"This is what is made from milk in Uzbekistan." Katyk - the spoon gets stuck in it

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One day my aunt came to visit me to stay for another week. Or rather flew in from Uzbekistan. I remember that then I invited her to drink some fresh milk, just the husband brought fresh from the market.

What was my surprise when my aunt grimaced and refused this miraculous drink.

-Sha, you can't, you need to boil it. Nobody drinks raw milk here. You can get sick.

-Aunt, what about useful vitamins and enzymes? There will be no benefit from boiled milk.

-It will be. Here, listen, take and make katyk from boiled milk. It will be very tasty and healthy.

We in Uzbekistan make and eat everything katyk. We add to shurpa, to salads, we eat with manti and samsa. We cook okroshka with him in the summer.Yes, and we just drink like kefir. Do you want sugar or jam, add it, it will be very tasty.

You know, she convinced me.

We prepared this very katyk, and I can say that it reminded me very much of our village curdled milk, but it was much thicker. In it, the spoon stood, as in fat sour cream.

What's the secret?

As my aunt taught me, katyk should be made from natural milk. Homemade milk from the market is best.

You can also take store milk, but pasteurized and whole selection. So chances are that the milk will be real.

But for the sourdough, ideally take the same katyk. Everyone in Uzbekistan cooks katyk. You can always buy it in the market or ask for a couple of spoons from your neighbors.

But what if there is no katyk?

This happened for me the first time, but I got out. I replaced the katyk with homemade yogurt. I will say that it turned out well. Aunt says that it turns out thicker on katyk than on yogurt. But I also liked this method.

After that I cooked katyk for myself and on store sour cream, and on kefir. This katyk turns out to be watery, but as a drink I like it.

Another important point.

To prepare katyk, you need to take only fresh and natural dairy products, otherwise the katyk will turn out to be either viscous or bitter.

Another tip. Remove as much moisture as possible from milk. The density of the katyk depends on this.

Pcooking.

1) Pour milk into a saucepan, bring to a boil. Then cover with a lid, put on low heat and simmer for 5-15 minutes.

2) Chill the boiled milk to 40 degrees (try it with your finger, if it's warm, it's done).

3) Milk can be poured into a jar or any convenient container. Then you need to add the leaven and stir.

Usually, you first add a couple of tablespoons of milk itself to the sourdough, and then add it to the milk.

4) Now close the lid, cover with a warm towel or blanket.

We put it in a warm place. After 5-7 hours, put it in the refrigerator. Do not mix.

After an hour, the katyk will thicken and you can eat. Katyk is stored in the refrigerator for 2-3 days.

Bon Appetit!

Required Ingredients:

Boiled milk - 1 liter
Katyk, sour cream or kefir-1 tbsp. l.

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