What is cocktail, types and methods of preparation. Nutritional value and composition of the fermented milk product. Benefits and contraindications for drinking a drink made from different types of milk, recipes and uses.
Tarak is a fermented milk drink from the national cuisine of Mongolia and Buryatia. This product is made from a mixture of milk - sheep, cows, goats, sometimes yaks, camels or buffaloes. Collect milk during the day. As a starter, a rather rare culture of bacteria is used - the Swiss bacillus (Lactobakterium helveticum), which is produced in the Baikal region and on the territory of the Altai Territory. The consistency is thick, the structure is homogeneous, but the inclusion of clots is allowed. The color is white, the taste is characteristic, sweetish-tart, with sourness. In Kyrgyzstan, the drink is called chalap, in Kazakhstan - shalap.
How is tarak prepared?
The final name of the product depends on the cooking technology and the resulting consistency. If the whey is removed, the thick drink is called taryk or ti-roar, and the liquid, mixed drink is called hoitpak. Those who have no idea how tarak are made believe that these are different fermented milk products, since not only the texture differs, but also the taste. Fat content decreases, pronounced sourness and some astringency appear. Subsequently, sweeteners, slicing greens or berries are introduced into a more liquid version.
The local population living in areas remote from the city uses fresh sapwood, crusts of fresh rye bread, sprouted wheat grains, brick tea and even silver items to make the first sourdough.
The sapwood is removed from the young willow (willow) during the period of sap flow, in early spring. This is the inside of the bark. The woody layer is cut into small pieces and placed in a linen bag, then removed to a warm, dark place, where it is heated. Wheat grains are prepared in a similar way. Talnik or sprouted wheat is dipped in a vat of milk along with bread crusts, silver objects - more often with pieces of black tea.
Tarak at home in villages was prepared in the following way:
- Different types of milk were mixed, heated so that when the fingers were immersed, a pleasant warmth was felt (up to approximately 23 ° C).
- Sourdough was poured into it and the dishes were hermetically sealed.
- After 3-4 hours, the feedstock was completely fermented. This product was very bitter.
- The process was repeated twice, at the rate of 1 liter of milk per 100-150 g of the resulting taryk. Only then did the leaven reach the required condition, and it could already be used.
Milk for making a cockroach is collected as follows: the milk is filtered, heated to 60-70 ° C, poured into a leather bucket, where everything cools down to the fermentation temperature on its own. Sourdough is introduced, tightened with skin (or, in modern conditions, food grade plastic wrap) to ensure tightness.
The curd separates from the serum after 3 hours. Then, depending on the purpose of the product, the whey is either partially drained, and a taryk is obtained, or everything is thoroughly mixed to obtain a hoitpack. Sometimes they even add water infused with finely chopped dill. This drink is an excellent thirst quencher.
In urban settings, cocktails are cooked like in the countryside, but with some nuances. If the old, slightly acidified, dense drink is not left, the culture for the sourdough is purchased at the pharmacy or the raw materials are acidified with sprouted wheat and sour cream.
When stored in a refrigerator, the properties are retained for up to 3 days, then the product becomes sour, which affects the taste and useful qualities.
Composition and calorie content of cockroach
The nutritional value of the drink depends on the composition of the raw materials, the technology of preparation.
The calorie content of the cockroach, which contains more than half of cow's milk with a fat content of 3, 4-3, 6%, is 75 kcal, of which:
- Proteins - 2, 8 g;
- Fat - 3, 2 g;
- Carbohydrates - 4, 2 g.
The calorie content of sheep's milk is estimated at 110 kcal, and that of yak - at 106 kcal. Accordingly, the fat content of the final product increases.
The composition of the cocktail is relatively rich in nutrients than that of drinks prepared from one type of initial product. Most of all in it:
- Vitamin A - supports the immunity of the mucous membranes and skin, visual function.
- Choline, B4 - normalizes the functioning of the nervous system.
- Ascorbic acid - increases the body's defenses.
- Potassium, K - stabilizes heart rate and improves impulse conduction.
- Calcium, Ca is a substance responsible for the health of the musculoskeletal system and painless menstruation in women.
- Phosphorus, P - increases the absorption of calcium and distributes energy throughout the body.
- Chlorine, Cl - maintains the acid-base balance in the body.
- Strontium, Sr - prevents the leaching of calcium from the body.
- Selene, Se - Improves blood flow and reproductive function.
- Copper, Cu - stimulates the production of red blood cells and insulin, provides antimicrobial action of macrophages.
- Molybdenum, Mo - enhances the action of natural antioxidants and prevents the development of impotence.
The pronounced benefits of the cockroach for the body are due to its increased digestibility. It is a mixed fermentation product in which lactic acid, alcohol, carbon dioxide and volatile acids are formed during cooking. The latter substances are stored only in a fresh drink, and after shaking they quickly disintegrate.
Volatile acids stimulate the renewal of the surface epithelium lining the intestine, and accelerate blood flow in it, participate in the synthesis of hormones and regulate the secretory activity of the intestine and the rate of peristalsis.
A homemade cockroach can contain essential amino acids up to 2, 01-2, 1 g, nonessential amino acids - 2, 9-3, 1 g, cholesterol - 9-10 g, saturated and unsaturated fatty acids - 3, 7-4, respectively, 2 and 9-12 g per 100 g. Nutrient content changes, but the main components remain unchanged.
Useful properties of cockroach
Folk healers used the medicinal properties of the drink to eliminate various diseases. They perfectly understood that the benefits and harms of the cockroach are largely determined by the composition, and in order to enhance the healing effect, they increased or decreased the amount of one or another raw material.
