Katyk is one of the sour-milk products of the Turkic peoples of high nutritional value and utility. Katyk, cooked according to a traditional recipe, has fortifying properties, helps maintain health, preserve youth and longevity. Regular use of this unique product improves digestion and enhances immunity.
Katyk is made from natural milk by its fermentation with the participation of special bacterial cultures (as a ferment for katyk use a composition of Bulgarian bacillus and lactic streptococcus).
From other known fermented milk products is characterized by the fact that the milk is fermented not in its raw form, but boiled, sometimes and flavored to a third of the original volume, which provides the product with a higher density and fat content.
Prepared in this way, milk is fermented in the heat (at a temperature of 20-40 degrees C) for 6-10 hours, without stirring. Then the decanting of the finished product is made, after which the suzma remains, which is also a valuable dairy product, is a cross between cottage cheese and sour cream. Often Katyk tinted with fresh cherries or beets. Currently, dairies offer also katyk low in fat content. Ready katyk can be used for drinking for 2-3 days. Katyk, aged more than 3 days, becomes more acid and sharper, it is added to fat broths and soups (katykli).
The recipe for cooking katyka in the home
Ingredients:
- milk - 1 l;
- leaven (old Katyk or curdled milk, sour in sour cream) - 100 ml;
- thin cherry twig with leaves - 1 pc. (optional but desirable component);
- juice of cherries or beets for tinting and flavoring - 50-100 ml (also an optional component).
Preparation
Milk is poured into a thick-walled container (ideally ceramic or enameled) and boiled, but so that it does not boil (i.e., when heating is not higher than 90 degrees C). It is convenient to do this in a water bath or in an oven with the lowest heating. The volume is reduced by 15-30%.
To prepare the prepared milk evenly and not curdled, it is filtered through a light clean cotton cloth or gauze folded several times.
By the time the sourdough is introduced, the temperature of the prepared milk should not exceed 40 degrees Celsius.
The yeast must be thoroughly mixed in a separate bowl before application, then drained, then poured into a container with warm milk and stirred (you can now pour in beet or cherry juice in the previous step).
Sometimes a very little baked beet, cut into thin strips, or 3-5 cherries without pits per 1 liter is added to the hot milk, but this is done before straining. After that, put a cherry twig into the dishes - this will give the katyk a special taste. Then the container is covered, wrapped and placed in a warm place for 8-10 hours, at least. After this katyk to avoid perekisaniya should be moved to a cool place (twig is better to remove and discard).
Katyk, prepared on leaven from the first-third cycle, acquires a characteristic appearance, consistency and taste. Quality katyk has a pleasant refreshing taste, a dense and homogeneous texture without pronounced grains.
What can I cook from a katik?
Katyk can be served as a separate dish (it is better with chopped herbs - it is tasty and useful), or used as a salad dressing, and also prepare cold katykly soups based on it, add to pastry for pancakes, flat cakes, pancakes and other similar baked goods .