Katyk
– a fermented milk drink that is very popular in Central Asia, Bulgaria and many other countries. The history of this drink is long. It was made and drunk a couple of thousand years ago, and the recipe for the drink was passed down from generation to generation.
Katyk is obtained by fermented milk fermentation, thanks to the addition of a special starter. The main raw materials for this drink are goat, cow, sheep and buffalo milk. What makes katyk stand out from other varieties of curdled milk is that it is prepared from boiled milk, which makes it possible to achieve a fairly high fat content in the final product.
To begin with, the milk is almost brought to a boil, and then heated over low heat, while stirring constantly. This is necessary so that it does not boil, but only heats up to 90 degrees. During this process, the milk loses approximately 25% of its unnecessary liquid, resulting in a thicker consistency. After this, the milk is strained through cheesecloth to get rid of a small clot. The remaining milk is left to ferment at a temperature of exactly 40 degrees, and then a starter is added to it, for which ready-made katyk is used, 100 g are needed per 1 liter. Then the milk is sent to a warm place for 10 hours, and then to a cold place so that the katyk does not peroxide and became denser.
Today you can find sweet, sour and even spicy types of katyk.
Beneficial features
The benefits of katyk are due to its rich composition of vitamins and minerals. Thanks to the use of live starter, favorable microflora is restored in the body and harmful bacteria stop multiplying. With regular consumption of katyk, the activity of the gastrointestinal tract improves and you can get rid of various digestive problems.
This product contains calcium, which strengthens bone tissue in the body. Thanks to the presence of silicon, calcium is absorbed much better, and the functioning of the cardiovascular and nervous systems also improves. Katyk helps normalize blood pressure. This product contains iron, which the heart muscle needs. Katyk contains vitamin A, which has a positive effect on visual acuity, as well as vitamin D, which reduces the risk of osteoporosis.
Thanks to the presence of B vitamins, the functioning of the nervous system improves, which in turn helps to cope with insomnia, stress and fatigue.
How to make katyk at home?
To get a tasty and high-quality drink, you can prepare it at home. To do this you will need a minimum of effort and products: 1.5 liters of milk and 3 tbsp. spoons of sour cream.
First you need to do this: boil the milk and pour it into a clay pot, which must be placed in an oven preheated to 100 degrees. The milk will simmer for 7 hours. Monitor the temperature so that the milk does not escape. When a brown crust forms on the milk, it will need to be removed. Now you should wait until it cools down to 40 degrees. Then add sour cream to the pot with the baked milk. After this, mix the milk mass thoroughly. Cover the pot with a lid, wrap it in a warm blanket and leave for 7 hours. After this, put the pot in the refrigerator for 2 hours. After this time, the homemade katyk will be ready.
Secrets of the old-timers
The word "katyk" is translated as "sour milk". The skill of preparing katyk is passed down from generation to generation in the literal sense of the word.
Most modern young housewives have no idea how to make katyk without a special ready-made starter.
The thing is that the technology for preparing katyk involves using the remnants of previous servings as the basis for a new drink.
And since the Turks hardly go a day without katyk, they prepare it regularly: as soon as the next portion comes to an end, its remains go as a starter for the next one - a continuous cycle.
This eliminates the need for fresh starter; it turns out that the same starter is used for several decades, passed on from parents to children, and then to grandchildren!
The recipe for classic katyk is multi-process and time-consuming. The milk is first pasteurized, then evaporated to leave a fatty, rich base, which is then fermented naturally or artificially.
The result is buttery, fermented milk yogurt, with a delicate texture, pleasant taste, and very healthy. With the help of additional ingredients, katyk is enriched with new flavors and shades.
It is made spicy, sour, sweet, salty, with fruits, berries and other additives.
During the production of katyk, due to evaporation, practically no whey is formed; it is also not similar to yogurt, since it is prepared from raw milk, and katyk is made from pasteurized milk.
In appearance, katyk resembles thick sour cream, it holds perfectly on a spoon, does not spread, and smells delicious. Today there are simplified recipes for preparing katyk, one of which we will share.
The product turns out, although not as healthy as the classic one, but still very tasty and not without medicinal value.
Harm of katyk and contraindications
Katyk can cause harm to people with individual intolerance to the product. It is also worth considering that this drink is quite fatty, which means it is contraindicated for consumption during weight loss, as well as for people who suffer from obesity.
