How to cook tan at home recipe. Tan: useful properties, cooking, recipes. On a traditional sourdough

Ayran is a product made with mixed milk and yeast. Milk is used from a cow, sheep or goat. Circassia is one of the places that are considered the birthplace of ayran. The cuisine of the Caucasian, Central Asian people has been using this drink since very ancient times.

Ayran drink takes on a different appearance depending on where it was prepared. For example, people living in one place prefer a liquid drink that quenches their thirst. Nomads prefer thick as sour cream, which is convenient to transport.

But before use, it must be diluted with milk, water or koumiss.

Such a nutritious product helps to restore strength on a long journey. The Armenian ayran is called tan and only slightly differs in composition from the true Caucasian ayran.

Thanks to the properties of this drink, Caucasians have found a recipe for longevity.

And it consists in curing intestinal and gastric diseases, as well as a strong bactericidal effect on the entire body.

There is one legend. The Caucasians kept the recipe for ayran tan for a very long time, until one Russian beauty fell in love with the prince. She agreed to marry him, only in exchange for the cherished leaven, with which this fermented milk product is prepared. Since then, the Russian people began to use it to preserve their youth and beauty.

At the present time, it can be found on the shelves of our markets. Only it is far from a real drink, because it contains a lot of preservatives. It is best to cook ayran at home, especially since it is very easy to make.

The main ingredients are suzma and katyk. The latter is curdled milk made from boiled milk, which is evaporated to a third. And the first is strained katyk, something between cottage cheese and sour cream.

What is useful ayran product?

But as in every product, there are both positive and negative properties.

1. The big minus of the drink is only that the body, not accustomed to it, may initially behave inappropriately. Therefore, it is worth starting to drink ayran little by little and in small sips.

How to cook ayran at home?

Cooking ayran is not at all difficult. Everyone at home once prepared homemade yogurt with the help of starters and milk. Making your own drink is also easy. Let's get started.

Recipe 1. Ayran on traditional sourdough

Ingredients:

• Leaven;
• Water;
• Salt;

Cooking method:

1. If you have the opportunity to buy natural sourdough katyk or syuzma, then great, we take it.
2. We dilute with water in proportion to 2 to 1, salt, add ice.
3. This sourdough is very dense, so we drink ayran immediately after preparation.

If you didn’t have time to drink right away - it doesn’t matter, shake it well and mix it and you can use it. It is also desirable that the water was melted. But if there is none, then you can take table mineral slightly carbonated water.

Recipe 2. Ayran thick from nomadic people

Nomadic people are constantly on the move. They don't need anything special to cook ayran.

Ingredients:

• Caucasian waterskin;
• Milk;
• Water;
• Salt.

Cooking method:

1. They take a Caucasian wineskin, pour fresh milk into it and add sourdough. Then they hook the container to the village of their horse.
2. After a few hours, dilute with water and salt.
3. On the way this drink the best remedy for toning.
4. At home, you can do the same thing, using any other container instead of a wineskin, and instead of shaking from a horse’s ride, use the usual stirring.

Recipe 3. Ayran at home

First way:

Ingredients:

• Milk (cow, goat) grams 220;
• Sourdough gram 40. By the way, sourdough can be in the form of sour cream, curdled milk or kefir.

Cooking method:

2 way:

1. We buy unsweetened yogurt, sufficient fat content, density. Beat it with a mixer together with salt (pour to taste) and water until foam forms. Ready!

Recipe 4. Ayran with cucumbers or sasik.

Ingredients:

• 800 grams of kefir 7%;
• garlic clove;
• 2 cucumbers;
• A spoonful of olive oil;
• A spoonful of finely chopped fennel;
• A teaspoon of chopped mint, thyme;
• Salt.

Cooking method:

1. Grate cucumbers into kefir, salt, mix.
2. Drop by drop, add oil, without stopping, stir, then mint, thyme, fennel.
3. We crush the garlic, send it there.
4. Pour into glasses.

