Katyk and Kaymak

[Katyk]

Katyk and Kaymak

Category: Dairy and egg dishes

Kitchen: Crimean Tatar

Ingredients
for sourdough
Fresh milk, or just fresh	1 l
Homemade sour cream	150 g
for Katyk
Fresh milk, or just fresh	3 l
for Kaimak
Fresh milk, or just fresh	3 l

Cooking method

• Hello everyone! Today we will prepare two dishes that deserve their place in your fridge.
• And so this is Katyk and Kaymak. Both dishes are from the East. We will not go into a detailed description of their wonderful qualities (if you wish, you can do this by reading on the Internet). Actually, everything turned out spontaneously, I decided to cook a homemade Katyk, but I also did not miss the opportunity to make Kaimak.
• Well, everything is in order.
• Katyk
• 
• Usually, a new Katyk is prepared on the basis of a sourdough from a ready-made Katyk, but if it is not there, the first time you can prepare the sourdough yourself. (many do not make sourdoughs, but use Sour Cream to ferment immediately)
• In our version, the leaven will be from yogurt:
• Leaven.
• We take fresh milk, or just fresh, with the maximum percentage of fat. Add sour cream to it at the rate of 150 gr. 1 liter of milk and put in a warm place for a day, without closing the lid. Our starter is ready.
• On the second At this stage, we need homemade milk, from which the cream has not yet been skimmed, that is, milk with the maximum percentage of fat content (the fatter the tastier). The peculiarity of making Katyk is not just preliminary boiling of milk, but its evaporation over low heat with continuous stirring in such a way that the milk does not boil, but heats up to 90 degrees, gradually losing water up to a third of its volume. After the milk has decreased by about one third of its original volume, filter it through cheesecloth or light cotton cloth. This is necessary for further uniform acidification of the Katyk. Pour the milk into the utensils (Utensils for cooking Katyk can be earthenware, porcelain, glass, enamel, but not metal, so that unnecessary chemical reactions do not occur during cooking).
• In our case, this is a glass jar. Wait for the milk to cool down to about 30-35 degrees. This temperature can be determined independently, without resorting to a thermometer. Touch the milk with your hand. It should be hot enough, but not scalding. We take our starter at the rate of 100 gr. for 1 liter of milk. Stir it in a separate bowl, then pour it into the prepared warm milk. Stir thoroughly again, cover with a saucer, wrap our jar in a warm cloth or towel, and leave in a warm room for 10-12 hours. Our milk should not be subject to even the slightest shaking. After this time, the jar with the almost finished Katyk must be refrigerated to stop the process of its peroxidation and give Katyk the opportunity to thicken. The cooled, thickened Katyk with a dense, uniform, grain-free consistency is ready for use.
• If you cook this dairy product every day using the sourdough from the katyk of the previous day, then in a month or two you will have your own, real Katyk, with its special taste and properties.
• 
• Kaymak
• 
• Now let's focus on the second product. Kaymak is essentially, if we speak clearly and intelligibly, something other than the foam removed from milk when heated (well, who does not remember the foam on milk in kindergarten). Each nation has its own traditional way of making Kaimak. For everyone, it turns out to be different in taste and color. Today, the classic recipe for this dairy product is very simple but takes a lot of time.Pour milk or cream into a shallow saucepan or copper bowl and place over low heat. Foams will form on the surface of the milk, it is necessary to wait until they are properly compacted, and then remove them and stack them in layers on top of each other. (In our case, I did not wait for their compaction, but removed immediately as soon as this film or foam formed on the surface) Each a new layer of foam is laid on top of the previous one, as a result you will get a thick layer of Kaimak. Many people evaporate the milk without leaving any residue. Well, if you do not need so much, then you can not bring this process to the end. The milk left over from the preparation of Kaimak becomes baked. After the process of collecting the foam, we have finished (you can, if you wish, fry the Kaimak on the grill a couple of times, stirring the contents). This is done to add a nutty flavor. After all the manipulations. For two days, Kaymak should be left in a warm place so that it sours and compresses a little. What can I say - delicious! It's not sour cream. This is something magical with a light nutty flavor.
• 
• There is nothing complicated in the preparation of these products, you only need desire and patience.

