Recipe for katyk at home (23 photos): how to properly make a drink from goat milk at home

One of the most popular Central Asian fermented milk products is katyk. It is the result of the interaction of a special starter on the fermentation process of fairly fatty milk, which can be cow, buffalo, sheep or goat.

What is the difference between katyk and ryazhenka? It is prepared only from boiled, or rather stewed, milk, which is brought to the stage of fermented milk fermentation, and in this way it mainly differs from other types of varieties of curdled milk. In addition, another difference is its increased fat content, and this property is especially characteristic of the Tatar version. This is what distinguishes it from fermented baked milk and other similar fermented milk products. The preparation of this unique product does not cause absolutely any difficulties, and culinary acts represent a chain of specific steps verified by practice. It can be done at home.

Application in cosmetology

Katyk is used not only in culinary but also in cosmetics. Due to its special healing properties, the product is often used to prepare various products: masks to combat problem skin, moisturizers, cleansing tonics, etc. Cosmetics based on katyk will make your skin glowing, elastic and healthy. Your complexion will also improve.

Nutritional and energy value:

Recipes for dishes and drinks with katyk

The sweet drink is drunk, or rather eaten, on its own, and various dishes and seasonings are prepared from the sour drink. Bashkirs and Tatars improve the taste by adding cereals and vegetables, beets and cherry juice, spices, fresh and dried herbs, and mineral water.

Recipes for katyk dishes:

Salma

. Pour 1.5 liters of water into the pan, bring to a boil, add half an onion and two diced potatoes. While everything is cooking, knead the dumpling dough. Beat the egg, add some salt, add 2 tablespoons of water and enough wheat flour to form a liquid elastic dough, reminiscent of thick sour cream in structure. The dough is gradually scooped out with a teaspoon or dessert spoon and dipped into the boiling broth. When the potatoes are cooked, mix the hot soup with katyk, stirring constantly. Cook for another 10 minutes, adding spices to taste. Before serving, sprinkle with herbs. How to prepare katyk if you don’t have the finished product on hand: 200 g of cottage cheese are mixed with ice water and 1 chicken egg. Mix intensively with an immersion blender or whisk, adding sour cream to achieve a thick structure.

Sikhomon

. Mung bean, 1.5 cups, is poured with boiling water for 2-3 hours, then set to cook, adding 1.5 liters of water. As soon as the beans begin to boil, add the corn noodles. It is prepared in advance: a glass of corn flour is mixed with a quarter glass of salted water, and the mixture is passed through a meat grinder. Let it dry. Katyk, 1 liter, mixed with melted butter, 2 tablespoons. Let the soup brew for 10 minutes, add half a teaspoon of red pepper. Then pour in the oil mixture.

Suzma

. This cottage cheese can be made by preparing katyk at home. It is difficult to separate the whey from a “store-bought” drink - even the most natural product contains a certain amount of preservatives. The drink is made according to any recipe described above, but the amount of starter is increased so that everything quickly sours. You can bring the finished product to a boil by adding a little citric acid. Fold the gauze in several layers, strain off the whey and separate the grounds. In 3-4 hours the suzma will be ready. Before serving, add sugar, cream, jam or honey.

Kurt

. When preparing homemade katyk, it is evaporated much longer than usual so that the amount of liquid is reduced by 1/3. Then they make suza, trying to remove as much water as possible. Suzma is salted to taste, rolled into balls, formed into flat cakes and placed under pressure. After 4-5 hours, place the curd cakes on a clean wooden board, cover with gauze and place in the sun. Can be dried in the shade, in a ventilated area. You can also add your choice of spices and herbs to the cheese.

Kabak dolmasy (stuffed zucchini)

. Zucchini, 1 kg, peeled, core removed. The rice is washed and filled with clean water. The meat is made into minced meat, passed through a meat grinder with tomatoes, onions, salt and pepper, and rice is added. Stuff the zucchini, put it in a pan, and let it simmer until the meat is done. During cooking, sprinkle with herbs, and just before turning off, pour in katyk and immediately turn off, leaving to brew for 10 minutes.

Seafood with katyk

. Peel the shrimp, be sure to remove the esophagus, and cook for 1-2 minutes in salt water. Whip equal amounts of cream and katyk in a blender bowl and add some salt. Place shrimp and orange slices, cut into pieces, on a plate, after removing the white films. Pour milk sauce on top.

Okroshka

. Cut boiled lamb without fat, boiled eggs, dill, green onions, fresh cucumbers. Mix homemade kvass with katyk - 3:1, combine all ingredients. Salt, add sugar. Add food ice before serving.

