Katyk - benefits and harm to the health of the body

Katyk is a type of fermented 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 long time ago. Now this most useful drink is prepared all over the world. If you translate the word katyk from the Turkic language, it will mean “food additive”. In this case, it is meant that it is used as a sauce or seasoning for various dishes. Translated from the ancient Uigur language, this word can be translated as “food vinegar”.

 The benefits and harms

Interesting! Katyk is made on the basis of boiled milk, it distinguishes it from other fermented milk drinks. This recipe allows you to make the product very fat.

How to cook?

This product is obtained as a result of milk fermentation. To get 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. Milk is first brought to almost a boil, and it is boiled down further on low heat. In the process you need to constantly mix it to avoid boiling. It is important that the temperature of the milk does not exceed 90 degrees.
  2. Boil milk need to until it decreases by approximately 25%. It should be thicker. And only after that it is filtered through gauze. As a result of filtering the clot is removed and it turns out suzma. This substance is similar in properties to cottage cheese and sour cream at the same time.
  3. Milk need to be at a temperature of about 40 degrees. After that, you need to add a leaven to it. As starter should be ready katyk. For one liter of milk you need to add 100 g of such a starter. If there is no ready katyk, then it can be replaced with special bacterial cultures.
  4. Then the product should be kept in a warm place for about 11 hours. After this time, it must be put in a fridge or other cold place so that it stiffens and thickens.

Interesting! Nowadays there are many recipes katyk. Housewives prepare both sour and sweet product.On production, various fillers are added to it in order to obtain an original taste.

Composition and use

The product has medicinal properties and also has a high nutritional value. All the benefits of the drink, mainly due to the presence of Bulgarian bacilli and lactic acid bacteria.

  1. The use of katyk is very useful for the work of the digestive system. The benefit lies in the fact that the microorganisms contained in it contribute to the restoration of normal microflora in the gastrointestinal tract. In addition, they prevent the development of processes of decay, as they inhibit the development of putrefactive bacteria.
  2. If you include this drink in your daily diet, then the work of all gastrointestinal organs is normalized. You will forget about all the problems that have arisen with the digestion of food. Due to the mild natural effects of lactic acid bacteria, drug treatment can be avoided.
  3. The presence of calcium in dairy products is of great importance for the body. It helps to strengthen the bone tissue, helps the teeth stay healthy. For older people, this is especially important, since at this age calcium is washed out of the body.And the use of dairy products will serve as 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 katyk helps to normalize the work of the heart, nervous system, improves the condition of the blood vessels.
  5. This drink helps to strengthen the entire body as a whole, to preserve youth and freshness of the skin longer. This is due to the presence of such minerals as calcium, silicon, copper, iron, etc. In addition, the katyk contains vitamins A, E, D, B.

Harm and precaution

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, it should limit its use to people who are obese. In this case, it is better to choose a katyk with a lower percentage of fat content. Modern manufacturers offer such products in stock. You can get all the benefits of katyk, while not worrying about the harm to the figure.

How to serve

Katyk is most common among the Türks; they use it in such forms.

  1. As an independent dish.In katyk you can add fruits and berries.
  2. As a dressing or sauce for salads of other dishes. Thanks to the sour taste, it gives the dishes a special taste.
  3. Turkish cheese “kurt” is made from it.
  4. Used for cooking ayran. To do this, it is diluted 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 a katyk. This trick is used in Tatar and Bashkir cooking.

How to choose

High-quality drink has a characteristic sour-milk taste. Its consistency is quite dense, has no lumps. When you buy it in a store, make sure that the packaging is whole and the product is fresh, as it can deteriorate very quickly.

  • Caloric katyk - 56 kcal.
  • It contains for every 100 ml - 2.8 g of proteins.
  • Fat - 3.2 g
  • Carbohydrate 4.2 g.

Product proportions:

  • 1 hl. Is 15 years of katyk.
  • In 1 tbsp. l - 30 g.
  • In a glass - 300 g

Storage

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

3 votes, on average: 5,00 out of 5
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