Note

Katyk - sour milk fermented with Bulgarian bacillus culture; a traditional drink of the peoples of Transcaucasia, Central Asia, Tataria, Bashkiria. An analogue of katyk is matsun, yogurt, etc.

Kaymak is a traditional product of Yugoslavian cuisine. Boiled sheep or cow milk is poured into wide, shallow vessels. A thin delicate film is carefully removed from the cooled milk and placed in wooden barrels - layer by layer, adding some salt to each. When the kaymak ripens, it acquires a sharp, piquant taste and yellow color and is used as an independent dish and for making pies, for frying fish, etc. It is also widespread in the Caucasus and Central Asia.

Great, but still difficult. And I want to try. Can milk for a kaymak be heated in the oven? And keep it warm in the multitool while making the katyk?

I bought a delicious dish in Tashkent at the Alay market, but that was a long time ago!

Can milk for kaymak be heated in the oven?

Yes, this is also a cooking option

That is, kaymak is fermented skimmed foams, and that's it? They are not mixed with baked milk, as in varenets?

And Uzbeks make kaymak by separating cream, etc. kaymak is cream with a fat content of at least 35%. I know this exactly because my grandmother worked at a dairy in Uzbekistan and in Soviet times, kaymak was produced on an industrial scale in glass containers. But this is in Central Asia ... it may be different with you.

Zakhar, well done, you did it! looks very appetizing! I hope my advice on how to cook katyk helped you. But you went further - you prepared kaymak too! Sour cream is called kaymak in Kazakhstan. Even the boxes say "Kaymak". You open the jar, and there is sour cream. But homemade is always tastier. I know, because I've already cooked both! Well done! Thank you for posting the recipes.

[Zachary]

Zacharyhow interesting it is to make katyk and kaymak in Crimea!

Indeed, in Uzbekistan, kaymak is skimmed milk from boiled milk (at home) or separated (at a mol. Factory), and katyk is generally just made. Boiled milk is cooled to warm, in a jar a couple of tablespoons of the previous katyk or sour cream, mix well and wrapped in a towel. In a few hours (depending on the season) the katyk is ready.

Ndaaa, now a question for the author, where can I get homemade milk?

[elena kadiewa]

elena kadiewaYou don't know Helen. You will come to me.
Prepares healthy drinksZacharyThank you for the educational program on cooking.

In Crimea, kaymak is homemade cream, at least that's what the Crimean Tatars call cream.

[Zachary]

Zachary, for me it is a little unusual, in the Nizhny Novgorod region they make both katyk and kaymak a little differently. It's still very interesting, thank you very much!

And the Uzbeks make kaymak by separating the cream of p.h.kaymak is cream with a fat content of at least 35%.

I also know only such a kaymak Another and have not tried it, but now I wonder what the Crimean kaymak tastes like

katyk is generally just done. Boiled milk is cooled to warm, in a jar a couple of tablespoons of the previous katyk or sour cream, mix well and wrapped in a towel. In a few hours (depending on the season) the katyk is ready.

and katyk is exactly what they do here

[Zachary]

Zachary, cool! It's like yogurt))) And without any special yogurt makers! Of course, there is definitely no time to constantly cook thick milk, only on weekends) And how much ready-made katyk for sourdough and how can you store it?

Oh, how I love this Kaymak !!! Delicious.
True, we just call them sour foams (I will now know that this is kaymak).
We put them on a dish like pancakes, add a little sour cream between 2-3 froths. On the topmost foam, too, a spoonful of sour cream. Then fold it in half, cover with a napkin and put it in a warm place to ripen.
Then you can eat with a spoon, or you can cut it into a sandwich. Looks very nice!
And how delicious !!!