Drinks with katyk:

Green smoothie

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Pour katyk into a clay dish, add finely chopped dill and add some salt. Proportions: 1 liter of drink, 100 g of dill, 10 g of salt. The container is tightly sealed and stored in a warm place for 3 months. Smoothie
. Pour katyk into a blender, add grated chocolate and banana pieces.

Sourdough preparation options:

Sourdough starter

We take fresh milk, or just fresh milk, with the maximum percentage of fat content. Add sour cream to it at the rate of 100-150 g. for 1 liter of milk and put it in a warm place for a day, without covering it with a lid.

Sourdough with cherry leaves

Place 100 grams of milk in warm milk prepared for katyk. yogurt (fermented not with sour cream) and a pre-finely chopped small young twig of a cherry tree with leaves. This leaven will give the future katyk a unique, unique taste and aroma.

Sour milk starter

Milk that is not too sour would also be a good starter for katyk. Such a starter should not be at the peroxidation stage (medium acidic).

Sourdough starter

Sour cream is also a good option for sourdough, which is often found in recipes for making katyk.

Recipe

The proposed recipe for katyk does not at all pretend to be original, although it does have prerequisites for the Tatar version, since there is a kind of zest in the culinary process itself. It is suggested to prepare katyk without unnecessary hassle and loss of time using the oven. It is in it that the milk will not run away or burn during simmering, if you choose the optimal temperature regime correctly.

You will need:

• Natural milk - about one and a half liters.
• Sourdough - only three tablespoons. It can be sour cream, matsoni or even industrially made katyk.

Preparation:

1. Initially, you need to bring the milk to the stage of starting to boil in any capacious container.
2. Then preheat the oven to max = 99°C. and transfer the boiled milk there. It will be ideal if it is poured into suitable clay pots.
3. The entire process of simmering milk will take about six hours and should not be left to chance. Although the milk will not burn, foam will definitely form. It should be removed periodically.
4. After the simmering process is complete, the milk should take on an appetizing beige hue. It must be removed from the oven and cooled to approximately max = 40°C.
5. Next, the starter is added to the cooled baked milk, everything is mixed, covered with a towel and left alone for eight hours. This period of time is quite enough for the complete fermentation process.
6. After this, the almost finished katyk is sent to any cool place or refrigerator to cool for three hours. During this time it will become even thicker and take on a richer taste.
7. Finally, home-cooked katyk needs to be mixed and it will be completely ready for use.
8. If you want to make katyk with a beautiful burgundy color, you can use beets. It is cleaned, cut into small pieces and added to baked milk together with the starter. Sometimes a few pitted cherries are used as a natural coloring. In this case, the katyk will acquire a magnificent cherry color. As a rule, such color culinary tricks are used specifically for the festive table.

Ready katyk is eaten without any additives, as it is tasty and healthy in its natural form. But sometimes it is seasoned with herbs, vegetables, sugar, fruits and so on. This unique fermented milk product goes well with many, many additives.

Benefits of katyk, medicinal properties

Once in the intestines, beneficial bacteria, which are used in the process of preparing katyk, ensure the normalization of the microflora, restoring its optimal balance and suppressing the processes of rotting and fermentation. And, as you know, most of the cells of the immune system are located in the small intestine.

That is why regular inclusion of katyk in the diet benefits the entire body - it not only improves the functioning of the entire gastrointestinal tract, eliminates dysbiosis, normalizes stool and cleanses the body of metabolites and toxic compounds, but also activates the defenses, allowing you to effectively resist infectious agents and fight foreign invasions into our body.

Thanks to the beneficial protein compounds present in katyk, in particular essential and non-essential amino acids, drinking the drink improves the regeneration of muscle tissue cells and all organs. Moreover, the proteins in fermented milk drinks are in a bioavailable form, being absorbed 100% in a short time.

The product is also rich in vital vitamins (A, groups B, C, D), macro- and microelements (calcium, iron, phosphorus, copper, potassium, etc.) involved in all biochemical reactions of our body. In general, the constant presence of katyk and other fermented milk products in the menu contributes to rejuvenation, prolongation of active longevity, and strengthening the health of people of all ages.

How is katyk useful?

The question often arises: what is healthier, kefir or katyk. Features of the production of fermented milk products allow us to answer this question. The microflora of kefir starter consists of yeast fungi and strains of lactic bacteria. And the starter used to prepare katyk is combined from Bulgarian bacillus and lactic acid streptococci. And their effects on the human body differ in many ways. The ancient product katyk brings the following benefits:

1. Suppresses the development of pathogenic bacteria, creates a favorable environment for the growth of beneficial microflora in the gastrointestinal tract.
2. Normalizes the functioning of the digestive organs, restores the acid balance in the intestines necessary for the existence of microflora.
3. It has a general strengthening effect on the body and improves immunity.
4. Stabilizes the functioning of the cardiovascular system, improving the elasticity of blood vessels and normalizing heart rhythms.
5. It has a beneficial effect on the nervous system, helping to relieve stress and restore fibers.
6. Improves the condition of hair and skin.
7. Normalizes the amount of sugar in the blood.
8. It has a mild diuretic effect and gently cleanses the intestines.

