What can be made from tan fermented milk drink. Tan and ayran: what is the difference between these two drinks? Ayran with herbs and cucumbers

Ayran is an ancient Caucasian drink that has been drunk for 15 centuries. It was invented by the Turkic nomadic peoples. Since they spent all their time hiking, they needed a product that quickly quenched their thirst and satiated them. The nomads realized that if a special ferment is added to the milk, the process of souring begins, the milk acquires a pleasant taste and is stored for a long time.

Its useful qualities became known later, and its distribution was a matter of time. Karachays, Balkars, Circassians and other Caucasian peoples drink this drink with pleasure, and Turkish ayran is served in restaurants with every cooked dish.

Every Caucasian village will tell you how to cook ayran at home, and there is a recipe for it everywhere.

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This nutritious drink is prepared from milk - cow, goat or sheep, using a special sourdough. It is used to make soups, marinades and added to meat dishes. Unusual sauces can be prepared from a drink with the addition of various herbs.

Properties and composition

To begin with, let's figure out what and how ayran is prepared from (photo and video just below in the article). It is prepared on the basis of katyk or suzma. Katyk is curdled milk made from boiled milk, and suzma is a mass formed during the separation of whey from curdled milk. Ayran contains spring water, sugar or salt.

The energy value in the ratio of backs, fats and carbohydrates is:

• proteins: 4 kcal;
• fats: 14 kcal;
• carbohydrates: 6 kcal.

Why is ayran useful? After all, this ancient drink is still very popular and its fame has long gone beyond the borders of the country.

This product not only perfectly removes thirst. It is a source of saturation of the body, due to fatty acids and amino acids, which are easily absorbed by the body. These properties of ayran allowed to use it as a dietary product. In addition, it brings the following benefits:

1. Suppresses putrefactive intestinal microflora;
2. Restores the flora of the stomach;
3. Relieves hangovers;
4. Tones the nervous system;
5. Saturates the blood with oxygen;
6. Increases muscle tone;
7. Regulates water-salt balance;
8. Improves the functioning of the area of ​​the brain that is responsible for the functioning of the lungs;
9. Contains in its composition bactericidal substances.

Ayran drink: benefits and harms

The drink is considered a useful fermented milk product, due to the content of vitamins and bifidobacteria in it. The benefits of ayran for the body have been proven by modern doctors. It can be taken during antibiotic treatment, as it preserves the microflora of the stomach.

It is useful for those people who are on a diet. Due to its easy digestibility and low calorie content, ayran is even prescribed for weight loss.

Drink it and those people who are busy building muscle mass. The product increases muscle tone and strengthens the cardiovascular system. With its use, it is easy to transfer cardiological training.

Ayran fermented milk drink has indications and contraindications for use, for example, this drink is very useful for children and the elderly, as it helps to get rid of constipation. Namely, in this category of people, such a disease is not uncommon. In addition, Turkish ayran is an excellent source of calcium. In combination with honey, it reduces nervous tension and helps to get rid of insomnia. Ayran is also useful during pregnancy. In the early stages, this drink helps to cope with toxicosis.

Ayran also has contraindications for use. This product increases acidity. Therefore, those who suffer from gastritis or peptic ulcer are not advised to drink it. Some people may experience individual tolerance to a fermented milk product. After trying Turkish ayran, made according to the recipe below, you will want to visit Turkey, where resorts such as, and many others are at your service.

Recipes

It is not difficult to make ayran on your own and there are a lot of recipes for sourdough drink at home. Below we list the most popular ayran drink recipes, as well as provide a photo for visual study.

On a traditional sourdough

Buy natural sourdough. Dilute it with water 2:1 and add ice and salt. Natural sourdough is very dense, so it is advisable to drink ayran immediately after preparation. If this is not possible, then shake it well before use. It is advisable to use melted water. In her absence, ayran can be fermented on mineral spring or lightly carbonated water.

From nomads

The nomads used a wineskin to make a drink., poured milk and fresh sourdough into it. Then they hooked the wineskin to the horse and, after several hours of shaking, diluted the drink with water and salted it. At home, instead of a wineskin, you can use any container, and instead of shaking, stir the product.

at home

In this case, there are two recipes for ayran - from kefir or from yogurt. We'll look at both options:

• First way. Cow or goat milk is taken 220 g and sourdough - 40 g. Kefir can be used as a sourdough. Milk must be boiled, and not just boiled, but let it boil. Milk should cool to 40 degrees, then leaven is added to it. The mixed mixture should be poured into bottles with caps and left for six hours. Next, the drink must be diluted with water and salt. It is advisable to drink homemade ayran immediately after it is infused;
• The second way. Unsweetened fatty and thick yogurt is taken. Beat with salt with a mixer and water until foam is formed. Salt should be to taste. The drink is ready to drink.

In the introductory video, you can clearly see the easiest way to make ayran at home:

Ayran with herbs and cucumbers

To prepare ayran at home, in the form of a chilled drink with herbs and cucumbers, you will need:

• ayran - 500 g;
• garlic - 1/2 cloves;
• cucumber - 1 pc.;
• olive oil - 1 teaspoon;
• salt, dill, thyme, mint - to taste.

The number of products is given for two servings.

The fermented milk product is poured into a bowl, a cucumber is cut into small cubes. The mass is mixed and salted. Next, add olive oil drop by drop to the mixture. It is important that if the oil is added immediately, then it will not be possible to mix it into the ayran, and the oil will remain on the surface. Then a mixture of finely chopped herbs is added to ayran and the drink is ready.

You can add fennel to this. As you can see, it is quite easy to cook ayran at home and the classic recipe says that cucumbers need to be peeled and added to ayran in grated form. But, if you want to cook a brighter dish, then cubed cucumbers that are not peeled will give this drink more attractiveness. Ayran is usually drunk with the addition of ice cubes.

