Tatar katyk (technology) on cherry twigs (and other additives for color and taste)

[This is how they suggest making sourdoughs:]

Tatar katyk (technology) on cherry twigs (and other additives for color and taste)

Category: Dairy and egg dishes

Kitchen: Tatar

Ingredients
Milk with maximum fat content (preferably homemade)	1.5 l
Sourdough (katyk of the previous day or live sour cream)	100-150 g
For additives:
Cherry twig with leaves	1 PC.
Or baked beets	0.5 medium
Or crushed cherries	3-5 pieces

Cooking method

• Katyk is a fermented milk product that is present in the culinary traditions of different peoples - Tatars, Uzbeks, Bashkirs, etc., is a daily healthy food for them.
• In different places there are some nuances of making katyk. But in any case, the result is a refreshing product that is easy to digest, good for digestion and enhances the body's protective functions.
• Katyk well refreshes, tones, strengthens, helps to prolong youth and maintain health. Famous oriental centenarians constantly have katyk in their diet.
• Katyk is used for dressing salads, used for soups and sauces, or consumed separately, adding herbs and peppers to taste.
• The peculiarity of katyk cooking is the evaporation of fat milk over low heat with frequent stirring. Moreover, in such a way that the milk does not boil, but evaporates at a temperature not higher than 90 C. With this method, the milk evaporates by 1/3, loses water, and the product at the exit is more concentrated, saturated and fatty. Delicious!
• Usually, a new katyk is prepared on the basis of a sourdough from a ready-made katyk, but if there is none, live sour cream is also suitable for sourdough for the first time.
• There are jars of katyk in stores, so you can buy it and use it as the first ferment, and then re-ferment it.
• This is how they suggest making sourdoughs:
• 1. We take fresh milk or just fresh and maximum fat. Add "live" sour cream (with a short shelf life) to warm milk at the rate of 100-150 gr. 1 liter of milk and put in a warm place for a day, without closing the lid. I would cover at least with a napkin. And I would have boiled milk before that.
• 2. Not very sour milk is considered a good starter culture for katyk. Such a leaven should not be peroxide.
• 3. Sour cream is also a good sourdough option, which is often found in katyk recipes.
• 4. And, in fact, the katyk itself as a sourdough from the finished product.
  Muscovites, look in the shops "Bakhetle"

• Utensils for cooking katyk should not be metal, only glass or high-quality ceramic, porcelain or earthenware. The main thing is sterile clean!
• Cooking katyk.
• - We heat the milk over the lowest possible heat, keep it on fire and stir occasionally. Dip the foams with a sterile spoon in milk.
• - After the milk has boiled away about one third of its original volume, we filter it through cheesecloth or a fine sieve. This is necessary for a homogeneous structure and uniform acidification of the katyk.
• Suzma remaining on the fabric after filtering milk can be added to cabbage soup, borscht, used in the preparation of curd spreads, cheesecakes, cheesecakes, or simply spread on bread. The bread is delicious!
• - Pour into a bowl in which fermentation will take place. Cool to 30-35 C and mix well the starter culture with a clean sterile whisk. But it is better to stir the starter culture with a small amount of milk in a clean small cup, and then add to the rest of the milk.This will distribute the leaven better.
• - Close the jar tightly and place in a warm place. If done without a fermintator, then wrap it well and leave for 8 hours.
• - Do not shake the dishes with katyk, carry or touch during the fermentation process. It is necessary to preserve the integrity of the mass.
• - Carefully transfer the katyk to the coldest place in the refrigerator and leave to ripen overnight.
• If the milk is of high quality, technology and sterility are observed, then the katyk can be cut with a knife. Unless someone sneaks in and mixes it with a big spoon for you, of course.
• Additives
• The katyk can be given some original taste or color:
• - Take boiled or baked beets, peel them and finely chop them into strips. Half a medium beet is enough for one liter of milk.
• - A variant of making a pink katyk for cherry lovers: add 2-3 mashed pitted cherries to 1 liter of strained baked milk.
• - Another option I tested. Wash the cherry twig and leaves well, scald, mash, cut the dense part and dip into milk before fermentation.
• This option is simply incomparable to my taste. Gives a light scent of cherry leaves, not intrusive and subtle, but very noticeable!
• Here is the number of twigs just right per liter.
• 
• I served katyk on cherry leaves with syrup from last year's cherry jam and fresh strawberries. It turned out to be a wonderful dessert. We will wait for the cherry ripening season in order to check how fresh cherry berries are combined with katyk on cherry twigs. And for the winter I decided to freeze young leaves.
• 
• I want to try to make katyk on currant leaves. Unsubscribe.
• I will post a variant and a photo with beets later.
• The main thing is to observe the sterility of all objects in contact with milk and katyk.

