Sour-milk products are popular all over the world.It is well-known that some people, having passed the infancy, can not at all consume milk, which is very useful for bone tissue. For them, the ideal solution is the use of acidic dairy products, which, in addition to milk, are absorbed completely. 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.
From the habitual us sour-milk assortment heis characterized by very many features. 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 herself, and Katya needs 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 should be in strict proportion.
Like other lactic products, Katykdigested completely, helps to cope with the dysbacteriosis, which 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 trouble with the stomach and never again fear the appearance of ulcers.
Strangely enough, it is largelyis determined by the same increased 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 bad faith: 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.
Those who live far from the places of traditionalproduction of this product, will have to do it yourself. 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 homemade milk from a proven breeder. It should be boiled for five minutes on the lowest heat. 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 obligatory condition: only glass, porcelain, ceramics, no plastic or metal! Two large spoons of yesterday's bayonet are put in the 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, enough and six, in the winter 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.
On the stove, it is not always possible to keep track ofthe 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 boils on the burner and gets into the oven. So it will slowly be heated until it loses to a third of the water. When the milk is evaporated and gets under, a katytic starter is laid. If it is thick (rather "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 katik thickens, it retracts into the coolness. If, by the way, the latter is not done on time, it can perekisnut.
When the katik is being prepared, the recipe requires a katykovic fermentation. However, you are unlikely to find the right starter. In this case, use one of three options.
Try to cook katyk!What it is and how to do it yourself, we have already told, and you will certainly appreciate the taste nuances. And if your admiration is shared by friends and relatives, you will give them your own home-made leaven.