Ayran, Tan and others

In Chuvashia, a fermented milk drink called turah is prepared. Whole milk with a fat content of about 4% is heated to 95-98 ° C and kept for 3-4 hours until browning, then cooled to 27-30 ° C and a ferment consisting of a mixture of 10 parts of lactic acid streptococcus and 1 part of acidophilus bacillus is added. Fermentation is carried out for 12-24 hours and a product is obtained that resembles fermented baked milk, but with a more viscous consistency, which is packed in half-liter bottles.

To prepare shubat, milk from camels is filtered and cooled to 30-35 ° C, then it is poured into an oak barrel and a production leaven (strong shubat without foreign smell and taste) is added at the rate of 1 part of the leaven for 3-4 parts of sugar
the same milk. The mixture is kneaded well for 20-30 minutes and left to ferment for 3-4 hours.
During this time, complex substances in fermented milk under the influence of microflora turn into simpler ones; the acidity of the shubat grows, casein curdles and precipitates. Therefore, the mixture must be constantly stirred so that the coarsely dispersed protein particles become small and the drink retains a liquid consistency. As the queens are milking, milk is added to the barrel with the shubat and thoroughly mixed. The fermentation process at a temperature of 20-253 lasts 10-20 hours, after which the drink is poured into half-liter bottles, corked and put in the refrigerator for 10-12 hours to ripen. Shubat at 5-10 ° C can be stored in packaged form for 5-6 days without losing its nutritional properties.

Sour cow's milk - ayran, a mixture of ayran with chopped barley, as well as bark is used as a starter culture in different regions. The latter is obtained as follows. In autumn, kumis is left indoors for several days until it splits into two layers - transparent and curd. The precipitate is squeezed out, dried in the sun and stored until May in a closed vessel in a cool place. To "revive" the bark, it is added to fresh mare's milk (3-4 tablespoons of bark per 5 liters of milk) and left in a warm place for several days (from time to time the mass is stirred), after which it is used to prepare kumis.
Also known is the so-called skin leaven. Water with wheat grain is boiled in a boiler (about 1 kg of grain goes for 1 bucket of water), the liquid is poured into a saba or chelyaks, added to milk (3 glasses per bucket of milk), constantly shaken and after three days the skin is ready.

To obtain ordinary curdled milk (it is sometimes also called dummy milk), they use lactic acid streptococcus, Mechnikovsky curdled milk - lactic acid streptococcus and Bulgarian bacillus, Ukrainian curdled milk (fermented milk), to taste and consistency reminiscent of sour cream, - pure culture of boiled milk is introduced into sterilized milk; a thick, slightly viscous drink - lactic acid streptococcus and Bulgarian bacillus are injected into sterilized milk of normal fat content.

So 22 o'clock turns out to be not the biggest time to revive the leaven.

Although: "and in three days the skin is ready" I also cannot accept for myself

Today I wandered past the milk showcase and wondered what else to put on such a "Tatar holiday" caught my eye - kumis, ayran, tan is now fermenting in a yogurt maker an experimental batch of ayran, although there was still yeast in the composition, I'll go look for why they are there

Today I wandered past the milk showcase and wondered what else to put on such a "Tatar holiday" caught my eye - kumis, ayran, tan is now fermenting in a yogurt maker an experimental batch of ayran, although there was still yeast in the composition, I'll go look for why they are there

kefir and kumis differ from yoghurts by the presence of alcoholic fermentation in addition to lactic acid
therefore there is a degree and it is necessary to strictly maintain the leavening time - otherwise there will be a high degree of alcohol - up to 6

as I watched some kind of informative transmission "Are there degrees in kefir". They said no. They say they pour it into akurat before the beginning of the process of alcohol formation. Although, for example, katyk is a classic fat one with a hangover, then oh, how good
I think that if you ferment with this good, then there are only lactic acid bacteria, and the question is whether they will still multiply ... Although this attempt is not torture. Let's wait for the results of the experiment!

if you want results - I have them whether they will multiply - it is not a question for such a wild product as ayran multiplies yet how - even in captivity, see what happened after 5 hours (in other cans fermented with ordinary sour cream, the milk was just beginning to thicken)
the taste and smell is quite ayran, only the consistency is already cheesy, grains

oh, you overexposed it !!!! I had to get it earlier

oh, you overexposed it !!!! I had to get it earlier

something tells me that this ayran two hours for his eyes would be enough

something tells me that this ayran two hours for his eyes would be enough

about overexposed, I don't think ayran and similar drinks should have a liquid consistency and vigorously sour, it even gives a little to the head, so it's partly true about milk powder! , and its carbonation should be natural, and not (carbon dioxide as from a siphon in stores), try slightly salt and stir, it quenches thirst very well!