Note

Materials: the magazine "About Kitchen" - an article from the general director of the Union of Milk Producers of Tatarstan Denis Pirogov, 🔗, personal experience.

Any information from experienced housewives on the preparation of katyk is welcome in this topic.
I will definitely try to make it on fermented and dried cherry leaves, rolled into rolls. I think the effect will be the same. For this I never get tired of remembering our Lyudochka lappl1 with a kind word every day, thank her very much!

Cold katyk ... with a hot cake ... Dysch!

Cold katyk ... with a hot cake ... Dysch!

When I just did it, it was like this!
And when on cherry twigs, that's when the spot came!

De-w-i-te-be-vish-no-ve-then-check-na-be-ru?
Although ... if only you steal at Manka's dacha until she sees ...
This I can, yeah! Already sho with regards to "steal" ... and even at Manka ... tse are a sacred cause!

Although ... if only you steal at Manka's dacha until she sees ...

Wherever you want, you have to try it.

Something Mani is not visible, is everything ok?

[Elena Tim]

Elena Tim, I can fit the branches for you, but what you need to attend to is where to get good country milk all the time.

I can fit the branches for you

Thank you, druhh! But I have already set a goal for myself - to pluck Manyashka!

Yes, she lives in the country in the summer. He comes to Moscow only on duty, or maybe I’ll drink some blood.
I tried to drag Timon and me and the wort there in rainy weather, but we didn't make it!

Thank you, druhh! But I have already set a goal for myself - to pluck Manyashka!

Yes, she lives in the country in the summer. He comes to Moscow only on duty, or maybe I’ll drink some blood.
I tried to drag Timon and me and the wort there in rainy weather, but we didn't make it!

Let's go to the dacha, it's good now! take the devices, there you will

[now!]

Let's go to the dacha, okay now!

Now I can't - it's night outside! Manka will scream if you screw up!
And the devices will also make you share!

And the devices will also make you share!

Do they take everything from you too?

Manka is not sorry! She fitted me a bag of hats, now I look like a doctor in the bathhouse!

Manka is not sorry!

Yeah, you don't mind anything for Manka! Especially my gadgets! Kindaaaaaa!

Especially my gadgets! Kindaaaaaa!

Well, I’m not going to break off her branches until I can’t!
Probably also gophers love to gnaw twigs!

[Rada-dms]

Rada-dms, Olya, I'm waiting for beetroot and currant)))))

It will be good with currants. Now I tear the leaves and add them to the tea.
Ol, in essence, is it fermented baked milk? Only not baked milk. Although we do it from the usual boiled.

[Olya]

Sour milk drinks in the heat - generally super! And you also have a cherry twig ... Nicely decorated, Olya!

I love it very much! And absolutely in any weather! Thanks for the recipe and especially for the opportunity to dream up with the additives! I am very BJ!

Ol, class! Aen has cherry branches, I'll break it tomorrow.

Olya, just like my mom and grandma are doing, you need to get the leaven from maman

[in strong milk evaporation]

It will be good with currants. Now I tear the leaves and add them to the tea.
Ol, in essence, is it fermented baked milk? Only not baked milk.

Yet the taste is different!
Here's the whole point in strong milk evaporation and a decrease in volume, but for fermented baked milk it is heated, that is, the volume is not greatly reduced and the yoghurt structure remains. And the katyk is more dense or something turns out, I could cut it with a knife. But it also depends on the leaven.
I'll try with currants! I myself am very interested, because during fermentation, the taste of the leaves changes.
I love fermented baked milk very much and do it all the time! Eh, you would still find good milk!

Olya, just like my mom and grandma are doing, you need to get the leaven from maman

So, Gulnarochka, we take grandmother and mother into circulation, find out what they ferment with, how much they melt, on what milk? Their experience is invaluable! And what kind of special leaven is there? Then I was the first in line, practically a neighbor!

