Tan and ayran: what is the difference between these two drinks?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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 on the shelves en masse. What is the difference between them? Let's talk about it in our today's article.

Tan and Airan. What's the difference?

First, let's define terms. The fermented milk drink tan, for example, is officially positioned as a product of souring milk. But ayran (again, according to the official terminology) is a drink that is obtained from 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 allscience has proven 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 is more like a meal, quite satisfying. There are also many recipes for dishes based on ayran. For example, okroshka made with it has an amazing taste. Suzma is prepared from ayran - a cheese-like product. From suzma, in turn, with the help of s alt and drying - kurut.

A bit of history

According to researchers and historians, ayran originally appears among the Turks. It becomes an indispensable food for nomads. In those days, he prepared simply. Milk was put into a special bag - a wineskin. A starter was added (as a rule, abomasum of a calf, and then - for the next portion - the remains of the previous one were used). Under the hot sun, in a wineskin sealed and tied to the saddle, the process of fermentation proceeded quickly. And so: after a day of travel, a delicious and satisfying drink was ready. All nomads used the product in undiluted, thick form. But settled peoples preferred to dilute ayran with water from a spring and add a pinch or two of s alt 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 sticks and some other bacteria in the sourdough, it turned out to be a nourishing and invigorating product, sharp in taste, slightly foaming.

Tang

Sour milk drink tanis prepared on the basis of matsoni, which is similar in taste to traditional Slavic curdled milk. Matsun, in turn, is made from boiled milk, fermented by using streptococci with Bulgarian sticks. As a rule, ready-made matsoni is diluted in certain proportions with water, s alt is added. This is how tan is obtained. When diluted with mineral water, we get carbonated tan.

Main differences

So, tan and ayran: what's the difference? In the manufacture of ayran, as a rule, cow, sheep, goat milk is taken. In some cases, katyk is used - boiled down. For tan, the original recipes use buffalo and camel milk.

For tan, raw materials must be boiled. Not for ayran.

Ayran uses sourdough from bacteria and yeast. The basis for tan - matsun - is prepared in a yeast-free way. And then diluted with s alt water.

Ayran has a thick and liquid "hypostasis". Tan is liquid. In addition, it may include additives, such as cucumber or herbs. However, today in the store you can see a bottle with the inscription "Ayran with cucumber, with dill."

Ayran or tan - which is better?

It is difficult to say which drink is more valuable for human he alth. Both the one and the other have been traditionally used by many inhabitants of the mountains and deserts for many centuries. Tan and Airan - what's the difference? For many, it is incomprehensible, at least on trial. Both drinks are satisfying and nutritious, perfectly quench your thirst and are just a storehouse of vitamins,trace elements and amino acids. The only cardinal difference (if we talk about authentic, folk 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 range from 0.2 to 2%. So people involved in daily driving should be careful.