although it may be better to insist such a product at room temperature or even in the cold

so it did not turn out liquid, curdled into curd

so it did not turn out liquid, curdled into curd

that's about this and my doubts, it's just that kumis is made in wooden tubs high on the earthen floor somewhere in the shade, so I think that even if you first heat it up, then you still need to keep it cool and stand for a day or maybe 3, but before they say poured into a wineskin to the side of the horse (with the remnants of the previous one - that is, leaven) and galloped as much as necessary ... (this is me on the question of the temperature regime), generally probably offtopic, sorry

But what reference was found for "ayran technology"
🔗

Well, now the experiments will begin!

And at the expense of jumping it for sure. that's how it was done. And about the tubs - whoever passed by - interfered several times. Such a kind of "family" product ...

if you jumped, can you just beat it with a mixer?

if you jumped, can you just beat it with a mixer?

no
just jump
buy a horse
stop experimenting
whipping with a mixer is a surrogate
everything should be natural

no
just jump
buy a horse
stop experimenting
whipping with a mixer is a surrogate
everything should be natural

And as an option - not to cling to a horse, but to a person (yourself, daughter / teenage son), going to night dances

But what reference was found for "ayran technology"
🔗

it says here that kefir fungus cannot be donated and sold, but only stolen - even to relatives
it's a whole ritual
like in the movie "Prisoner of the Caucasus"

A friend brought me, as far as 2.5 thousand kilometers, we will assume that she accidentally took him with her, and I cunningly kidnapped him here, is that okay?

I would buy a horse .. yes oats are expensive now

I posted an article by Stalik Khankishiev "Sour-milk products on our table" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=15510.0.
The article tells about katyk, yogurt, kaymak, syuzma, ayran, baked milk, fermented baked milk, kurt, kurtoba, cheese. Basic recipes should work for a yogurt maker too.

Well, here I am with happiness. I report: despite the tiredness and stiffness after yesterday's adventure, I put the yogurt (sent my husband to the store for milk and activations), I read in the instructions that if milk is stored for a long time, then yogurt may not work, but we are just milk and we use. Well, what can I do, I'm a risky girl, I put it on, set the program for 7 o'clock and went to sleep restlessly ... In the morning, what I see - it turned out! She showed her everything, boasted and put it in the refrigerator, but the poet's soul could not bear it - she decided to try ...Well, everyone by name, probably, understood that I was not quite a Slav (my dad is Lezgin, my mother is Russian), I lived in Baku for 17 years, and so they make yogurt there: sour cream is added to warm boiled milk (the more this, the fatter it will be product), cover the jar with gauze, leave in a warm place (I left it right on the table) and the next day yarn is obtained. So the taste of this yoghurt is no different from yogurt. And was it worth it to spend so much effort, time, and most importantly, nerves in search of enta crap? Eating this yogurt I almost choked with laughter - what does advertising do to people! The husband, of course, will eat it, he ate it under the name of yogurt, but the son, raised on everything (if possible) at home, is unlikely! He will definitely laugh at me! While I was little, I tried to feed and drink it only with my own cooked and it got overwhelmed, now it comes off - pizza, hamburgers, yoghurts, store juices, and I refused my yogurt for a long time, saying that THIS IS NOT yogurt, I can imagine how it will be make fun of me!

It seems that I wrote again on the wrong topic, well, if anything, the girls-moderators are dragging them where they should be ...

From Wikipedia:

Matsoni (Georgian მაწონი - matsoni; Armenian մածուն - matsun; Azeri qatıq, Kurdish mast, Aram. ܡܐܣܛ - masto) - traditional Caucasian fermented milk, yoghurt made from boiled milk ko

That's right, yogurt is homemade yogurt, according to all the rules for its production. Well, that's what yogurt is called in the east. Yes, Gulechka, you got yogurt. I don’t understand one thing - how did you get it from fermenting milk with sour cream? Sour cream is completely different, different bacteria. Or do you have something else in your homeland. Because you can't get yogurt from the milk fermented with our sour cream. We need exactly the Bulgarian bacillus and streptococci.

And for your son - in order for you to get store-bought yogurt, you need to stuff stabilizers, thickeners, industrial sweeteners, preservatives into it, so that it lasts for two weeks. Then you will get the same as in the store.