I love it very much! And absolutely in any weather! Thanks for the recipe and especially for the opportunity to dream up with additives! I am very BJ!

Irisha, good health to the whole family! And on the twigs just try to ferment something, at least for one glass, it won't take much time, but you will know the taste!

[Rada-dms]

Rada-dms, Olya, I'm waiting for beetroot and currant)))))

Will be!!! But I'd rather make it in the form of beetroot yogurt!

Ol, class! Aen has cherry branches, I'll break it tomorrow.

Tanyusha, I'm waiting for an opinion on the taste, I'm just enjoying it! But I love cherries the most of all stone fruits. Thanks for noticing my experiences!

Nicely decorated, Olya!

Well, so exclusive, aged boards by a specialist!

The fence has stood for 35 years and now it truly serves for photo shoots!

Glad to see you, Marinochka! Always!

So, Gulnarochka, we take grandmother and mother into circulation, find out what they ferment with, how much they melt, on what milk? Their experience is invaluable! And what kind of special leaven is there? Then I was the first in line, practically a neighbor!

granny is no longer alive. and you can find out everything from mummy. means whole milk, fat village, Tula region, Pakhomovo station, we take from the hostess. Yes, sourdough, some substance in a jar, maman hides it from everyone, it seems to me that the last portion was brought by a neighbor from BAKU. And slow boiling, heating and slow cooling is just like yours. I will ask about the sourdough, maybe maman will tear off a portion of the heart for us

[Olenka!]

The recipe is great!
Delicious katyk, Olenka! I love your experiments!

means whole milk, fat village, Tula region, Pakhomovo station, we take from the hostess. Yes, sourdough, some substance in a jar, maman hides it from everyone, it seems to me that the last portion was brought by a neighbor from BAKU. And slow boiling, heating and slow cooling is just like yours. I will ask about the sourdough, maybe maman will tear off a portion of the heart for us

One should not ask, but plead tearfully! I was already worried!
And, in fact, that I was worried, I’m the first in line!

Delicious katyk, Olenka! I love your experiments!

Ira, pick some branches, you won't regret it! I also came up with the idea of ​​laying fermented milk in sour milk in winter. Especially I will twist rolls for this business, and not grind in a meat grinder!

And, in fact, that I was worried, I’m the first in line!

I’m going to the dacha on these trips, I’ll ask my mother about the leaven, on Monday I’ll be at my mother’s Moscow apartment and knock on my neighbor, if they fly to Baku, he can bring us a portion. We do not worry, we will add the leaven. I'll write about milk again. In the summer we take from the hostess, next to our SNT village, where one of the hostesses breeds cows, makes milk and sells. In winter, maman buys milk at the visiting collective farm market (there is the Kolomenskaya metro station, Nagatinsky Zaton), I will ask her where this milk comes from. I understand the whole pichalka, in Tushino we have no markets, no collective farm milk, only chain stores.

[Matilda_81]

Matilda_81So, we need to organize a team of "Tushinski" people, thirsty for good milk, and find a farmer who will bring them at least once a week.

So, from one reading of the recipe, THOUGHT came to me. I always thought that katyk was fermented with some other leaven.
Girls! I want a fermenter-Orsonushka, I just can't

So, from one reading of the recipe, THOUGHT came to me. I always thought that katyk was fermented with some other leaven.
Girls! I want a fermenter-Orsonushka, I just can't

The one in the photo was made in an old grandmother's blanket, with a specialty to preserve the authenticity! It's hot, so it ferments perfectly!
From the store-bought sourdough katyk I got more sour, the sourdough was also sour. I advise you to try on the branches, at least katyk, at least yogurt!

So I immediately wanted on the branches - they are right under the window

I ran into the Internet for a minute - and immediately drew out your recipe with my eyes.

So, I just won’t understand: why are such strict requirements for sterility? I doubt very much that in ancient times in the Tatar villages such rules were observed. And, in fact, katyk, nevertheless, turned out. And, that's all, because I'm a rare pig and under such strict conditions, katyka, it turns out, I can't see it?

And, that's all, because I'm a rare pig and under such strict conditions, katyka, it turns out, I can't see it?

