It is believed that people who regularly consume fermented milk products, obtained by fermenting whole milk from cows and other animals, live much longer and of better quality. It is not for nothing that one of the main products in the diet of Caucasian centenarians is kumiss, yogurt, curdled milk, ayran, or katyk.

These drinks, saturated with lactic acids and beneficial bacteria, have a beneficial effect on the digestive tract, suppressing the processes of anaerobic fermentation in the intestines, which leads to an improvement in the condition of the immune, nervous, cardiovascular, respiratory, musculoskeletal and excretory systems.

Katyk - what is it?

Katyk is a fermented milk product found among the Turkic peoples. In addition to the territory of Central Asia, this product, obtained by fermenting milk with the help of special bacterial cultures, is widespread in the Balkan countries, for example, in Bulgaria.

So what is katyk, what are the benefits of regularly including it in the menu, and what are the ways to prepare a healing drink at home? Translated from the Turkic language, the word “katyk” means a food additive, seasoning, food vinegar or sauce.

And this speaks of its multifaceted use in cooking. In Central Asia, it is consumed in its pure form, used as a dressing for salads, hot dishes, soups, including cold chalop soup (analogous to Russian okroshka with kefir) - a national Uzbek dish made from greens, young fresh vegetables and katyk.

After 2-3 days of storage in a cold place, the acidity of the drink increases, which allows it to be used instead of vinegar as a seasoning for food. And on the basis of katyk they prepare a type of kefir among the Balkan, Caucasian and Turkic peoples - ayran, diluting it with mineral water, kumis, whey, whole milk and adding table salt, spices and herbs.

Well, of course, katyk can be used to bake golden brown pancakes, pancakes, flatbreads and pancakes, as well as add it to baking dough, replacing traditional kefir or sour cream in the recipe. I will share the recipe for pancakes based on katyk, which I mastered thanks to a friend from Tatarstan, at the end of the article.

Production technology

Unlike all types of curdled milk, yogurt and kefir, katyk is made not from whole fresh milk, but from boiled cow, goat, sheep, buffalo or camel milk, which provides a higher percentage of lipid content in the finished product. Sometimes milk is not only boiled, but also evaporated by a third (baked milk).

Bacterial cultures are added to warm milk. As a rule, this is a combination of lactic acid streptococci and thermophilic Bulgarian bacillus. The drink is kept warm for 6-10 hours at rest, that is, avoiding shaking, shaking or stirring. The ambient temperature during the ripening process is maintained at 35-40°C.

Sometimes the finished product is tinted with natural food dyes, in particular, beetroot or cherry juice. Traditionally, katyk is classified as a fatty product, but modern manufacturers offer low-fat katyk with minimal fat content in their range of fermented milk drinks.

Ryazhenka and Varenets are prepared using a similar technology (based on milk after heat treatment), so they are considered fermented milk products similar in taste and nutritional properties.

However, katyk and ryazhenka have some differences. The fact is that fermented baked milk is a product necessarily made from baked milk. Katyk is made not only from melted milk, but also simply from boiled milk. In addition, the process of fermenting katyk takes several hours longer (ryazhenka is ready in 3-4 hours).

Benefits of katyk, medicinal properties

Once in the intestines, beneficial bacteria, which are used in the process of preparing katyk, ensure the normalization of the microflora, restoring its optimal balance and suppressing the processes of rotting and fermentation. And, as you know, most of the cells of the immune system are located in the small intestine.

That is why regular inclusion of katyk in the diet benefits the entire body - it not only improves the functioning of the entire gastrointestinal tract, eliminates, normalizes stool and cleanses the body of metabolites and toxic compounds, but also activates the defenses, allowing you to effectively resist infectious agents and fight against foreign invasions. our body.

Thanks to the beneficial protein compounds present in katyk, in particular essential and non-essential amino acids, drinking the drink improves the regeneration of muscle tissue cells and all organs. Moreover, the proteins in fermented milk drinks are in a bioavailable form, being absorbed 100% in a short time.

The product is also rich in vital vitamins (A, groups B, C, D), macro- and microelements (calcium, iron, phosphorus, copper, potassium, etc.) involved in all biochemical reactions of our body. In general, the constant presence of katyk and other fermented milk products in the menu contributes to rejuvenation, prolongation of active longevity, and strengthening the health of people of all ages.

Cooking katyk at home

Buying a drink today is not difficult - this fermented milk masterpiece is included in the line of fermented milk products of many domestic manufacturers, both well-known and small, farm, and private. For those who have the opportunity to regularly receive natural homemade milk, information on how to make katyk in your own kitchen using special bacterial starter cultures will be useful.

Fortunately, modern kitchen appliances (yogurt maker, multicooker), which facilitate the process of heating milk and maintain the specified temperature characteristics for a long time, are available to almost every housewife. Moreover, katyk made from homemade milk, especially fresh milk, is much tastier and healthier than from store-bought, pasteurized and sterilized milk.

