And milk, and dairy drinks, cookedfrom it, for a long time enjoyed a high demand from humanity. In the post-Soviet space, these are traditional kefir, sour milk, cottage cheese. But not so long ago, tan and airan began to appear en masse. What is the difference between them? Let's talk about it in our today's article.
Tan and airan. What is the difference?
First we define the terms.Sour-milk drink Tang, 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.
Airan
Sour-milk airan - truly uniqueproduct with many properties. It combines all the “usefulness” of milk and low calorie content, is perfectly absorbed by the body (unlike milk, because science has proven that not all people quickly split in the stomach, and some do not have these enzymes).
Ayran - a drink that rather resembles food,pretty satisfying. There are also many recipes based on ayran. For example, okroshka, made with it, has an amazing taste. From ayran prepare suzma - cheese-like product. From Suzma, in turn, with the help of salk and drying, it is smoked.
A bit of history
According to researchers and historians, ayranoriginally appears among the Turks. It becomes an indispensable food for nomads. In those days, he prepared simply. In a special bag - wineskin - lay milk. Starter was added (as a rule, calf rennet, and then - for the next batch - the remnants of the previous one were used). Under the hot sun, the fermentation corked and saddled to the saddle was fast. And so: after a day of travel, a delicious and hearty drink was ready. All nomads used the product in undiluted, dense form. But sedentary peoples preferred to dilute ayran with water from a spring and add a pinch of salt to it.
Katyk
In some original recipes, ayran was madeon the basis of katyk - boiled milk (up to about a third of the initial volume). After exposure to yeast, Bulgarian sticks and some other bacteria in leaven, a nourishing and invigorating, biting taste, slightly foaming, was obtained.
Tan
Sour-milk drink tan is prepared onmatsoni-based, which is similar in taste to traditional Slavic yogurt. Matsun, in turn, is made from boiled milk, fermented by using streptococci with Bulgarian bacilli. As a rule, already prepared matsoni is diluted in certain ratios with water, salt is added. So it turns out the tang. When diluted with mineral water, we get a carbonated tan.
Main differences
So, tan and airan: what's the difference?In the manufacture of airan take, as a rule, milk, cow, sheep, goat. In some cases, used katyk - boiled. For tan - in the original recipes use the milk of buffaloes and camels.
For Tan raw materials necessarily boil. For ayran, no.
In Ayran, they use a sourdough of bacteria and yeast. The basis for tana - matsun - is prepared in a yeast-free way. And after - diluted with salt water.
Ayran has a thick and liquid "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 labeled "ayran with a cucumber, with dill".
Ayran or tan - which is better?
It's hard to say which drink is morevaluable to human health. Both of them have traditionally been used by many inhabitants of mountains and deserts for many centuries now. Tan and airan - what's the difference? For many, it is incomprehensible, at least, on trial. Both drinks are nourishing and nutritious, perfectly quench thirst and are just a storehouse of vitamins, trace elements and amino acids. The only cardinal difference (if we talk about genuine, popular recipes) is the presence of a certain percentage of ethyl in ayran due to the mixed type of fermentation of the product. In some cases, as in koumiss, it can vary from 0.2 to 2%. So people associated with daily driving should be careful.