I noticed that if at least you do not pour boiling water well, then snotty is always present in sour milk! Sterility in the home kitchen is conditional! And I wrote solely out of concern for the health of all those present.
In the villages, they got used to their bacteria, by the way, I have repeatedly seen the effect of village kefirs on visitors from the city and spoiled with ready-made sour milk!
And we shouldn't breed our extra bacteria too!
I think that it is enough to follow the elementary rules of cleanliness, and everything will work out. In any case, you have to try. It costs me nothing to warm up the jar in a micron and rinse the spoons well with boiling water.
Irisha, do it according to your judgment, and then try to rinse everything with boiling water and see the result. Such a trifle should not stop.
I decided for myself clearly: if the finished product is snotty, then this is my joint - or an unclean jar, a spoon (it is, of course, clean, but not as it should be) or the temperature of fermentation and setting is insufficient.

In general, I popped at home, from home to the dacha, on Sunday-Monday I will write all the information I have displayed.

In general, I popped at home, from home to the dacha, on Sunday-Monday I will write all the information I have displayed.

Have a nice weekend, Gulnarochka!

Thank you very much !!!!! ALL a good rest!

Olyushka, I love katyk! I do that too. But I haven't tried it with twigs and other fragrant things. well, except for berries, of course.Boom to try! Thank you very much for the great idea!

I am backward :-) :-) I have never tried katyk: girl_red: and I want a farmer, sx, we don't have Ozone Olechka, a good recipe, and design !!! Bookmark it !!!

[vedmacck]

vedmacck, Hi dear! Glad to see you! You at least have an Internet, but it works for me that I will soon learn to swear .... Try it, we liked it very much!

But I haven't tried it with twigs and other fragrant things. well, except for berries, of course. Boom to try! Thank you very much for the great idea!

Thank you, Lyudochka, I thought of trying it on fermented leaves, soaking them with boiling water and putting them on. I haven't done it yet.

I am backward :-) :-) I have never tried katyk: girl_red: and I want a farmer, sx, we don't have Ozone Olechka, a good recipe, and design !!! Bookmark it !!!

Just whistle, we will arrange it for you quickly!

Eh, you would still find good milk!

We also "learned" to sell milk. They add everything that is possible so as not to be sour, and even separate. The cream will be sold, and the rest will be milk. Monks are helping out. The cow is being kept. They are treated every week with two 3-liter bottles.

Monks are helping out. The cow is being kept. They are treated every week with two 3-liter bottles.

This is happiness! After the Crimea and my grandmother's milk from a Voronezh cow, I don't drink milk at all. still sour milk somehow I can.
This is what such people think about, who are bodybuilding .... or is there no saint at all ??

And how will juniper berry twigs behave?

And how will juniper berry twigs behave?

An interesting thought? It is necessary to try, only a small amount at first.

I'd rather make it in the form of beet yogurt!

not otherwise she planned to make me disabled - I will swallow my tongue and keep mum)))))))))))))))))))))))))))
but I will still pop regularly and with pleasure ...

[only rustic, he says from the store he never sours]

Olga is me! I will report. So mom takes milk tonly rustic, he says from the store he never sours... it boils well, I did not orientate it in time, but I think I need to look at your recipe. but she does not filter, but she cools all-all milk with foam-cream (without any thermometers, she touches it with a pen) and sends a teaspoon of your leaven, covers it with a lid, wraps it in a blanket and under a pillow, says it is ready in 4-5 hours. maman's sourdough in the refrigerator, he says take as much as you need. So I ask my advice how best: now in the summer I have to bring it, or wait until autumn, so that it is not very hot. I have three hours to drive from the dacha in Tushino, will I take her? take a chance? if yes, then I will bring her to Moscow on June 21

not otherwise she planned to make me disabled - I will swallow my tongue and keep mum)))))))))))))))))))))))))))
but I will still pop regularly and with pleasure ...

Nothing, while still chatting, frolic, so to speak, while I'm away !!
Although I am already starting to waste away without your "letters"!
Well nothing! I will return and immediately, I hope, will give a reason for the letter !!

[Matilda_81]

Matilda_81, Gulnarochka! Maybe we will postpone it until autumn? I will not be up to it after my arrival! After all, you need to look after the leaven! But if you are ready or have already taken, then I will not refuse !!!