How useful is syuzma, how is it prepared? Calorie content, chemical composition and harm from use. Recipes and cooking applications. Instead of canvas, you can use gauze folded in several layers, but in this case, the "output" will be negligible. The structure depends on the filtering time. Liquid susma is obtained in 6-8 hours, thick - in 8-16. To improve the taste, spices or herbs, sugar, crushed nuts, and sometimes sliced dried fruits are added.
If you want to try a "real" syuzma, then freshly prepared katyk or sour cream sourdough is not used, they are not suitable. In this case, only the old seasoned katyk is taken for ripening.
At home, you can cook syuzma like cottage cheese, from boiled sour milk, only you need to cool it beforehand so that the number of bifidobacteria in the leaven exceeds the number of lactobacilli. In industrial production, katyka suzma remains during the purification of the final product in the process of pre-sale preparation. It tastes significantly different from homemade - sour-bitter with an unpleasant slimy consistency.
Composition and calorie content of suzma
The nutritional value of the curd mass depends on the cooking technology.
The calorie content of milk suzma is 60 kcal, and that obtained from katyk is 80 kcal per 100 g, of which:
- Proteins - 2, 8 g;
- Fat - 3, 2 g;
- Carbohydrates - 4, 2 g.
The syuzma contains a rich vitamin and mineral complex that has a beneficial effect on the human body. You can note:
- Vitamin A - improves the functioning of the visual system, participates in the formation of the immune system, normalizes metabolism.
- Vitamin D - improves the absorption of minerals that are responsible for bone density.
- Vitamin E - prevents the development of gout, rheumatoid arthritis, the formation of blood clots.
- Calcium - the substance is responsible for the strength of bone tissue, teeth and nails, normalizes blood pressure, prevents the development of cancer, reduces the manifestation of PMS in women.
- Magnesium - restores thermoregulation, maintains water and electrolyte balance, prevents the formation of calculi in the kidneys and bile ducts.
- Phosphorus - in combination with calcium, it increases the strength of bone tissue and distributes energy throughout all organic systems for the formation of DNA and RNA.
- Iron - stops the development of anemia, normalizes the thyroid gland.
- Zinc - is responsible for the quality of the skin, strengthens the nervous system, stimulates the absorption of vitamin A.
- Copper - possesses antimicrobial activity, stimulates all processes that occur in the human body - respiration, digestion of food, saturation of cells with oxygen.
The harm from syuzma and the benefits to the body largely depend on the type of raw materials. For example, in Uzbekistan it is made from sour milk, but for curdling, the product is boiled, respectively, useful substances are not fully preserved. In Tatarstan, baked milk is used without heating above 70-80 ° C. In this case, the useful substances of the feedstock are preserved.
Useful properties of syuzma
The taste of the fermented milk product is so delicate that even patients at high temperatures do not refuse it, when the intoxication is so pronounced that "you can't take anything in your mouth." Moreover, the airy curd mass helps to get rid of the constant feeling of nausea, eliminates bitterness and acid in the mouth.
But if you think about how the syuzma is useful for the body, first of all, they remember the nutritional value. With its help, you can quickly restore the reserve of nutrients in the body, stop the development of anemia, reduce the manifestation of symptoms of arthritis, osteochondrosis and arthrosis. A fermented milk product helps reduce the likelihood of getting TB.
Salted cottage cheese improves appetite. If the patient suffers from a lack of weight and cannot bring himself to increase the portions, since overeating causes unpleasant sensations, it is imperative to introduce a delicate fermented milk product into the diet.
The benefits of syuzma for the body:
- Speeds up metabolism;
- Maintains water and electrolyte balance, prevents fluid loss;
- Has a fixing effect, stops diarrhea;
- Normalizes the balance of intestinal microflora, creates ideal conditions for the development of lacto- and bifidobacteria;
- Prevents the development of anemia and osteoporosis;
- Suppresses putrefactive processes in the intestines, reduces flatulence;
- Stabilizes the immune system, has an antimicrobial effect;
- Reduces blood cholesterol levels;
- Restores strength after debilitating diseases, increased physical and mental stress;
- Helps to cope with emotional exhaustion, improves sleep;
- Stimulates the work of taste buds;
- Reduces fluid loss during menstruation and relieves PMS symptoms.
Syuzma helped the nomads stop dysentery. In the manufacture of a fermented milk product for medicinal purposes, the amount of salt was increased and crushed garlic was added. This "medicine" helped to retain precious water and restore strength.
Having made a suzma at home, you can use it as an ingredient for cosmetics - face masks. This will help renew the skin, stop the development of age-related changes. But when hair products are made on the basis of suzma, they are combined with pepper, sour cream, and various oils.
Contraindications and harm to syuzma
An expired, sour product should not be consumed. This can provoke serious poisoning and even volvulus. You can not eat a fermented milk product with pancreatitis.
