What is ayran, how is it prepared? The composition and calorie content of the drink, useful properties and possible harm when consumed. What dishes can be made on the basis of a fermented milk product, a little history. Thanks to ayran, during fasting days, the body will not experience nutritional deficiencies during weight loss. To lose 2-3 kg per month, once a week you need to "starve" by drinking only 1.5 liters of fermented milk drink and the same amount of water. This contributes not only to the normalization of weight, but also to rejuvenation.
Useful properties of ayran
Thanks to its healing composition, the drink has a beneficial effect on the body.
Ayran benefits:
- Stimulates the production of digestive enzymes, increases the acidity of gastric juice, improves appetite.
- It has a choleretic effect.
- Prevents the development of dysbiosis, normalizes the work of beneficial bacteria in the intestines.
- Accelerates peristalsis, helps to remove toxins and accumulated toxins, has an antioxidant effect.
- It has a positive effect on the optic nerve.
- Increases milk production during lactation, increasing its fat content.
- Prevents the development of osteoporosis, increases the strength of bone tissue, teeth and nails.
- Prevents malignancy of already formed neoplasms.
- Increases muscle tone.
- Normalizes water and electrolyte balance, quenches thirst, while restoring the reserve of spent nutrients.
- Stabilizes the nervous system.
- Eliminates symptoms of toxicosis in pregnant women and hangover syndrome in those who abuse alcohol.
- Has a mild diuretic effect, prevents the development of edema.
- Eliminates spasms of blood vessels, dissolves harmful cholesterol.
- Has an antiseptic and antimicrobial effect, accelerates recovery from seasonal viral infections.
- Reduces blood pressure.
Folk healers noticed how ayran is useful, and actively used the drink in the treatment of tuberculosis, scurvy, anemia (earlier it was called anemia), typhoid fever. In case of infectious or food intoxication, liquid ayran is taken to restore the condition. It helps to quickly remove toxins. With hepatitis and cirrhosis of the liver and to restore hematopoietic function, it is recommended to drink 1.5 glasses a day.
Pregnant women are advised to introduce the product into the diet in case of toxicosis, and to all segments of the population under stress and to recover from mental and physical stress, if you live in an unfavorable ecological zone.
Contraindications and harm of ayran
Since the drink contains lactose, you should not try it if you are intolerant to milk protein. Otherwise, the benefits and harms of ayran depend on the consistency, ingredients and types of yeast.
A thick product can provoke constipation with delayed peristalsis, and a liquid product can cause diarrhea with increased peristalsis. With obesity, you can not use a high-fat drink, and with a lack of weight, a low, highly carbonated drink. This can cause fluid loss.
You should not introduce a product into the diet in case of peptic ulcer disease and erosive gastritis in the acute stage, with pancreatitis, with exacerbation of urolithiasis and the presence of gallstone in history, so as not to provoke the movement of stones.
It has been noticed that the harm from ayran occurs when the cooking technology and individual intolerance are not followed. For those who try it for the first time, it may not be suitable and provoke indigestion.
Ayran recipes
The drink is not only consumed by itself, but also used to prepare various dishes.
Ayran recipes:
- Kemech (cakes) … Milk, 1 liter, boil, leave on low heat to evaporate. Ayran, 2 cups, is poured into a basin, in which the dough will be kneaded in the future, add 60 g of melted butter, mix, add yeast - a little less than a tablespoon. Stir again and set for 20 minutes so that the yeast begins to ferment. Pour 0.5 kg of wheat flour, knead the dough, leave in a warm place for 1 hour. During this time, the volume of milk decreases by 1 / 4-1 / 3. A glass of milk is poured and set to cool. The dough is kneaded, rolled up with a "sausage", cut into equal pieces. Roll out the pieces, giving them the shape of cakes, bake in the oven on both sides on a baking sheet greased with sunflower oil at a temperature of 180 ° C. Spread out in a resealable container and fill it with warm baked milk. Chilled is mixed with cottage cheese or suzme (sour cream from camel milk) and also poured into a saucepan. Before use, let it brew for 10 minutes.
- Okroshka with seafood … Tomatoes, colored bell peppers and seafood (shrimps and crabs) are cut into pieces, while cucumbers, a couple of cloves of garlic and herbs are best chopped in a blender. They are laid out on plates, poured with ayran. Salted to taste.
- Mash cordo … Beans mung bean, 60 g, soaked for 3-5 hours. Lamb, 300 g, cut into portions. They make small cutting of vegetables: 1 pc. sweet peppers of any color, onions and carrots. The meat is fried in its own fat in a deep cauldron until golden brown, vegetables are added, then water is added to cover the surface. Salt, add mung bean and cook for about half an hour. Rinse with 60 g of rice, cut into cubes with 300 g of peeled potatoes, put everything in a cauldron. Pour in chopped Jusai onions. The finished mung bean cordo is laid out on plates and poured with ayran. Sprinkle with herbs before serving.
Ayran green cocktail will help normalize weight and water and electrolyte balance of the body on a hot summer day. It perfectly quenches thirst and contains a complex of useful vitamins and minerals. To make a drink, you need to peel the cucumbers, grate them on a fine grater. Chop finely into a bunch of dill and parsley. If you have a blender, it's best to use it. Mix small cuts, pour in ayran and add mineral water. Beat well. Cool and beat again before use.
Interesting facts about Ayran
The drink is mentioned in chronicles dating back to the 4th century BC. It is interesting that the first ayran, which gained popularity among the Turkic peoples, was made not by nomads, but by the inhabitants of Ancient Greece. And already from them he got to the nomadic tribes, the Scythians, who improved the recipe. During long migrations across the steppe and the Great Migration, the fermented milk product was the only source of food.
The peoples of the East kept the secret of making the drink a secret, and Russian scientists were able to study its properties only in the 19th century. There is a legend about how the secret of cooking spread throughout Russia. One of the Eastern princes fell in love with the Russian princess, long and vainly seeking reciprocity. She gave her consent only in exchange for ayran recipe, which was considered almost a "magic" remedy. The drink began to be made on the princess's estate, and it gained immense popularity.
Scientists who decided to study the secret of the longevity of the Caucasian peoples have found that one of the reasons is the use of ayran.
The problem of how to make ayran on an industrial scale was solved only at the end of the twentieth century, in the 90s. The food industry began to produce it on the territory of Ukraine and Russia. In the future, production remained only in Russia. In the supermarket, you can buy ayran in a paper bag or a plastic bottle. However, such a product tastes little like homemade, but its useful properties are similar.
What is Ayran - look at the video:
If you have a headache after a hangover, ayran will heal faster than pickle. And on a hot summer day, this drink is the best way to quench your thirst.
