For a long time, the drink ayran is famous for its taste qualities and balanced composition, which has a beneficial effect on the human body.
The product has no direct contraindications, but it is advisable to adhere to certain precautions.
- The main features of
The beneficial effects of
- There is nothing perfect: precautions
- A bit of history
- Culinary traditions of the world
- At home
Basic properties of
Ayran or tan can be called without exaggeration the ancestor of all yoghurts, kefir and other sour-milk drinks thatwe see today on the shelves.
The secrets of its preparation are rooted in time immemorial.
They have long quenched thirst and healed hangover syndrome.
The recipe for ayran is very democratic:
- not only to every people and tribe, but each hostess is allowed to bring her culinary idea into it.
Nevertheless, the basic principles remain unchanged:
- is a drink made from sour milk mixed with yeast( how to make a yeast-free kvass from oats is written in this article).
The choice of the main raw materials - milk - is wide enough, it can be:
- cow,
- goat( useful properties and contraindications to milk),
- sheep,
- horse,
- camel.
And what do you know about the benefits and harm to health of cherry plum? Its medicinal properties and contraindications are described in a useful article.
Read the instructions on using agar-agar on this page.
But with yeast, it's not so simple: to make a real ayran, needs a special leaven.
This ingredient is so important that legends form about it.
Once upon a time, a Russian beauty conquered the heart of an Armenian prince and even became his wife to get a wand of miraculous leaven.
In those days there were no easy ways: ayran was attributed to almost supernatural qualities and zealously guarded.
Only many centuries later, medicine finds the answers, which properties and how to cause such a rush of energy.
Beneficial impact of
Modern scientists seriously believe that one of the secrets of the legendary Caucasian longevity lies precisely in the regular consumption of this product.
The mixture obtained by fermentation and mixing contains unique protein compounds.
In the human body, these substances stabilize the microflora and enhance natural immunity.
An interesting fact: ayran is not an antibiotic , killing all microorganisms in a row.
A reasonable number of certain types of bacteria are vitally important to humans as a natural defense of the body.
Their deficiency causes dysbacteriosis( for the benefit of kefir is written here), during which a person is very vulnerable to various infections - this is the reverse side of drug treatment.
Ayran is a prophylactic , but not a drug that corrects the microflora.
With regular use, metabolism and other biological processes, such as the production of gastric juice and bile, become more active.
It is necessary to pay tribute to the cleansing effect of , which helps to remove slag and harmful compounds.
Contrary to the common misconception, amateurs of this sour-milk product successfully renewed nerve cells.
And do you know about the benefit and harm of cornstarch for the body? What effect does he have on health written in a useful article.
On the benefits and harm of oranges for health read here.
On the page: http: //netlekarstvam.com/ narodnye-sredstva / lekarstvennye-rasteniya / fizalis.html useful properties of the physalis of vegetable are described.
Fermentation processes disperse blood. Due to its increased inflow into the lungs, the work of the respiratory system improves, which is of no small importance in mountain climate with rarefied air.
Ayran can be drunk all year round in hot and cold weather, it ensures good health and resistance to infectious diseases in any weather.
It is no accident that it is recognized as a symbol of the longevity of and excellent health, it is a storehouse of vitamins, fats and amino acids, also contains a lot of ascorbic acid, more precisely, it consists of 8 percent.
The drink is irreplaceable in the mornings after a feast( composition of Riga balsam) with abundant libations or a friendly party where beer is a river.
This drink is often prescribed by nutritionists who want to lose weight, since it has the ability to create a feeling of fullness, to bring muscles into tone, to stimulate.
Every 100 grams, on average, contain about 27 grams of carbohydrates, only one gram of fat and 1.7 of proteins - a very low rate.
In addition, cleansing properties make themselves felt, thanks to which substances are excreted from the body, an excess of which is highly undesirable, for example, cholesterol.
As a result, the metabolism improves, and the weight comes back to normal( about the benefits and harms of home-made yogurt read in this article).
The results of the ayran diet surprise even experienced physicians:
- it turns out, you can drop to a kilogram a day and still feel fine.
There is nothing perfect: precautions
Even such a wonderful product has some drawbacks.
In most cases, they are caused by a violation of the technology of cooking and storing, the use of stale milk or the first succesful yeast.
If you've never tried ayran before, start with small portions. The stomach needs a little time to get used to a new delicacy.
At the same time, you can be convinced of the absence of allergies to lactose and other signs of individual intolerance. Someone finds the exotic taste too harsh and sour.
A bit of history
It's hard to say for sure where this unique drink comes from. The oldest mention of it dates back to the 1st century.
As the ancient epic says, ayran was one of the trophies of Scythian nomads during a raid on the ancient Greek stronghold of Kerkinitidu.
Innovation in the menu was necessary to the nomads to taste, because its properties, as best as possible corresponded to the hot climate and lifestyle.
The drink perfectly quenched thirst, balanced the salt balance and compensated for the lack of oxygen in the tissues, and it could be cooked on the go:
- , a wineskin, tied to the saddle of a horse, gave a head start to a modern mixer.
The classic way to prepare ayran can tell a lot about the history of the people. In particular, who his ancestors were:
- farmers or nomads.
Specificity of the nomadic way of life dictated its conditions: to carry an extra liquid with it to anything.
It is for this reason that a thick substance, like sour cream, was taken in the way, and on the halves it was diluted with milk or spring water to the concentration of the drink.
To farmers, however, nothing prevented us from quenching thirst with the finished product of the required consistency, so traditionally settled peoples do not know the recipe for thickening.
Having passed centuries-old check of time, ayran has not lost its relevance, which once again confirms its nutritional value.
Culinary traditions of the world
What are the most famous types of ayran?
This is the Armenian tan , the recipe of which for a long time was kept in the strictest secrecy and passed only to the initiates from generation to generation.
In the national cuisine of Kabardino-Balkaria and Circassia - this sour-milk product has become widespread not only as a drink, but also as food. It serves as the basis for numerous cold soups and okroshkas.
The basic principles of cooking ayran and tuna for the Caucasian recipe are the following:
- Boil the milk;
- Allow to sour to the point of curdling;
- Leave on low heat until a third evaporates.
Congratulations, you just got a katik. If you strain it through the cheesecloth, you get sosame.
Various sour-milk analogues occupy a place of honor, practically, in every culinary tradition of the world. Quite naturally, they have:
- healing,
- bactericidal,
- cleansing,
- soothing,
- rejuvenating effect,
- are palatable especially on a summer day.
At home
Nowadays, Airan is no longer a classified national treasure and is freely sold in stores.
The only question is how much the contents of plastic bottles correspond to the name on the label.
To resolve all doubts, true connoisseurs of healthy food prepare it themselves.
As mentioned above, the method of cooking is simple enough and does not limit culinary fantasies.
In urban conditions, peppermint is added to the recipe( photo), preferably confectionery, aromatic and with "chill", ice cubes are put, whipped in a blender kefir with salt, if necessary, slightly diluted with water.
To get a spicy sauce, add coriander( this is coriander) or paprika.
If you are lucky enough to get a real starter, dilute it with water in a proportion of 2: 1, salt to taste, add ice or cool.
According to the nomadic recipe, the yeast is mixed not with water, but with milk. That would be this mixture in the wineskin, tied to the saddle so on the road, but you can just use a blender.
How to cook ayran or tan at home. Recipe from the video of the program of the TV channel "Dacha".