We bring to your attention a recipe for katyk at home, which every caring housewife can master. If there is no multicooker, pre-boiled milk is simmered in a conventional oven, setting the temperature to 90°C. In a multicooker, to prepare baked milk, use the “Heating”, “Stewing” or “Chef” mode.

After reducing the volume of liquid by ¼, the product is removed, cooled to a temperature of 40°C and starter is added to it, taking 2-3 tablespoons of ready-made katyk for every 1-2 liters or special bacteria purchased at a pharmacy or store. The fermentation jar or yogurt maker bowl is first rinsed with boiling water to kill germs.

During cooking, the container is not moved and the liquid is not stirred. The thickened drink, which resembles sour cream in consistency, is stored in the refrigerator, but no more than 5 days. In its pure form, katyk is drunk for the first 3 days, adding berries, fruits, honey, jam or herbs and garlic with salt to taste, and then it is used to season salads or soups.

Thin pancakes on katyk

A few years ago, a friend from Kazan visited us. It was she who taught me how to bake such delicious pancakes that always turn out without burning. You can cook katyk pancakes according to this recipe every day, but they are especially popular in my family on Maslenitsa.

Ingredients:

• chicken eggs – 2 pcs.;
• sifted wheat flour - 6 tbsp. l. with a slide;
• vegetable oil – 2 tbsp. l.;
• salt – ½ tsp;
• sugar – 2 tbsp. l.;
• katyk – 1 glass;
• lard - a piece for greasing the frying pan.

Preparation:

1. I beat the dough in a blender bowl using the mixer attachment. This is much more convenient, and drops of liquid do not fan out throughout the kitchen.
2. I beat the eggs into the container, add butter, sugar, salt, half the katyk, all the flour and mix with a whisk at the minimum speed of the blender.
3. After the flour lumps disappear, add the remaining flour and continue mixing.
4. The dough is ready. Advice! If a fermented milk drink is initially excessively thick, for example, a store-bought one with a low fat content is always watery, but you can insert a spoon into a homemade product, then I dilute the resulting dough with boiled water so that it has a consistency similar to kefir, and beat it again with a mixer. The first time you will have to experiment, but then there will be no problems with the consistency.
5. To bake pancakes, it is better to use a special frying pan with a non-stick coating.
6. Before pouring each portion of dough, carefully grease the bottom of the heated frying pan with a piece of lard pinned on a fork.
7. The amount of dough is per eye, so that the pancakes are thin, but with smooth edges.
8. Bake over medium heat on each side until golden brown.
9. If desired, you can put a piece of butter on each product (Maslenitsa, after all).
10. You can also wrap curd mass, thick jam or jam in them.

Try it, you won't regret it! Now you know what katyk is and what it is eaten with - and if you have never tried this fermented milk product, then I advise you to quickly go to a large supermarket (they always have the largest selection) and buy the first package of favorite drink of the inhabitants of Central Asia.

By the way, when you take your first sip, don’t forget to make a wish, because there is a belief that it will certainly come true if you try something for the first time.

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.

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.

Possible harm from katyk:

Katyk has extremely beneficial properties, but it has a high percentage of fat content, which is undesirable for people who are overweight. The product must be fresh, otherwise poisoning and severe digestive disorders may occur. It is widely believed that katyk can be consumed by pregnant women and children, but it is better not to give the child fermented milk products at an early age.

Katyk has long been a favorite drink of the Turkic peoples. It is also quite often used as a dressing for soups and salads. Katyk differs from yogurt in that it is fattier and denser, and its preparation requires certain knowledge and skills. What properties does this product have and is it worth introducing it into the diet of lovers of Russian cuisine?

Benefits of katyk

Katyk will be useful only if it is prepared correctly. Since unique starters that contain Bulgarian bacillus and lactic streptococci are used for its preparation, the drink has high nutritional value, especially for those with impaired intestinal microflora. This happens to those who suffer from constant dysbiosis and stomach upsets or have recently taken a course of antibiotics. For people who do not have digestive problems, katyk is useful in that it prevents intestinal diseases and strengthens the body's defenses, suppressing the action of putrefactive intestinal bacteria. The effect of the drink can prevent the appearance of kidney stones.

The drink stimulates appetite and improves immunity, so it is useful for children to drink. However, you should definitely consult a pediatrician, since nutritionists do not recommend drinking katyk for children under 10 years of age.

For those who want to reduce their weight, katyk is indicated for the reason that it cleanses the body of toxins and reduces sugar and cholesterol levels.

Katyk contains a whole vitamin and mineral complex, represented by vitamins B, A, D and E and minerals - phosphorus, silicon, calcium, copper and zinc. Consuming katyk is beneficial for those who have skin problems, as thanks to the action of beneficial bacteria, the skin is toned, cleansed and restored. The product is useful for those who want to maintain their youth and improve their health.

Why is katyk harmful?