Airan tips:

• For a cooling and refreshing effect, add a few pieces of ice to the drink;
• A diluted product cannot be stored for a long time, it must be drunk immediately or within a day, but at the same time stored in the refrigerator;
• Milk, koumiss, mineral water (without soda), pure well water are ingredients that can be used to dilute the leaven;
• It goes well with fresh herbs such as cilantro, basil, dill, mint, fennel and thyme, as well as spices zira, paprika, coriander, garlic and salt;
• Fruits and berries will also emphasize the sweet and sour taste of the drink. They need to be cut, added to this cocktail, let it brew a little or beat together in a blender.

Tan - a kind of ayran

Matsoni or matsun are special starter cultures for tan. They are made from lactic acid streptococci, Bulgarian sticks.

What kind of drink is this, how is it different from ayran, how is it prepared? Calorie content and useful substances in the composition. The benefits and harms of using tan. Recipes for dishes with fermented milk products and Interesting Facts about the origin.

The content of the article:

Tan is a fermented milk product made on the basis of goat's or cow's milk, with the addition of starter culture - a mixture of thermophilic streptococcus, Bulgarian bacillus and lactic yeast. The fermented drink is salted and diluted with water. It is popular with the Turkic peoples living in the Caucasus, Ukraine, Eastern Siberia. In Bashkortostan and Tatarstan it is called tan, in Iran it is dug, in Lebanon and Syria it is called airauran.

How is tan prepared?

Tan is often confused with ayran, but this different drinks. When preparing tan in the factory, matsun is often used, made from cow or buffalo milk, or curdled milk from cow. For ayran, only cow's milk is taken, finished products are not used as raw materials.

Ayran has a sweetish taste and can be thick or liquid, depending on the application. Tan is salty, thin, watery, and sometimes carbonated. Because of this structure, very often consumers are offered a non-original product. Unscrupulous manufacturers can prepare tan like kefir or curdled milk, and then simply dilute it with mineral salt water. This “milk soda” has nothing to do with a real lactic acid product. She even has a different taste.

In the manufacture of a drink that has all the useful properties, factories for the production of fermented milk products use a tank method - this increases the yield of the clot and reduces labor costs. Milk purification is carried out at a temperature of 40-45°C, pasteurization - at 88-94°C. The volume of the starter is 3-5% of the volume of the prepared product. Stirred for 15 minutes, then infused for 8-12 hours. Cooling is carried out with ice water.

The final clot is placed in a mixer, turned on, and only then salt and water are added. Stir until completely homogeneous, sometimes carbonated. At pre-sales preparation cooled to +6°C, poured into glass or plastic containers.

The approximate ratio of ingredients in a drink prepared according to factory technology:

Raw material	Consumption, kg
low fat milk	310
Fermented milk drink with bacteria (usually matsun)	75
Leaven	15
Water	100
Salt	5
Exit	500 (total volume 505)

How to make a dance yourself:

1. buffalo milk. Acidify as desired, leaving in a warm place in a tightly sealed container. In this case, the clot is separated, mixed with highly carbonated mineral water, salt to taste. You can do without acidification. The proportions of dilution with water are 2 parts of the feedstock and 1 of water.
2. Kefir or curdled milk. The fermented milk product is diluted with mineral water and salted.
3. Cow's milk. Pasteurized milk, 1 liter, is heated to the first bubbles, mixed with 200 ml of sour cream (or special starter), close the container with a lid and insulate, leaving for 10-12 hours. You can strain the resulting clot without squeezing, but this is not necessary. Mix the product with cold mineral water, salt to taste.

You should not prepare a fermented milk drink on an "industrial" scale. When stored, it loses its original taste and beneficial features.

Fresh tang is drunk chilled. You can add greens - basil, parsley, mint and dill.

The composition and calorie content of tan

The nutritional value of the drink depends on the fat content of the feedstock.

The calorie content of tan is 20-27 kcal per 100 g, of which:

• Proteins - 0.8-1.5 g;
• Fats - 0.9-1.5 g;
• Carbohydrates - 1.2-1.8 g.

A low-calorie fermented milk product is used in the treatment of many diseases and for weight loss.

The benefits and harms of tan are determined not only chemical composition the original product, but also additional components that are introduced during cooking.

