Katyk: what is it like to cook, what is useful and what can do much harm

Sour-milk products are popular all over the world. It is well known that some peoples, having passed through the infancy, can not at all consume milk, which is very useful for bone tissue. For them, the ideal solution is to use acidic dairy products, which, in addition to milk, are completely absorbed. Everyone knows yogurt, kefir, sour cream or fermented baked milk. However, there are more exotic products. For example, Katyk. What is it, probably, only the Central Asian peoples and Bulgarians know. The rest pass him by, even if he catches their eye.

Katyk: what is it?

From the familiar to us sour-milk assortment it differs very many signs. First of all, the origin of milk. Usually it is sheep, buffalo or goat. Cow is used much less often. But this is not the most important difference. Many believe, trying katyk, that this is an Asian sourness of yogurt. However, she grouses on her own, and Katyk has to help. Moreover, it is not made from raw, but from boiled milk. And to get a real Katyk, the leaven is taken clearly defined, in which the Bulgarian rod and streptococci for milk fermentation must be in strict proportion.

Benefit

Like other lactic products, the katik is fully digested, helps cope with the dysbacteriosis that occurs, for example, when taking antibiotics, replenishes the body with calcium. An additional bonus is the increased nutritional value that the katyk possesses. Benefit and harm, by the way, are due to it. With the weakening of the body after a disease or surgery, with intensive development in adolescence, katyk can be called irreplaceable. And if you use it systematically, you can completely forget about the problems with the stomach and never again fear the appearance of an ulcer.

Katya's injury

Strangely enough, it is largely determined by the same high fat content. So it should not be eaten by those who have weight problems. But, in principle, this is the only restriction. Another harm that can be inflicted by katikom can be attributed only to dishonesty: forgery, improper storage or expired shelf life - this is a matter of honesty of the seller. And not the lack of the product itself.

Caution should be given to children who are less than ten years old. However, this is due exclusively to the child's not completely formed by the digestive system.

Home katyk

Those who live far from the places of traditional production of this product will have to do it themselves. The process itself is not too complicated, although it requires attention, time and patience. If you decide to make a katik, the recipe requires you to buy a liter of home-made milk from a proven breeder. It should be boiled for five minutes on the smallest fire. The pan is removed, the milk is cooled to body temperature and poured into a jar (which can also be sterilized). For the "fervor" of milk, you need to watch especially carefully. In too hot a leaven cooked, too over cooled will wander much slower. Another prerequisite: only glass, porcelain, ceramics, no plastic or metal! Two large spoons of yesterday's bayonet are put in milk, then the contents of the jar are mixed. Again, attention: a spoon (or spatula) must necessarily be wooden. The neck is loosely covered, the container is wrapped and left alone for several hours. In the heat, there are six and in the winter the process will last for about ten hours. Check whether your katyk is ready, you can, gently and smoothly shaking the jar. If the mass does not "flop" - it's time to eat or hide in the refrigerator.

Katyk in the oven

On the slab it is not always possible to follow the uniformity of heating and the temperature. Therefore, preparing a katyk at home, you can use the oven. It heats up to ninety degrees, the milk is boiled on the burner and is mixed into the oven. So it will slowly be heated until it loses to a third of the water. When the milk evaporates and cools, a katytic starter is laid. If it is thick (quite "old", insisted), it must be mixed before infusion. Then everything is according to the previous plan: for several hours the container is wrapped in warmth, and when the katyk thickens, it retracts into the cool. If, by the way, the latter is not done on time, it can perekisnut.

If there is no suitable starter

When the katyk is being prepared, the recipe requires katykovka fermentation. However, you are unlikely to find the right starter. In this case, use one of three options.

1. In a liter of very fresh (ideally pair) milk, pour half a cup of thick sour cream and leave for a day in the warmth, without covering anything. A glass of obtained curdled milk will become your ferment.
2. In boiled milk half a cup of ordinary curdled milk is poured in and a chopped cherry branch is laid directly with leaves.
3. Instead of the ferment, half a glass of ordinary sour cream is poured in which a spoon of cabbage brine is stirred. The first katyk will have a characteristic aftertaste, but it can become a leaven for the following. After 3-4 fermentations, the taste will be gone, and you will get a quality Katyk base.

Try to prepare a katik! What is it and how to do it yourself, we already told you, and you will definitely appreciate the taste nuances. And if your admiration is shared by friends and relatives, you give them a leaven of your own preparation.