Okroshka with ayran

You can not just drink a drink, you can cook refreshing dishes on it. One of these dishes is ayran okroshka, a recipe with a photo will help you prepare it.

For cooking you will need:

• ham or sausage - 200 g;
• radish - 250 g;
• cucumbers - 2-3 pcs.;
• eggs - 3-4 pcs.;
• potatoes - 3-4 pcs.;
• green onions - 1 bunch;
• dill - 1 bunch;
• sour cream - 100 g;
• ayran - 1 l;
• black pepper and salt to taste.

Eggs and potatoes need to be boiled and cooled. The greens are finely chopped, transferred to a bowl and salted, in order to let the juice flow. Cut the rest of the ingredients into small cubes and add to the greens. Radish can be cut into circles, if it is large, then smaller pieces. Add sour cream to the bowl, salt, pepper, mix and pour over the chilled fermented milk product. Okroshka is served cold. beaches of Antalya, etc.) and go shopping (in, etc.).

Tan is a Caucasian sour-milk refreshing drink made from milk, sourdough and salted water. Milk for tan is used cow or goat. Traditionally, this drink is prepared on the basis of matsoni - milk fermented with the help of Bulgarian sticks and lactic streptococci.
Tan is similar to another fermented milk drink - ayran, but the recipe for their preparation is slightly different and salted water is necessarily added to the tan.

Useful properties of tan

In addition to its refreshing properties, tan also satisfies hunger, tones up, normalizes the water-salt balance in the body, improves digestion, improves immunity, stimulates brain activity and strengthens the cardiovascular system. They also drink tan for weight loss, recuperation after heavy physical exertion, and also to relieve a hangover.
Attention! Tang is contraindicated in high blood pressure, high stomach acid and kidney disease.

Tan drink 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 tbsp. 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;
- a few green garlic leaves;
- 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 matsoni;
- 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 pleasantly 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 of "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 and 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.
Now you know what to cook the next morning after a stormy feast
Bon appetit!

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 go, this drink is the best way to tone up.
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. Add oil drop by drop, 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 a fermented milk product 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 sourdough - 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?

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. During pre-sale preparation, they are cooled to +6°C, poured into glass or plastic containers.

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

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, salted 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.

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

The composition and calorie content of tan

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.

The benefits and harms of tan are determined not only by the chemical composition of the original product, but also by 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 properties of tan

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.

Contraindications and harm of tana

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

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, beat 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.

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.

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.

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. Mix cosmetic clay with tan, olive oil and lemon juice (1 tablespoon each), apply for 15 minutes, warm.

How to cook tan - look at the video:

Tan is a fermented milk drink made from cow's or goat's milk with a special starter culture and the addition of salt water. It comes in carbonated and non-carbonated and is considered the best thirst quencher. Tan is similar in recipe to ayran and is most common in the Caucasus and Central Asia. The birthplace of this healthy drink is Armenia, where its secret recipe was passed down from generation to generation, which came to Russia only in the 19th century.

Sour-milk drink tan: harm and benefit

To begin with, let's determine how useful the drink is tan? This product contains a lot of lactic acids and proteins that help the normal functioning of all organs. Due to this, it is especially recommended to use it for people who are engaged in heavy physical labor and athletes. Also, tan has bactericidal properties and helps to kill harmful microflora in the intestines. This drink is very good at curing a hangover. It perfectly restores the water-salt balance in the human body, removes headaches and adds strength. Tan helps improve digestion and increases appetite. With constant use, thanks to the active microorganisms that are part of the drink, gastrointestinal disorders are treated. Doctors recommend drinking up to one and a half liters of fermented milk products a day, which will help you forget about problems with your intestines and stomach and strengthen your immune system. Tan will help keep the skin youthful, since the protein it contains is the main building material of the body. Eating this fermented milk drink will help you lose weight, because it contains only 21-26 kcal per 100 ml.

However, tan drink can also harm the body. It is not recommended to drink it for those who have increased acidity in the stomach. And because of the presence of salt in it, they should not be abused by people with high blood pressure and kidney disease.

We offer you a classic recipe for a tan drink.

Ingredients:

• matsoni or katyk (or another fermented milk drink, such as kefir or yogurt);
• mineral or boiled water;
• salt;
• herbs (optional)

Cooking

Pour matsoni or katyk into a saucepan, gradually add mineral water, not forgetting to stir all the time. Salt to taste and add spices. Tan drink made according to the classic recipe is ready!

There are several other ways to make tana at home. You can change the composition of ingredients and spices as you wish. Naturally, this drink will be different from what is sold in the store, as each manufacturer has his own recipe.

Tan - the first recipe

Ingredients:

• bifido-enriched kefir - 0.5 l;
• cold water - 300 ml
• salt and spices to taste.

Pour bifid-enriched kefir into a saucepan, add cold boiled water, salt to taste and beat with a blender. Instead of ordinary water, you can pour in mineral water. Real tan should be liquid. I add various herbs to the drink to taste: thyme, oregano, dill, parsley or basil. They only enhance the bactericidal properties. Some people add fresh or pickled cucumber and garlic to the drink.

Tan - the second recipe

We dilute kefir with cold mineral water in a ratio of 1: 1, add salt to taste and fresh mint, beat with a blender. Instead of ordinary table salt, it will be even more useful to add refined sea salt.

Tan can be consumed immediately, you can let it stand for a while, but it is recommended to store it in the refrigerator for no more than three days. It is used as a basis for and added to. Okroshka with tan turns out just great, besides, it has been proven that it is better to season vegetable cuts with sour-milk products!