In a fermented milk product, most of all:

1. Vitamin A- improves visual function, prevents early aging and acne, stimulates the regeneration of mucous membranes and skin.
2. Vitamin K- increases blood clotting, an excess can provoke the development of varicose veins or the formation of blood clots.
3. Vitamin PP- soothes, helps to recover from stressful situations, has an antispasmodic effect. With an excess, vomiting, nausea, dizziness, severe weakness appear.
4. Vitamin D- improves immunity, improves the absorption of macronutrients, normalizes blood pressure.
5. Phosphorus- participates in all energy processes, increases the tone of the body.
6. Potassium- maintains a stable level of blood pressure, normalizes the heart rhythm, improves the flow of oxygen to all organs and systems.
7. Magnesium- stimulates the production of protein, accelerates the breakdown of glucose and the removal of toxins.
8. Zinc- antioxidant action, responsible for reproductive function.
9. calcium- strengthens bone tissue, teeth and hair, stabilizes the heart rate. Excess can cause the accumulation of stones in the kidneys.
10. Lactic acid streptococci, bulgarian sticks and yeast- normalize the balance of microflora in the intestine, prevent the development of dysbacteriosis.
11. sodium chloride- normalizes the water-electrolyte balance, but can cause edema.

Useful substances in the composition of tan allow it to be used not only as a product national cuisine or a drink that quenches thirst, but also as a remedy.

Useful properties of tan

The drink has gained popularity due to its healing effect on the body. It is included in the diet for the prevention and treatment of many diseases.

Tan's benefits:

• It is easily digested, maintains the balance of intestinal microflora, improves the absorption of nutrients, in particular macro- and microelements.
• Accelerates peristalsis, eliminates constipation. When drinking a drink, the intestines work like clockwork.
• It has an antioxidant effect, stimulates the removal of toxins from the intestines, prevents the development of serious diseases, including cancer.
• It has antimicrobial, in particular antibacterial action.
• Stimulates the production of macrophages, improves immunity, accelerates the recovery process after debilitating diseases.
• Increases the tone of the body, restores the composition of nutrients. Used to treat beriberi and anemia.
• Prevents atherosclerosis, improves the condition of blood vessels, dissolves cholesterol, which managed to be deposited in the lumen of arteries and veins.
• Restores the condition of the bronchopulmonary system, helps the body get rid of toxins produced by viruses.
• It has a mild diuretic effect, eliminates inflammation in the treatment of urinary organs.
• Normalizes the water-electrolyte and acid-base balance of the body.
• Stimulates bile secretion.
• Tones muscle tissue, eliminates fatigue.
• Relieves painful symptoms of gout and arthritis.
• Reduces blood sugar levels.
• Improves the quality of the skin, prevents inflammation and purulent processes.
• Stimulates the production of digestive enzymes, increases the acidity of gastric juice, improves appetite.

Why tan is also useful: it quickly eliminates a hangover, restores the condition, helps get rid of a headache, and has intoxication properties.

Contraindications and harm of tana

The negative impact of a fermented milk product on the body is explained not only by a possible allergic reaction to the raw materials, but also to the ingredients of the starter culture. Delayed-type allergic reactions may occur, 2-3 days after acquaintance with a new taste.

Harm from tan can occur with a history of the following diseases: hypertension, Crohn's disease, duodenal or gastric ulcer, cholecystitis, urolithiasis and cholelithiasis, pancreatitis. You should not drink a drink daily for chronic constipation and diarrhea, increased flatulence.

You should not introduce a drink into the diet for kidney diseases in the acute stage, with increased acidity of the stomach. You can not drink it before bedtime, combine a fermented milk product with salty dishes, so as not to increase the load on the body.

Recipes for dishes and drinks with tan

The drink is used to prepare many dishes. It is used as an ingredient for meat, dough, as a dressing for summer soups, and as a base for thirst-quenching drinks.

