Both milk and sour-milk drinks prepared from it, have long been in high demand among mankind. In the post-Soviet space, these are traditional kefir, yogurt, cottage cheese. But not so long ago, Tan and Ayran began to appear en masse on the shelves. What is the difference between the two? Let's talk about this in our article today.
Tan and Ayran. What is the difference?
First, let's define the terms. Sour milk drink tan, for example, is officially positioned as a product of souring milk. But Ayran (again, according to official terminology) is a drink that is obtained from the fermentation of two types at once: both lactic acid and alcohol. Perhaps this is the main difference between these popular drinks.
Ayran
Sour-milk Ayran is a truly unique product with many properties. It combines all the "usefulness" of milk and low calorie content, is perfectly absorbed by the body (unlike the same milk - after all, science has proved that not all people quickly break down it in the stomach, and some do not have these enzymes at all).
Ayran is a drink that more likely resembles food that is quite satisfying. There are also many recipes for Ayran-based dishes. For example, okroshka made with it has an amazing taste. Suzma, a cheese-like product, is prepared from ayran. From suzma, in turn, with the help of salt and drying - they smoke.
A bit of history
According to researchers and historians, Ayran initially appears among the Turks. It becomes an indispensable food for nomads. In those days, he prepared simply. Milk was poured into a special bag - a wineskin. Sourdough was added (as a rule, calf's abomasum, and then - for the next portion - the remains of the previous one were used). Under the hot sun in a clogged and tied down saddle, the fermentation process was fast. And now: after a day of traveling, a delicious and satisfying drink was ready. All nomads used the product in undiluted, dense form. But the settled peoples preferred ayran to be diluted with water from the spring and add a pinch or two of salt to it.
Katyk
In some original recipes, ayran was made on the basis of katyk - boiled milk (up to about a third of the original volume). After exposure to yeast, bulgarian bacillus and some other bacteria in the sourdough, a satisfying and invigorating, harsh taste product was obtained, slightly foaming.
Tan
Sour milk drink tan is prepared on the basis of yogurt, which is similar in taste to traditional Slavic yogurt. Matsun, in turn, is prepared from boiled milk, fermented by applying streptococci with a Bulgarian stick. As a rule, ready-made yogurt is diluted in certain proportions with water, salt is added. So it turns out tan. When diluted with mineral water, we get a carbonated tan.
The main differences
So, tan and ayran: what is the difference? In the manufacture of Ayran, as a rule, cow's, sheep's and goat's milk is taken. In some cases, katyk is used - boiled. For tana - in the original recipes, the use of buffalo and camel milk .
Raw materials are necessarily boiled for tan. For ayran - no.
Ayran uses yeast from bacteria and yeast. The basis for tana - matsun - is prepared in a yeast-free way. And after that - it is diluted with salt water.
Ayran has a thick and thin “hypostasis”. Tan is liquid. In addition, it may include additives, for example, cucumber or herbs. However, today in the store you can see a bottle with the inscription "airan with a cucumber, with dill."
Ayran or Tan - which is better?
It is difficult to say which drink is more valuable to human health. Both are traditionally used by many inhabitants of mountains and deserts for many centuries. Tan and Ayran - what's the difference? For many, it is incomprehensible, at least for testing. Both drinks are nutritious and nutritious, perfectly quench your thirst and are simply a storehouse of vitamins, minerals and amino acids. The only cardinal difference (if we talk about genuine, popular recipes) is the presence in Ayran of a certain percentage of ethyl - due to the mixed type of product fermentation. In some cases, as in koumiss, it can range from 0.2 to 2%. So people associated with daily driving should be careful.