If the raw material contains more goat and cow milk, the amount of bad cholesterol is reduced. And if the "mixture" is prepared to eliminate lung diseases, mare's milk is injected into it and the content of sheep's milk is increased. Cow is injected to a minimum.
Shamans use cockroaches to treat insomnia, tuberculosis. With the help of a hoytpack, constipation is eliminated, and taryka - diarrhea. When treating infectious diseases, salt and crushed garlic are added.
Useful properties of a cockroach for the human body:
- Prevents osteoporosis, stops the development of rickets in young children.
- Normalizes the function of the cardiovascular system. The walls of blood vessels with regular use of the Hoytpack become more elastic, the likelihood of varicose veins and thrombophlebitis decreases.
- Reduces the incidence of heart attack and stroke, hypertensive crises and changes in blood pressure.
- Improves twilight vision, stops night blindness.
- Prevents impotence in men and a decrease in reproductive function in women, stimulates the production of high-quality sperm and increases libido.
- Strengthens the body's defenses, has an anti-inflammatory effect.
- Suppresses the development of harmful intestinal microflora.
- Stimulates the production of bile.
- Stabilizes kidney function, which helps to get rid of edema.
The introduction of a cockroach into the diet allows you to cope with the consequences of a hangover syndrome and complications of ARVI. Nausea is stopped, the functions of the bronchi and lungs are quickly restored, sputum begins to separate, irritation of the trachea and laryngeal mucosa is eliminated.
A thick cockroach will help to cope with anemia, a lack of weight, which is often faced by women who, in order to eliminate extra pounds, bring themselves to exhaustion. Hoytpack tidies up the figure. A glass in the morning will make the intestines work stably and prevent the formation of a fat layer.
Contraindications and harm to cockroach
When introducing a new product into the diet, one should take into account the peculiarities of its preparation. If you are intolerant to any of the types of milk included in the composition of the raw materials, you will have to refuse to drink the drink. The properties of the original product remain unchanged after fermentation.
Harm from a cockroach can appear with celiac disease - milk protein intolerance, exacerbation of peptic ulcer disease, reflux esophagitis (reverse reflux of stomach contents into the esophagus), chronic and acute pancreatitis.
It is necessary to take into account another danger when introducing it into the diet of young children and women during pregnancy and lactation. When tarak is prepared at home in villages, milk is not boiled. In most cases, the feedstock is not even pasteurized, but only heated. During fermentation, pathogenic bacteria may remain.
They will not cause tangible harm to a person with stable immunity, but in women, when carrying a child and young children, they can provoke a long intestinal upset. If taryk is not a habitual product for a child, the "acquaintance" with a new taste should be postponed until preschool age, when intestinal immunity becomes stable.
Tarak recipes
Fermented milk drink is not only eaten and drunk without any additives, but also used as an ingredient for the manufacture of various dishes. It can be used to knead dough and make cold soups.
Features of the filling okroshka, which is later seasoned with the national drink of the Buryats, is the inclusion of dried meat in the recipe with cockroach. Rather, several types of meat. Small pieces of lamb, beef and poultry (chicken or goose) are mixed with sliced fresh cucumbers, boiled eggs and herbs. Add baked potatoes if desired.
Kneading dough on this fermented milk drink, you can make delicious pies. The drink is taken out of the refrigerator and allowed to stand to warm to room temperature in a tightly sealed container. The release of alcohol and volatile acids must not be allowed, otherwise the dough will not turn out the desired consistency. After reaching the desired temperature, a glass of cockroach is poured into a bowl, mixed with 1 tbsp. l. granulated sugar, 0.5 tsp. salt, 2, 5 tbsp. l. sunflower oil, soda on the tip of a knife and 2, 5-3 glasses of flour. It is better to use the dough immediately, and put the leftovers in the refrigerator, in the freezer.
An excellent filling for such pies is bird cherry. If fresh berries are harvested, they are passed through a meat grinder several times to remove the seeds, and then mixed with sugar. When purchasing bird cherry flour, it is poured with boiling water and combined with granulated sugar. If you make small pies, use the filling by itself. If you are forming a large cake, before closing the sides, it is recommended to cover it with a layer of sour cream whipped with sugar. In this case, the filling is not sweetened.
Many drinks are prepared on the basis of the cockroach. To give a new taste, sliced fresh dill, cilantro, parsley and spices are added to it to taste. And there are also sweet options - with strawberries, black currants, cloudberries, mint leaves and linden honey. It is recommended to use a blender to give an airy uniform consistency.
Interesting facts about cockroaches
Who was the first to suggest collecting milk for making a drink is unknown. Historians suggest that the manufacturing technology was inspired by the lifestyle of the nomads. The herds included sheep, goats, horses, yaks, but cows were rare. They require more stable conditions of detention.
The milk yield from these animals is small, so everything was poured into a leather bucket suspended from the saddle. The contents were heated by the hot body of the horse, and the drink fermented almost on the go.
Tarak is often compared with other fermented milk drinks - chekize, suzma, katyk, yogurt, leben, matsun, mesorad and yogurt. In all cases, a Swiss stick is used for the starter culture. However, the cooking technology and the type of raw material are different.
Homemade cockroaches can be used to strengthen the body, lose weight and gain weight, treat complications after ARVI, and as an ingredient in cosmetics - face masks. Funds with such a component nourish the skin, eliminate flaking, age spots.
Watch a video about chalap (tarak):
In urban conditions, a fermented milk product is made from milk of one type, in extreme cases from two - cow and goat. Sourdough is bought at a pharmacy or made from sour cream with rye bread. In terms of its basic properties, such a cocktail is weakly similar to the "real" one, but it retains the original rustic taste and does not cause digestive disturbances. After all, it is made from pasteurized milk.