Recipes with Tan:

1. Chocolate pancakes. Pour 500 ml of tan into a container, add half a tablespoon of lemon juice and baking soda on the tip of a knife, drive in 1-2 chicken eggs. Knead the dough with wheat flour and 3-4 tablespoons of cocoa. The dough should be quite dense. The pan is well heated. Pancakes are fried on both sides in hot sunflower oil. An indicator that the dish turned out is that the pancakes have risen. If this does not happen, add more soda next time.
2. . Cut greens in any quantity: dill, parsley, cilantro, spinach. Kefir and tan are mixed in equal proportions, green "salad" is poured. Soup is eaten cold.
3. Meat okroshka. Doctor's sausage is cut into cubes (can be replaced with chicken meat), mixed with greens - finely chopped bunch of green onions and cilantro. Grind 3 boiled eggs, 4 fresh cucumbers, add 3 cloves of crushed garlic, 4 radishes. Pour the cut with tan, cool in the refrigerator for an hour. Salted to taste.
4. Tarator. The oven is heated to 200°C. Sweet pepper is cleaned, removing all the seeds, spread on a baking sheet, sprinkled with sunflower oil on top. As soon as it becomes soft, they take it out. Remove from the oven, remove the thin skin and cut into strips, pepper and salt. Skin is removed from fresh cucumbers, they try to remove large seeds, cut into large slices. Green onions are also chopped. All put in a blender, pour 1 liter of tan, add lemon juice, zest from one lemon. Beat until completely smooth. Ice cubes are added before serving. Served with roasted peppers.
5. Shashlik. Pork or lamb cut into portions. Marinated in a tan, adding salt and pepper. After a few hours, the pieces are strung on bamboo skewers, shifting with slices of onion and pepper. Preheat the oven to 200 ° C, put the skewers with meat, bring to readiness, gently turning over. You can try not earlier than after 50-55 minutes.

If you plan to make a summer drink from tan to quench your thirst, it is advisable to use a carbonated feedstock.

To make a berry cocktail, juicy berries are placed in a mixer (blender) - currants, cherries, raspberries, tan is poured in. Beat on high speed, add ice cubes before serving.

A green smoothie can be used not only to quench your thirst, but also to lose weight. In this case, the blender bowl is filled with chopped dill and parsley. Can be replaced with juices.

The taste of drinks with berries is very interesting and unusual. The sweetness of summer fruits and salt create an original combination.

History is silent about who and when first made the drink. The salt that came out on the pieces of the waterskins could get on them from the soil. It is very likely that tan was invented by accident, when diluting some thick national drink obtained by alcoholic and sour-milk fermentation with water.

By learning how to do tan at home, you can get rid of excess weight and restore the quality of the skin.

Diet adhere to no more than 2-3 weeks. Its features:

• Choose 2 types of cereals, best of all oats and buckwheat. They are eaten for breakfast and lunch, steamed in a thermos for 200 g in the evening.
• For dinner and snacks, 3 types of vegetables are used.
• The diet is supplemented with fresh fish - no more than 100 g per day.
• During the day, drink 3 cups of tan 40 minutes before the main meals.

should not be significantly reduced nutritional value diet, it is enough to adhere to the daily calorie content of 1800 kcal. Weight loss is based on the acceleration of metabolic processes.

As a cosmetic product, tan can be used instead of tonic: it has a nourishing, cleansing and whitening effect, helps to cope with swelling under the eyes.

Recipes for effective face and hair masks:

1. Mattifying and rejuvenating. For oily skin. Mix 2 tablespoons of flour with bran and tan. Apply to face, leave to dry completely.
2. Softening. Mix the fermented milk product with cottage cheese to get a creamy consistency.
3. Oil reducing hair. mixed cosmetic clay with tan, olive oil and lemon juice(1 tablespoon each), apply for 15 minutes, insulate.

After applying the masks, it is advisable to wipe the skin with herbal decoctions, and rinse the head with infusion of chamomile or lime blossom.

How to cook tan - look at the video:

When purchasing a product, it is enough to pay attention to the expiration date and integrity of the package, but precipitation is acceptable. Shelf life after opening the bottle - no more than a day. Then the taste becomes sour-bitter, useful properties are not preserved.

Tan is a Caucasian sour-milk refreshing drink made from milk, sourdough and salted water. In addition to its refreshing properties, tan also:

• perfectly satisfies hunger,
• tones,
• normalizes the water-salt balance in the body,
• improves digestion,
• boosts immunity,
• stimulates brain activity
• strengthens the cardiovascular system.