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's, buffalo's, sheep's 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 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.
Beneficial features
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?
Rules for using katyk
The beneficial properties of katyk are revealed at their best when used correctly. For the Turkic peoples, this is a traditional daily product, which is used as follows:
- as a regular fermented milk drink, where no sugar or other sweeteners are added;
- You can add herbs to the drink to taste, spices, seasonings, which increases its benefits;
- as a sour sauce for main courses, pilaf, salads;
- added to green soups, used as a base for the national soup chalop;
- It is stored for drinking for no more than two days, then it acquires a pronounced acidic taste and is used in cooking;
- To add color and an interesting taste, cherry or beet juice can be added to the drink during production.
Recommended reading: The benefits and harms of sugar for the body
The national Turkic cheese called “kurt” is produced from katyk. Prepare the ayran drink by diluting it with milk or water, adding salt and spices.
Attention! From Turkic “katyk” is translated as “food seasoning, sauce,” which fully characterizes its widespread use in home cooking.
Katyk cannot ferment on its own, like yogurt, so to make it you definitely need sourdough
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 the 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 6%
The calorie content of food depends on the biochemical composition. Fat contains the maximum amount of energy - approximately 9 kilocalories per g. 1 g of carbohydrates or protein includes about 4 kcal. So foods with a significant fat content - butter fats, fatty meats, sausages, chocolate, natural oils - are the most nutritious. Elk meat contains only one or two% fat, and 100 grams of elk meat contains about one hundred kilocalories; Pig meat contains 50% triglyceride, and the caloric component of pork is almost 5 times higher.
Products with a significant amount of water are low in calories and therefore do not allow weight gain. These foods include fruits and vegetables. When fruits have a high water content, this determines their low level of energy value. This applies to various cereals, bakery products, all legumes, and other food products of plant origin.
The calorie content of any portion or the calorie content of daily menu products as a whole can be calculated accurately to the calorie level using reference books that indicate the nutritional content of specific products. But, to determine the number of calories in a plate of cabbage soup, you will have to measure about ten components (meat, vegetables and others) with a certain accuracy, take into account the decrease in nutrients during the preparation of the products, the volume of residues, the influence of heat treatment (some products lose some calories during heat treatment , and some will, on the contrary, become much more nutritious than initially due to the breakdown of dietary fiber), the different effects of what is found in any food product on the processing of the nutritional elements of the finished dish, and various other things.
Proteins have much less effect on the accumulation of excess body weight than lipids or simple carbohydrates. In order to prevent the undesirable results of excessive consumption of nitrogenous substances, each dish should contain two to three times more plant products than meat. Don't forget: raw vegetables and fruits usually contain a minimum of calories and many useful microelements. Dishes made from low-fat meat and chicken contain fewer calories than foods that contain large amounts of fat.
Very often, it is not proteins that are to blame for our weight gain, but triglycerides and some saccharides. Hidden lipids are very dangerous. While it is possible to remove excess fat from a meat product and free chicken from harmful skin, this is almost impossible to do in sausages, cakes or sweets. It is well hidden inside the products, and often accounts for one-half of the total weight of the products. Studies have found that diets with a minimum amount of fat in food contribute to a person's weight loss, even if the total caloric content of food products does not decrease.
In other words, despite the indisputability of the fact that weight gain is formed due to excess fat in the diet, to combat excess weight, a reduction in the total calorie content of the diet is required.
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:
Homemade katyk
Those who live far from the places where this product is traditionally produced will have to make it themselves. The process itself is not too complicated, although it requires attention, time and patience. If you decide to make katyk, the recipe requires purchasing a liter of homemade milk from a trusted breeder. It needs to be boiled for five minutes over low heat. The pan is removed, the milk is cooled to body temperature and poured into a washed (possibly sterilized) jar. The “hotness” of milk must be monitored especially carefully. If it is too hot, the starter will cook; if it is too cool, it will ferment much more slowly. Another mandatory condition: only glass, porcelain, ceramics, no plastic or metal! Two large spoons of yesterday's katyk are placed in the milk, then the contents of the jar are stirred. Again, attention: the spoon (or spatula) must be wooden. The neck is loosely covered, the container is wrapped and left alone for several hours. In hot weather, six is enough; in winter, the process will take ten hours. You can check if your katyk is ready by gently and smoothly shaking the jar. If the mass does not “plop”, it’s time to eat or hide it in the refrigerator.
