Pink katyk on cherry twigs (fermented with fresh beetroot)

Category: Dairy and egg dishes
Pink katyk on cherry twigs (fermented with fresh beetroot)

Ingredients

Milk with maximum fat content (preferably homemade) 1.5 l
Sourdough (katyk of the previous day or liquid sour cream) 100-150 g
For additives:
Cherry twig with leaves 1 PC.
Peeled fresh beet slices 0.5 medium

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 in salads, used for soups and sauces, or consumed separately, adding herbs and peppers to taste.
  • A special feature of katyk preparation 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 it is not available, 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.
  • Utensils for cooking katyk should not be metal, only glass or high-quality ceramic, porcelain or earthenware. The main thing is sterile clean!
  • The katyk can be given some original taste or color.
  • One option I tested, which I use all summer, is prepared like this.
  • 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.
  • Pink katyk on cherry twigs (fermented with fresh beetroot) Pink katyk on cherry twigs (fermented with fresh beetroot) Pink katyk on cherry twigs (fermented with fresh beetroot)
  • And for the winter I decided to freeze young leaves.
  • Today I propose to cook a pink katyk with a cherry flavor. The pink color and the added benefit are the addition of fresh sliced ​​beets to the milk.
  • Cooking pink 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 by about one third of its original volume, add slices of young beets without skin, scalded with boiling water, and let the milk brew a little with the beets. Mix with a sterile spoon, the beets can be removed. The milk should turn pink. I leave the beets in the milk for good.
  • Pink katyk on cherry twigs (fermented with fresh beetroot) Pink katyk on cherry twigs (fermented with fresh beetroot)
  • - We filter the cooled milk through the cleanest gauze or 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 where 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.
  • - Dip a cherry twig scalded with boiling water in milk, slightly heat it.
  • - Close the jar tightly and place in a warm place. If done without a ferminter, then wrap it up well and leave for 8 hours. With slices of beets, in my experience, the product ferments much faster. In the photo, the katyk after 7-hour fermentation by the wrapping method, it is a little peroxide, yes, and the day was very hot.
  • - 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 until fully ripe 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.
  • Of course, you can make yogurt and yogurt in the same way. In this case, the milk does not need to be evaporated.

Note

During the filming, not a single living creature was harmed!

Asya Klyachina
I was just surprised and had never heard of any katyk before.
Chuchundrus
I am glad you and the bee, for advertising purposes I made you pose
Mikhaska
Chuchik! I have long had such a suspicion that Happy all the surrounding animals are trained. Whether running, crawling or flying ... Well, ischo ba! For such a yummy and I would sit on a jar - that! It's a pity, my current size fits into a shin ...
kirch
I'm out. I definitely won't do this myself, but I want to try
Rada-dms
Quote: Asya Klyachina

I was just surprised and had never heard of any katyk before.
And you try it ready-made, it can be quite good, but I have a suspicion that it is not made from evaporated milk. Thank you for your interest!
Rada-dms
Quote: Chuchundrus

I am glad you and the bee, for advertising purposes I made you pose
Nooooo, my bees work part-time, and this is a bumblebee, posing purely for friendship.
Rada-dms
Quote: Mikhaska
Raduska has all the surrounding animals trained. Whether running, crawling or flying ... Well, ischo ba! For such a yummy and I would sit on a jar - that! It's a pity, my current size fits into a shin ...

Yes, Ira, the snake lives on the site, though all the frogs have exterminated! Hedgehogs walk in formation, and are built according to their height. Cats dart about, bees work, lizards scurry. And above all this economy is my Ruska, almost following her, unscrewing their tails just like that! All the lizards on the site are tailless ...
Let me mix such a katyk in a big jar for you, I don't feel sorry for anything for you!
Rada-dms
Quote: kirch

I'm out. I definitely won't do this myself, but I want to try
Judging by the avatar, you just have to try making plain yogurt with at least a cherry twig.
Crochet
Olenka, !!!

Shmeeyelik !!!

True, I love bees more, they make honey ...

I tried to tint milk with beets when preparing a fermented milk drink alsou , according to the recipe of our Gulenka-GruSha, I found the recipe from Grushenka in LJ ( 🔗)...

Rada-dms
Crochet, thank you, Innochka! I will definitely ask if I can find new nuances!

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