Katyk - health benefits and harms

Katyk is a type of sour-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 healthy drink is being prepared all over the world. If you translate the word Katyk from the Turkic language, it will mean "food supplement." In this case, it is understood that it is used as a sauce or seasoning for various dishes. Translated from the ancient Uyghur language, this word can be translated as "food vinegar."

Interesting! Katyk is made on the basis of boiled milk, this distinguishes it from other fermented milk drinks. Such a formulation makes the product very oily.

How to cook?

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

How to cook at home:

1. The milk is first brought to a boil, and it is boiled further over low heat. In the process it is necessary to mix it constantly to avoid boiling. It is important that the temperature of the milk does not exceed 90 degrees.
2. Milk should be boiled until it decreases by approximately 25%. It should be thicker. And only after that it is filtered through gauze. As a result of straining, 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 leaven to it. As a sourdough there should be a ready-made katyk. For one liter of milk, you need to add 100 g of such a yeast. If there is no ready-made katyk, then it can be replaced with special bacterial cultures.
4. Then the product must be kept in a warm place for about 11 hours. After this time, it must be put in a 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. At the factory, various fillers are added to it to obtain an original taste.

Composition and benefits

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

1. The use of katyka is very beneficial for the digestive system. The benefit is that the microorganisms contained in it contribute to the restoration of normal microflora in the gastrointestinal tract. In addition, they impede the development of decay processes, since they inhibit the development of putrefactive bacteria.
2. If you include this drink in your daily diet, then the work of all the organs of the gastrointestinal tract is normalized. You will forget about all the problems that occurred with the digestion of food. Thanks to the mild natural effects of sour milk bacteria, drug treatment can be avoided.
3. The presence of calcium in dairy products is of great importance to the body. This helps to strengthen bone tissue, helps teeth stay healthy. For older people, this is especially important, because at this age, calcium is washed out of organisms. 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 katyka helps to normalize the functioning of the heart, nervous system, improves the state of blood vessels.
5. This drink helps to strengthen the whole body as a whole, longer to maintain youthfulness and freshness of the skin.This is due to the presence of minerals such as calcium, silicon, copper, iron, etc. In addition, vitamins A, E, D, B are contained in katyka.

Harm and Precautions

The product is contraindicated for those who do not tolerate lactose, and also suffers 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 skewer with a lower percentage of fat content. Modern manufacturers offer such products in stock. You can get all the benefit from the katyk, without worrying about the harm to the figure.

How to serve

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

1. As an independent dish. You can add fruits and berries to the skate.
2. Like dressing or salad dressing for other dishes. Thanks to the sour taste, it gives the dishes a special taste.
3. They make Turkic cheese “kurt” from it.
4. Used to make ayran. To do this, it is bred 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 skate. This trick is used in Tatar and Bashkir culinary.

How to choose the right

A quality drink has a characteristic fermented 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 deteriorate very quickly.

• The calorie content of katyk is 56 kcal.
• It contains for every 100 ml - 2.8 g of protein.
• Zhirov - 3.2 g.
• Carbohydrate 4.2 g.

Product Ratio:

• 1 tsp. Is 15 g.
• In 1 tbsp. l - 30 g
• In a glass - 300 g.

Storage

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