View gallery
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 fullness.
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.
How is katyk useful?
The question often arises: what is healthier, kefir or katyk. Features of the production of fermented milk products allow us to answer this question. The microflora of kefir starter consists of yeast fungi and strains of lactic bacteria. And the starter used to prepare katyk is combined from Bulgarian bacillus and lactic acid streptococci. And their effects on the human body differ in many ways. The ancient product katyk brings the following benefits:
- Suppresses the development of pathogenic bacteria, creates a favorable environment for the growth of beneficial microflora in the gastrointestinal tract.
- Normalizes the functioning of the digestive organs, restores the acid balance in the intestines necessary for the existence of microflora.
- It has a general strengthening effect on the body and improves immunity.
- Stabilizes the functioning of the cardiovascular system, improving the elasticity of blood vessels and normalizing heart rhythms.
- It has a beneficial effect on the nervous system, helping to relieve stress and restore fibers.
- Improves the condition of hair and skin.
- Normalizes the amount of sugar in the blood.
- It has a mild diuretic effect and gently cleanses the intestines.
Comment! To produce the drink, milk is not only boiled, but also evaporated by a third of the volume, thickening it.
The drink is good for the skin, helps maintain its elasticity, eliminates early wrinkles and acne
Benefits of katyk for men
Katyk in the diet brings tangible benefits to the stronger half of humanity:
- It strengthens bone and muscle tissue.
- Helps remove toxins and waste, relieves fatigue.
- Promotes sound, healthy sleep, neutralizes the effects of stress, removing irritability.
We recommend reading: Urbech: what it is, useful properties, how to use and prepare
Fermented milk drink is an excellent way to improve mental performance. It helps with physical exertion and exhaustion. Promotes longevity.
Benefits of katyk for women
Women often use katyk not only as an excellent healthy food product, but also as a cosmetic product. Useful masks for the face and body, hair rinse - the drink has an excellent effect on the skin and hair of any type, restoring natural elasticity and beauty.
For ladies watching their figure, the drink is also extremely useful. Although the calorie content is quite high, it perfectly rids the body of toxins and processed products, normalizes metabolism, which helps burn excess fat. The drink helps preserve youth and beauty.
Summarize
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 coli, milk 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 favorite drink of the Turkic peoples. This fermented milk drink is used as a complete 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 curdled milk, katyk differs in the complexity of preparation; its nutritional properties and increased fat content are due to a special procedure for heating the milk, into which starters are then added, while the milk remains hot. Compliance with all the rules gives katyk an individual and refreshing taste. Some peoples traditionally add beets to it to give it a beautiful color. A properly prepared drink has a fairly thick, uniform consistency. Katyk is prepared sweet, sour or spicy, the choice depends on further use. Old people believe that katyk is a sure remedy for health and longevity. It can be a drink, or it can serve as a salad dressing, 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.
Application
Katyk can easily be used as a separate drink. Well-prepared katyk has a dense and uniform consistency. The taste can be made sweet, sour or spicy if desired. Katyk is also used to make excellent dressings for vegetable salads and soups. In Kazakh cuisine, a special cottage cheese is made, which is added when stewing meat. By adding a large amount of herbs, spices, and garlic to katyk, cold summer soups are prepared. Sometimes, to improve the taste, katyk is prepared by adding finely chopped beets or pitted cherries to hot milk before adding the starter.
Katyk can be easily prepared at home, following the technology of evaporation in the oven. The starter must be prepared in advance using 100 g of sour cream per 1 liter of milk, and put in a warm place for a day. To ferment 1 liter of katyk you will need 100 g of the resulting starter. After adding the starter, it is necessary to let the resulting product stand in a warm room for about 10 hours.
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Useful properties of katyk:
Katyk, thanks to its unique leaven, has 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 watching their figure. Frequent use of katyk completely normalizes the functioning of the stomach and intestines. It also contains B vitamins and minerals such as iron, copper and calcium. Silicon helps to better absorb calcium and has a positive effect on heart function. Vitamin A, which katyk is rich in, improves vision. Vitamin D protects the inert system. Katyk helps 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.
