition to the fact that tan and airan help the lungs cope with the increased load, they also harmonize lactation and do not provoke the formation of gases in infants.
• Secondly, we are talking about cardiovascular diseases - there is a decrease in harmful cholesterol in the circulatory system.
• Third, colds.
• Fourth, digestive problems.

In principle, the properties of these drinks are such that they are not able to cause any special harm. Naturally, it can not be used by people with congenital lactose intolerance, or those who use dairy products cause allergic reactions.

You should not drink it in patients with gastric and duodenal ulcers, pancreatitis or gastritis, especially during the period of exacerbation - in this case, prior consultation with a specialist is necessary. High salt content can also have a negative impact on people with certain diseases.

In addition, it should clarify the composition of the product, because some unscrupulous manufacturers change the original ingredients to cheaper ones, which significantly reduces the usefulness of the product.

When preparing the tan and airan at home, it is important to make sure that you follow the instructions and purchase quality components. Poor starter and poor-quality dairy product can even provoke poisoning.

See the following video for the difference between tan and airan.