Suzyma harm:
- With increased acidity, with exacerbation of gastritis, peptic ulcer;
- With lactase deficiency - allergies to casein, milk protein;
- With individual intolerance.
You should not introduce a new product into the diet of young children, pregnant women and women during lactation. It should be remembered that real katyk is made from unboiled milk. Pathogenic microorganisms can remain in soft cottage cheese, which, with unstable immunity, can provoke intestinal disorders.
Unpleasant symptoms can appear with abuse. It is undesirable to eat more than 100-150 g of product per day. The daily "dosage" can be increased by slightly changing the manufacturing technology - to reduce the amount of salt to a minimum. By the way, when the initial raw material is katyk made from milk fermented with sour cream, the final product is very tender and not salty at all.
Suzma recipes
In cooking, suzma is used on its own, replacing cottage cheese, smeared instead of butter on sandwiches, combined with fillers, cheeses and drinks are made from it. Suzma creamy structure is eaten like yogurt or curd mass.
Recipes with suzma:
- Kurt … 0.5 kg of dense suzma is made by decanting salted katyk during the day. Mix the resulting clot with red pepper - 1-2 g, add another teaspoon of salt. Roll the cheese balls, compact, lay out on a cutting board and cover with 2-3 layers of gauze. This is necessary, since the product is brought to readiness by drying in a ventilated area for at least 4 days. The kurt comes out tight and dry.
- Processed cheese … Put a quarter of a pack of butter in a ceramic dish and put it in the microwave to melt completely. Beat 1 egg separately, pour a pinch of soda into it, mix well. The more acidic the suzma, the more soda is taken. A beaten egg and melted butter are poured into 300 g of suzma. Water is poured into a metal dish (this is necessary to prevent the water from cooling) and put on a small fire. A bowl with the mixture is dipped into it and left for 10-15 minutes, stirring constantly. Dried herbs, spices to taste, fried mushrooms are used as a filler for processed cheese. Then the melted cheese mass is poured into molds and put on a shelf in the refrigerator. Processed cheese can be used to make a delicious savory snack. Spread a thin layer on pita bread and roll into rolls. In this case, it is better to pour more greens on the cheese layer. True, this dish cannot be called low-calorie - it contains 413-430 kcal per 100 g.
- Salad … For this recipe, use a sub, the liquid from which was decanted for no more than 6 hours. The consistency of the product should be delicate, as it acts as a dressing. Finely chop radishes, grate cucumbers, chop dill and parsley. Mixed with soft tender curd. Salt and seasonings to taste.
- Chalop soup … Separately boil potatoes in their skins and beef, cut into small pieces. Peel the potatoes, chop the meat finely. Mix, add slices of radish, cucumbers, herbs. Suzma, sour cream and katyk are mixed in a separate bowl, the proportions are 1: 2: 7. Stir, bring to the desired consistency with boiled water, put to cool - better on ice. Pour the slicing. Salt to taste. Chalop can completely replace okroshka.
- Butter … It is best to use a blender or food processor bowl to whisk the butter. Beat at high speed for a long time, checking the consistency. First, the contents of the bowl will become airy, then the whey will be released. It needs to be drained. The thick contents, oil, are placed in cheesecloth, suspended for 2-3 hours to get rid of excess moisture. Of course, the butter will taste salty.
- Healthy breakfast for children … By combining suzma with berries or finely chopped fruits, you can "charge" the body with energy for the whole day. But for adults, as a supplement, it is better to mix a fermented milk product with dill, anise, fresh sliced parsley and cilantro.
The best ayran is a divorced Suzma. The curd mass is whipped with spring water, salt, aromatic herbs or various types of spices. A drink made according to the following recipe perfectly quenches thirst: mineral water is poured into the blender bowl, 4-5 tablespoons of suzma are added, 2 teaspoons of fresh chopped mint leaves and apple pieces without a peel. Beat at high speed. Crushed ice is added to the drink before serving.
Interesting facts about suzma
The nomads did not take tender curd mass with them on the road. She has a shelf life without a refrigerator - up to three days, after souring it becomes harmful.
But among the sedentary peoples, the product has enjoyed and is popular. This is the best "brake" (snack) for shepherds and agricultural workers - for everyone who has to leave home for 1-2 days. During this time, soft cottage cheese does not lose its useful qualities and does not have time to deteriorate. But on the shelf in the refrigerator, the syuzma can be stored for up to 8 months.
At home, you can experiment endlessly with suzma. It is mixed with yogurt and sour cream, instead of the latter, it is added to borscht, eaten with flat cakes, and used as a filling for dumplings.
But it is very difficult to buy a product at the bazaar - it is rarely sold. Therefore, if you want to try, you have to do it yourself.
Watch a video about Suzyma:
