Katyk yana daya daga cikin samfurorin da ba su da samfurori na mutanen Turkkan wadanda ke da mahimmanci da masu amfani. Katyk, dafa shi bisa ga girke-girke na al'ada, yana karfafa kayan haɓaka, taimaka kula da kiwon lafiyar, adana matasa da tsawon lokaci. Yin amfani da wannan samfurin na yau da kullum yana inganta narkewa da kuma inganta rigakafi.
Ana yin Katyk ne daga madara ta jiki ta hanyar daɗaɗɗensa tare da sa hannu na al'adun kwayoyin na musamman (a matsayin katako don katyk amfani da abun ciki na bacillus na Bulgaria da streptococcus lactic).
Daga wasu kayayyakin da ake kira fermented da aka sani sune gaskiyar cewa madara ba shi da ƙanshi a jikinsa, amma Boiled, wani lokacin kuma ana adana shi zuwa kashi na uku na asali na ainihi, wanda ke samar da samfurin tare da haɓaka mai yawa da ƙari.
An shirya ta wannan hanya, madara yana da zafi a cikin zafi (a zazzabi na digiri na 20-40 digiri C) na tsawon sa'o'i 6-10, ba tare da motsawa ba. Sa'an nan kuma aka ƙaddamar da ƙayyadadden kayan da aka ƙayyade, bayan abin da suzma ya rage, wanda kuma shi ne samfur mai kyau, shine gicciye tsakanin cuku da kirim mai tsami. Sau da yawa Katyk tinted tare da sabo ne cherries ko beets. A halin yanzu, magunguna suna ba da katyk low a cikin abun ciki. Ready katyk za a iya amfani dashi don sha don kwanaki 2-3. Katyk, wanda ya tsufa fiye da kwana 3, ya zama karin acid kuma ya fi dacewa, an kara shi da gauraya da kuma soups (katykli).
A girke-girke na dafa katyka a cikin gida
Sinadaran:
- madara - 1 l;
- leaven (tsohuwar Katyk ko madara madara, mai tsami a kirim mai tsami) - 100 ml;
- na bakin ciki ceri twig tare da ganye - 1 pc. (na zaɓi amma kyawawa);
- ruwan 'ya'yan itace na cherries ko beets don tinting da kuma dandano - 50-100 ml (Har ila yau, wani zaɓi na bangaren).
Shiri
An zuba ruwan alkama a cikin akwati mai rufi (watau yumbu ko mai suna) da kuma Boiled, amma saboda haka ba ta tafasa (wato, lokacin da ba'a fi ƙarfin digiri 90 ba). Zai dace don yin wannan a cikin wanka mai ruwa ko a cikin tanda da zafi mafi ƙasƙanci. An rage ƙarar da 15-30%.
Don shirya madara da aka shirya a ko'ina kuma ba a hana shi ba, an tace shi ta hanyar zane mai tsabta mai tsabta ko gashi mai sauƙi sau da yawa.
A lokacin da aka gabatar da kayan ƙanshi, yawan zafin jiki na madara mai madara ba zai wuce digirin Celsius 40 ba.
Dogayen yisti dole ne a hade shi a cikin tasa guda kafin aikace-aikace, sa'an nan kuma kuyi, sa'an nan ku zuba a cikin akwati da madara mai dumi kuma ku zuga (zaku iya zuba yanzu a gwoza ko ƙwaƙara mai yalwa a cikin mataki na baya).
A wasu lokuta kadan mai gishiri mai gishiri, a yanka a cikin tube na bakin ciki, ko kuma wajibi 3-5 ne ba tare da rami ba da lita 1 da aka kara wa madara mai zafi, amma ana aikata wannan kafin raguwa. Bayan haka, sa wani karamar kaɗa a cikin jita-jita - wannan zai ba katyk dandano na musamman. Sa'an nan kuma an rufe akwati, an nannade kuma sanya shi a wuri mai dumi na awa 8-10, akalla. Bayan wannan katyk don kauce wa perekisaniya ya kamata a motsa shi a wuri mai sanyi (madauri ya fi dacewa don cirewa da zubar).
Katyk, wanda aka shirya a kan yisti daga na farko, yana samun siffar halayyar, daidaito da dandano. Quality katyk yana da dandano mai dadi, mai laushi da kyauta ba tare da bayyana hatsi ba.
Me zan iya dafa daga katik?
Katyk za a iya aiki a matsayin tasa (wanda ya fi kyau tare da ganye masu ganyayyaki - yana da dadi da amfani), ko kuma ana amfani da shi a matsayin kayan salad, da kuma shirya katykly soups bisa gareshi, ƙara zuwa faski ga pancakes, gilashin launi, pancakes da wasu kayan .