Comment! To produce the drink, milk is not only boiled, but also evaporated by a third of the volume, thickening it.

The drink is good for the skin, helps maintain its elasticity, eliminates early wrinkles and acne

Benefits of katyk for men

Katyk in the diet brings tangible benefits to the stronger half of humanity:

1. It strengthens bone and muscle tissue.
2. Helps remove toxins and waste, relieves fatigue.
3. Promotes sound, healthy sleep, neutralizes the effects of stress, removing irritability.

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Benefits of katyk for women

Women often use katyk not only as an excellent healthy food product, but also as a cosmetic product. Useful masks for the face and body, hair rinse - the drink has an excellent effect on the skin and hair of any type, restoring natural elasticity and beauty.

For ladies watching their figure, the drink is also extremely useful. Although the calorie content is quite high, it perfectly rids the body of toxins and processed products, normalizes metabolism, which helps burn excess fat. The drink helps preserve youth and beauty.

Product composition and beneficial properties

Natural and high-quality katyk is famous for a number of beneficial properties. The product has not only healing qualities, but also nutritional value. The properties of this product are associated with the presence of many lactic acid bacteria and Bulgarian bacillus.

Katyk is rich in calcium. This element is necessary for the normal functioning of the body, as well as strong teeth, bones and nails. This component is especially necessary for older people, since calcium is gradually washed out of the body. Regular consumption of the drink is considered an effective and high-quality prevention of various bone-related diseases, including osteoporosis. The product also contains silicon, due to which calcium is absorbed by the body more easily and more efficiently.

Digestion

Regular consumption has a positive effect on the functioning of the digestive system. The microelements contained in the composition have a beneficial effect on the process of normalization of microflora in the gastrointestinal tract. Also, katyk is an effective prevention of the proliferation of putrefactive bacteria and decay processes, respectively.

Experts advise adding the drink to the list of products in your daily diet. Systematic consumption of the drink will help get rid of problems and unpleasant symptoms associated with the processes of food digestion. In some cases, thanks to this product, it is possible to avoid treatment with medications.

Strengthening

Rejuvenation from the inside and outside, benefits for the whole body, strengthening the immune system, improving skin condition - all this and much more is the result of consuming katyk.

The drink contains the following components:

• calcium;
• copper;
• iron;
• minerals;
• silicon;
• vitamins: D, B, A, E.

Heart and nervous system

In addition to all of the above, the drink has a positive effect on the nervous system as a whole and the functioning of the heart. Regular consumption also significantly improves the condition of blood vessels in people of all ages.

Secrets of the old-timers

The word "katyk" is translated as "sour milk". The skill of preparing katyk is passed down from generation to generation in the literal sense of the word.

Most modern young housewives have no idea how to make katyk without a special ready-made starter.

The thing is that the technology for preparing katyk involves using the remnants of previous servings as the basis for a new drink.

And since the Turks hardly go a day without katyk, they prepare it regularly: as soon as the next portion comes to an end, its remains go as a starter for the next one - a continuous cycle.

This eliminates the need for fresh starter; it turns out that the same starter is used for several decades, passed on from parents to children, and then to grandchildren!

The recipe for classic katyk is multi-process and time-consuming. The milk is first pasteurized, then evaporated to leave a fatty, rich base, which is then fermented naturally or artificially.

The result is buttery, fermented milk yogurt, with a delicate texture, pleasant taste, and very healthy. With the help of additional ingredients, katyk is enriched with new flavors and shades.

It is made spicy, sour, sweet, salty, with fruits, berries and other additives.

During the production of katyk, due to evaporation, practically no whey is formed; it is also not similar to yogurt, since it is prepared from raw milk, and katyk is made from pasteurized milk.

In appearance, katyk resembles thick sour cream, it holds perfectly on a spoon, does not spread, and smells delicious. Today there are simplified recipes for preparing katyk, one of which we will share.

The product turns out, although not as healthy as the classic one, but still very tasty and not without medicinal value.

Contraindications and harm of katyk

It is advisable not to introduce the drink to the menu for young children and pregnant women if they were not previously familiar with the new taste.

Damage to katyk can be caused by increased acidity, exacerbation of peptic ulcers, and lactose intolerance.

You should not get carried away with the product during obesity, constipation, a feeling of heaviness in the stomach and constant heartburn.

There is some debate as to whether katyk promotes weight gain. The drink is quite thick and fatty, but if you do not abuse it, it is impossible to gain weight.