Katyk is a fermented milk drink, the traditional peoples of Bashkortostan, the Caucasus, Central Asia and other Turkic peoples, as well as Bulgaria.
This drink is made from milk fermented with special bacteria cultures - Lactobacillus bulgaricus and Streptococcus milk. The choice of the milk used in its preparation, is quite wide, cow, buffalo, goat, sheep or mixtures thereof.
Representing a special kind of sour, katyk thereof different from that for its preparation is only used boiled milk, thereby achieving the maximum fat content of the product. This fact can be explained by the fact that the boiling of liquid evaporated milk to third, that is, reduced volume of water and the amount of fat does not change. The result is a smaller volume with a high content of fat. The process of fermentation takes 6 to 10 hours. Wherein the temperature is set between 20 to 40 degrees. The finished product is often given little reddish hue by adding beets or cherries.
Technology of preparation of the Tatar katyk somewhat different from the traditional and above. Firstly, it is prepared only from baked milk. The milk is kept for a long time in a clay vessel at a temperature of 90 degrees. Once the milk becomes the consistency of thick cream, it cooled to 40 degrees, adding to it the leaven. Then the earthen vessel is well wrapped up and put in a warm place where the future katyk infused for 8-10 hours. When the drink is ready, it is put in the refrigerator, where it is stored.
The requirements of modernity, based on the health care, are the reason that the sale can be found katyk, fat content is less than that of a traditional drink.
The history of the drink has more than 2 thousand years. Even at that time it was marked katyk useful properties, its ability to maintain excellent health and strengthen health.
In some cases katyk decanted, resulting in a suzma (another name - suzbe). This product is a cross between sour cream and cottage cheese.
Store ready katyk recommended for no longer than 2-3 days, otherwise it becomes too acidic and pungent taste. However, even with such a material change in taste katyk suitable for food. It is added to soups or broths fat.
In Central Asia, a fresh drink made use as a standalone drink as yogurt, although it also added to salads as a refueling because of its high acidity. Katyk widely used in the preparation of cold soup chalop.
Useful properties katyk
Katyk widely appreciated not only by the people of those countries where a traditional drink. The circle of his admirers is much broader. This fact is easily explained by the fact that at a low calorie - only about 56 kcal per 100 g of the drink has many useful properties.
So, thanks to micro-organisms that make up katyk, the drink is well absorbed by the body. The content of the colossal amounts of trace elements and vitamins help to maintain good health, youth and vigor of body and soul.
Katyk special composition ensures that the regular consumption of the drink helps to suppress pathogenic microflora in the intestines to stop putrefaction and restore the balance of beneficial microflora. In addition, one of the useful properties katyk is its beneficial effect on the digestive processes.
Finally, the use of the drink increases the appetite, helps with weight loss by cleansing the body of toxins and reduces the level of cholesterol in the blood.