Since katyk is a rather fatty and high-calorie product, it is not recommended for people who are obese or have extra pounds. For diets, you should use katyk, which has a small percentage of fat content. For the same purposes, you can dilute katyk with mineral water and consume it throughout the day.

It is important that the katyk be prepared strictly according to the recipe, since if the product turns out to be of poor quality, it can cause an upset stomach.

Do not forget that the product will be useful only if it is natural; any counterfeits can cause serious harm to the body.

Katyk is a national fermented milk dish, reminiscent of yogurt. To prepare it, not only cow’s milk is used, but also goat’s, sheep’s, buffalo’s milk, or a mixture. The milk is boiled until the volume is reduced by a third, then cooled and a starter culture is added, which consists of a combination of lactic acid streptococci and Bulgarian bacillus. The fermentation stage takes 12 hours, and then is immediately cooled in the refrigerator, where the finished product acquires a thick consistency. The 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 promotes its cleansing. Katyk differs in its 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 product contains:

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

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

If katyk is prepared in compliance with all the rules, then the drink is obtained with an amazing and pleasant taste and dense consistency. It can be salty and sweet and spicy. It is consumed as an independent dish and 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 bacillus in the ferment.
• The use of katyk helps restore a healthy balance of intestinal microflora, so a person does not have digestive problems.
• By regularly consuming katyk, the body strengthens, maintains youth and prolongs life.

Considering the method of preparing this drink and the ferment 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 who are obese in large quantities.

Making delicious katyk at home

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

Katyk and diet

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

A fasting day on a katyka can be done 2 times a week. Nutritionists advise using katyk instead of kefir, since when drinking this drink there is never discomfort in the intestines, the feeling of hunger is not as annoying as when drinking 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 a store after studying 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 or bathhouse, do not overload yourself with physical activity and take more walks.

: yogurt, sour cream, kefir, fermented baked milk, snowball. But there are few people who have tried katyk. What is it? Let's figure it out.

Katyk is a traditional fermented milk drink of nomadic peoples. It differs greatly from other fermented milk products. This product is not made from cow's milk, but from buffalo or goat milk. The main and important difference is that milk must be boiled and left to stand until a certain number of specific bacteria are present. How is katyk useful?

Benefits and harm to the body

Useful properties of katyk

Contraindications for katyk

• Due to a poorly formed digestive system, this product should not be given to children under ten years of age.
• In order not to harm yourself, you need to properly store this fermented milk product and not consume it after the expiration date. You can store katyk for no more than three days. After this, it can only be used as an additive to soups and baked goods.
• This product is high in fat, so it is not recommended for people with increased weight to consume it.

Making katyk at home

Many people are interested in the question: is it possible to make such a fermented milk product at home? There are two ways to prepare katyk at home: on the stove and in the oven. Let's look at each method in more detail.

Cooking katyk on a gas stove

Not everyone can buy a katyk, as it is not easy to find. But if there is a desire, then you can have it cook at home. For this you will need good quality natural milk. Pour a liter of milk into a saucepan and boil it over low heat for five minutes.

While the milk is cooling, prepare a jar in which the milk will sour. The jar should be washed and sterilized well. When the milk has cooled to 37 degrees, it must be poured into this jar. To make the starter, add two tablespoons of katyk to the milk and stir the contents with a wooden spoon or spatula. Cover the jar loosely, wrap it in a blanket and leave it like that for ten hours.

When the time is up, check your katyk for doneness. Rock the can slightly, if the milk does not spill, it means the fermented milk product is ready for consumption. Katyk must be stored in the refrigerator.

Cooking katyk in the oven

On a gas stove, the katyk may not work, since it is difficult to keep track of uniform heating and the specific temperature of the milk. It is easier to prepare a fermented milk drink in the oven, because the oven can be set to a certain temperature. In our case, the oven should heat up to ninety degrees. You need to place boiled milk in it and leave it there until there is less milk. You need to take out the milk, let it cool a little and add katyk starter to it. Then the container with the fermented milk product must be wrapped and allowed to brew until thickened. Katyk is ready!

Well, what to do if you don’t have sourdough? Exists several cooking options this fermented milk product without katyk ferment.

1. You need to add half a glass of sour cream to a liter of fresh milk. Leave the resulting mixture in a warm place for a day; there is no need to cover it. In a day you will get yogurt, which will be the starter for katyk.
2. Boil a liter of milk and add half a glass of kefir to it, as well as a chopped cherry twig along with leaves. The resulting liquid will become the starter.
3. Take half a glass of sour cream and add a spoonful of cabbage brine to it. The starter is ready!

What is the difference between katyk and fermented baked milk and what can be prepared from it

What is the difference between katyk and ryazhenka? Let's figure it out.

Differences:

What can be prepared from katyk.

• Can be served as a separate dish by adding some greens.
• Katyk is great for dressing salads.
• You can prepare cold soups based on katyk.
• This fermented milk product can be added to the dough for making pancakes, pancakes, flatbreads and other baked goods.