Katyk is one of the oldest traditional sour-milk drinks of the peoples of Central Asia and Bulgaria. Can be eaten as an independent drink, or serves as a basis for various dishes: soups, dressings for salads. From ordinary curdled katyk differs in that it is prepared from boiled milk, because of what its fat content is higher. Unlike curdled milk, which is obtained by samovkvashivaniya, katyk - a product of fermentation, it requires leaven. As a rule, this is a combination of Bulgarian bacillus and lactic acid streptococci.
The food industry has now made katyk quite an affordable product, which, if desired, can be purchased at the store, but it will be much better from home katyka than from a store. The procedure for preparing it is rather long and not easy, but in the end a useful and tasty drink turns out.
Benefit and harm of village katyka
The use of katyka is of great benefit to the body. Thanks to the special preparation and contained in it vitamins and microorganisms, Katyk is perfectly absorbed by the body. Regular use of this drink suppresses the pathogenic microflora in the intestines, improves metabolism and digestion, lowers cholesterol, increases appetite and cleans the body of toxins. Eastern peoples are sure that this drink is due to the numerous long-livers, often found in these parts. Katyk can be consumed by pregnant women and nursing mothers. Like any product, katyk has some contraindications. Do not use this product to people who are overweight and obese because of the high content of fat in it. If a person suffers lactose intolerance, you should always consult a doctor. It is best to find a natural drink, since a counterfeit katik can be dangerous for the body and digestion.