Катык . Домашний Йогурт, Сюзьма и Курут. Как Приготовить.

If you've ever visited the Central Asian region, you've undoubtedly encountered fermented milk products such as katyk, suzma, and kurut (kurt). These products are extremely popular, and their recipes vary depending on the region and country where they are produced. Katyk is a fermented milk product made by fermenting fresh cow's or goat's milk. Fermentation occurs by adding katyk starter to warm, boiled milk. If old katyk is unavailable, sour cream of any fat content can be used as the initial starter. Suzma is the same katyk from which excess moisture has been removed, giving it a firm consistency. Kurut or kurt, pronounced depending on the region or country where it is produced, is dried suzma, formed into balls or other shapes for ease of transportation. Ingredients: Fresh cow's milk - 1 liter, Medium-fat sour cream - 100 grams, Fine salt - 3 teaspoons. How to make Katyk: Boil the milk and cool to 35-40 degrees Celsius. Pour into a glass jar. Stir the sour cream into some of the warm milk and add it to the remaining milk. After pouring in the sour cream, cover the jar with a lid, wrap it in a blanket, and place it in a warm place for 10-12 hours. It is recommended to ferment the katyk in a glass or ceramic container, but an enamel one will also work. After 10-12 hours, remove the jar; the katyk is ready! Now refrigerate the finished katyk for 2-3 hours to stop the fermentation process and give it an even thicker consistency. After 2-3 hours, the katyk is completely ready to eat. ABOUT THE STARTER!!! IF YOU DON'T HAVE A STARTER FOR KATYK, THEN USE SOUR CREAM TO START, BUT LATER, USE READY-MADE KATYK FOR FERMENTING. IT'S RECOMMENDED TO MAKE KATYK EVERY 3-4 DAYS, SO AFTER ONE MONTH YOU WILL HAVE A VERY GOOD STARTER!!!! How to make Syuzma. Add 3 teaspoons of fine salt to freshly made katyk. Mix everything well. Take a prepared cheesecloth bag, place it in a bowl, and pour the katyk mixed with salt into the bag. We tie the bag and hang it up to allow excess moisture to drain from the katyk. Hang it up for one day; this is the optimal time to make suzma from one liter of katyk. After one day, the suzma is ready and has a thick consistency. Suzma can be served as a standalone snack, and it can also be used to make refreshing drinks such as ayran and chalap. ABOUT SYUZMA!!! IF YOU HAVE A LOT OF KATIK, MORE THAN ONE LITTER, THEN MORE TIME IS REQUIRED TO STRAIN OUT THE EXCESS MOISTURE!!! SYUZMA CAN BE DRY AND DENSE, OR MORE MOISTURE. IT ALL DEPENDS ON HOW MUCH MOISTURE HAS BEEN REMOVED FROM THE KATYK!!! How to make Kurut (Kurt). Place the prepared suzma in a bowl and knead it with a fork to make it even more pliable. Take the required amount of suzma and simply roll it between your palms to form a ball. Transfer the prepared kurut to a plate and dry in a dry, dark place until fully cooked. Drying kurut in direct sunlight is not recommended. Drying should occur gradually and in the shade. This is how kurut has been prepared for thousands of years!!! ABOUT KURUT/KURT!!! KURUT IS A STOREHOUSE OF USEFUL MICROELEMENTS AND MINERALS. KURUT CAN BE STORED FOR SEVERAL YEARS WITHOUT LOSS OF ITS BENEFICIAL QUALITIES!!! IN TRADITIONAL MEDICINE, KURUT IS RECOMMENDED TO IMPROVE VISION!!! All fermented milk products are very healthy, so you can easily make Katyk, Syuzma, and Kurut (Kurt) yourself. Bon appétit and stay healthy!!!!