They also drink tan for weight loss, recuperation after heavy physical exertion, and also to relieve a hangover.

Attention! Tan is contraindicated in high blood pressure, high acidity of the stomach and kidney disease. COOKING RECIPES:

Tan is very easy to prepare at home from mineral water and some fermented milk product, such as kefir. For taste, aroma, increased benefits and just for beauty, you can add your favorite greens, cucumbers or apples to the drink.

Remember that it is best to drink freshly made tang!

It is interesting that in those recipes where heating of milk is required, it is recommended to check its temperature directly by hand - this is done so that the milk sours faster.

Tan with mint:

1 st. mineral sparkling water; - 1 tbsp. low-fat kefir; - a few mint leaves; - salt to taste.

Mix all the ingredients with a blender or mixer, mint can be replaced with lemon slices.

Tan with greens:

1 liter of mineral sparkling water; - 1 liter of sour milk; - 1-2 fresh cucumbers; - a bunch of parsley; - a bunch of dill; - some green leaves garlic; - a few leaves of basil; - salt to taste.

Wash cucumbers and greens, cut and chop in a blender, pour sour milk into the resulting mass and add salt - beat again. Then pour mineral water into the milk and whisk for a short while. Pour the finished tan into glasses.

Caucasian tan:

200 ml yogurt; - 200 ml of cold water; - salt to taste.

Matsoni can be replaced with kefir or sour milk. Blend ingredients until smooth, add salt and enjoy!

If you want to cook tan on yogurt, then use the following recipe.

How to make yogurt at home:

1 liter of milk; - 200 g of sour cream.

Boil the milk and pour it into a glass jar, cool a little to a pleasant hot temperature add sour cream and mix well. Then close the jar with a lid, wrap it with a newspaper, and on top with a blanket. Leave for 12 hours.

Leave a little ready-made yogurt for the next starter and use instead of sour cream.

Tan with pickled cucumber:

3 liters of milk; - 250 g "Bifidok" or bifidobacteria (can be bought at a pharmacy); - 150 g of pickled cucumber; - a little dill; - salt to taste; - water to taste.

Add bacteria or "Bifidok" to milk and bring the mixture to a boil, without boiling, immediately remove from heat, cover with a lid, wrap in a blanket or sweatshirt and leave overnight.

In the morning, add finely chopped cucumber, dill to the drink and pour in water to taste, salt and serve.

The amount of water used depends on whether you prefer a thick or thin drink. Water can be sparkling and plain.

Leave a little drink (without cucumber, herbs and water) for sourdough for the next time.

And you can use ready-made bifidobacteria - it's simple and effective.

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drink tang- the national drink of the inhabitants of the Caucasus, which first appeared in Armenia. To make it, they take cow's milk and a special sourdough, which can consist of different components. Basically, it is prepared on the basis of goat, sheep or buffalo milk.

The process of making tan is as follows: milk is combined with sourdough, pure water and table salt are added (see photo). In addition, greens are added to this drink if desired. It is best to consume tan immediately after preparation, otherwise it should be placed in the refrigerator.

Beneficial features

The benefits of tan are due to the presence a large number vitamins and minerals. There are live microorganisms in this drink, which have a positive effect on the activity of the stomach and intestines. They destroy harmful microorganisms and help to cope with dysbacteriosis. Tan helps improve the functioning of the digestive tract and effectively fights constipation. In addition, this drink has a beneficial effect on the work of the stomach, liver and gallbladder.

Due to the presence of potassium, tan improves performance of cardio-vascular system and also normalizes blood pressure. In addition, the drink reduces the level of cholesterol in the blood, and it also reduces the risk of plaque formation in the vessels. For many, tang is known for its ability to fight hangovers, as well as being a great thirst quencher. It is also worth mentioning that this drink is low-calorie, which means that you can use it during the period of weight loss.

Use in cooking

Tan is a great individual drink that will help you quickly quench your thirst in summer. Also, on its basis, you can prepare different cocktails by adding fruits, berries and vegetables to them. In addition, tan is included in the recipe for numerous cold soups, and it is also put into the dough and used to bake meat, fish and vegetables.

How to make tan drink at home?

It is very difficult to find this drink on store shelves, so you can make it at home. To make tan you need to take kefir, mineral water, salt and herbs. So, pour kefir into the pan, and constantly stirring, pour water. Next, we send salt and herbs there. That's all, the tan is ready. Some people like sweet tang, for this you can add honey or sugar to it.

Tana harm and contraindications

Tan can harm people with individual intolerance to the product.

Fermented milk products are very useful, and drinks are also perfectly refreshing and quench your thirst. Have you ever tried tan? If not, then be sure to try it! It is tasty and very useful.

What it is?

Tan is a Caucasian sour-milk drink that is prepared from the milk of cows, goats or buffaloes with the help of a starter culture containing several cultures of beneficial lactic acid bacteria, such as Bulgarian bacillus, thermophilic streptococcus, lacto-fermenting yeast.

How is tan prepared? Sourdough is added to fresh milk along with clean water, as well as table salt. Also, sometimes greens are added, which gives a stunning aroma and an interesting spicy flavor.

Some time after fermentation, a light and pleasant sour-milk drink is obtained, which is especially popular in the mountainous regions of Armenia. But today you can buy it in almost any supermarkets and large stores.

Beneficial features

The benefits of tan are determined by the content of unique microorganisms, as well as the properties of the main component - milk.

Here are some properties of tan:

• Tan ensures the normalization of water-salt metabolism, thereby avoiding dehydration. Therefore, it is recommended to use it in hot weather and with increased physical exertion.
• The drink has a pronounced tonic effect.
• Provides a noticeable increase in muscle activity.
• Tan is very useful for immunity, because it literally populates the intestines with beneficial bacteria that are engaged in the destruction of pathogenic and pathogenic microorganisms.
• The drink helps to normalize digestion, as well as improve the peristalsis of the intestinal walls.
• Tan allows you to remove toxins, toxins, as well as harmful metabolic products from the body. And that is why it is recommended to drink it with a hangover in order to quickly eliminate its symptoms and improve the condition.
• This product allows you to speed up your metabolism. It's also low in calories, which can help you lose weight.
• The drink helps to remove harmful cholesterol from the body and thereby prevents the development of such dangerous disease like atherosclerosis.
• Tan is good for the biliary tract, gallbladder and liver.
• If we take into account that the main component of the product is milk, then we can conclude that it is useful for the skeletal system and allows you to strengthen bone tissue, preventing fractures and cracks.
• Tan improves appetite and allows you to quickly recuperate after an illness.
• Some recommend drinking such a drink for certain respiratory diseases, such as bronchitis, pharyngitis, asthma.

Can everyone drink?

If you use tan in moderation, then it will not cause harm. But it is worth remembering that it contains a lot of salt, and its excess can be dangerous for hypertension and some kidney diseases.

In addition, it is not recommended to abuse such a drink and people suffering from gastritis with high acidity of gastric juice, as well as a duodenal ulcer or stomach ulcer. Also, do not give tan to small children (under three years old). Perhaps these are all relative contraindications.

Concerning allowable rate, then it should not exceed one or two glasses a day.

How to cook at home?

You can try to make a tan at home, but in this case it will be somewhat different from a real Caucasian one. By the way, the recipe is very simple.

Prepare the following ingredients:

• 1 liter of mineral water (you need to choose salty to taste);
• 1 liter of some fermented milk drink (the ideal option is Armenian yoghurt, but you can use kefir, curdled milk or natural yogurt);
• salt to taste (if the mineral water has a salty taste, then adding salt is optional);
• greens to taste (you can use cilantro, mint, basil, parsley, and so on).

Cooking:

1. Prepare some volumetric container and pour mineral water into it.
2. Pour a sour milk drink there.
3. Add salt.
4. Wash the greens, chop and put in the mixture.
5. Now mix the composition with a mixer or blender, cool and drink with pleasure.

If desired, the proportions of mineral water and fermented milk drink can be changed. And instead of regular salt, you can add iodized salt.

Be sure to buy tang as often as possible or cook it at home and drink this healthy and refreshing drink with the whole family.