Tan and its useful properties, recipe. Description of the fermented milk drink tan with a photo, how it is useful, as well as its contraindications; homemade tan recipe homemade tan recipe
Those Russians who have visited Turkey have probably tried this wonderful sour milk - ayran. Can this drink be made at home? After all, what is sold in our stores under the name “airan” only very remotely resembles the divine taste of a Turkish product. Does it need exotic ingredients? Some types of ayran are made from sheep and goat milk. They are quite difficult to get from us. But do not despair. If you study the technology of making ayran, you can prepare a delicious soft drink very similar to an authentic one.
This article is designed to help you in this matter. Here we will also consider the question of how ayran differs from tan, the Armenian national drink. We will analyze beneficial features fermented milk product, as well as cases of contraindications for its use.
Ayran history
People have been enjoying this drink since the fifth century BC. The inhabitants of Kerkinitida especially loved it. The Scythians peeped the recipe from the Greeks. The nomads really liked that milk fermented in this way is stored longer and wonderfully quenches thirst. The basic recipe has become popular among the Turkic peoples and the inhabitants of the Caucasus. Of course, over time it has received many regional variations. And now in Circassia, Kabardino-Balkaria, Uzbekistan, Bashkiria and Tatarstan you will be presented with your own recipe for ayran at home. In some regions, it will be a liquid drink, while in others it will be thick, like sour cream. You will be treated to a dish of goat, sheep and camel milk. The leaven will be diluted with water or koumiss. And everywhere they will assure that this is the most classic ayran in the world.
And in Armenia they prepare a very similar drink, which is called tan. This salty drink also wonderfully quenches thirst and, like ayran, relieves post-alcohol syndrome.
General production technology
Speaking in the strict language of science, ayran is a product of mixed sour-milk and alcoholic fermentation. What does this mean for an ordinary person, far from chemistry? In milk - cow, goat, sheep, buffalo and even camel - add a special ferment. It contains a Bulgarian stick, thanks to which yogurt is also made - the second valuable product that Turkey has given to the world. Also, thermophilic streptococcus and yeast are used for ayran sourdough. Preparing a drink at home for a Turkish hostess is quite simple. You just need to buy a katyk or suzma in the store. With the last ingredient, the drink will turn out to be more nutritious and thicker than with the first. This starter is diluted with whole milk and mineral water with the addition of herbs. And that's it! But how to make ayran in the conditions of Russian cuisine?
industrial production
Of course, to make a Turkish ayran, an ordinary resident does not add Bulgarian sticks to milk and does not conjure with yeast and bacterial colonies. He just buys a special starter. Katyk is made from milk, which is boiled over low heat for a long time, which is why it is boiled down by more than a third. This product is quite fatty and is diluted before use. And suzma is obtained as a result of decanting katyk through gauze. It resembles very thick sour cream, almost cottage cheese. Available in any store in the Middle East, this fermented product of various densities is already loaded with yeast and thermophilic streptococcus bacteria. So the only thing left for an ordinary resident is to dilute the product with whole milk, water, add cilantro or mint greens, salt, cumin and beat it all in a mixer.
And this fermented milk drink is the pride of the Transcaucasus. He is especially appreciated in Armenia. The main ingredient of tan, its leaven, is matsun. It reminds us of our curdled milk. That is, matsun is made by ordinary fermentation, without the addition of yeast - only with the help of lactic acid streptococci and Bulgarian sticks. But the main difference between tan is that the starter is diluted with a sufficiently saturated saline solution. And already dill, basil, and other herbs are added to this mixture. By the way, matsun itself can be made from a variety of milk - more often cow's, but also goat's and sheep's. Compared to ayran, tan is a saltier drink. But he miraculously quenches thirst.
Ayran (fermented milk drink): indications, contraindications, calories
Russian politicians during the Caucasian wars involuntarily wondered: what is the secret of the highlanders' longevity? The regular use of ayran and tan plays an important role in the significant life expectancy of local peoples. Firstly, these are fermented milk drinks, and they, like yogurt, fermented baked milk, yogurt and kefir, have beneficial properties for the body. The Armenian tan is also able to normalize the water-salt balance. What about Airan? The fermented milk drink, the indications, contraindications and nutritional value of which have already been studied in detail by nutritionists, also does not lag behind the tan in its beneficial properties. Ayran is well absorbed, normalizes the work of the intestines, helps the stomach to produce bile.
The drink strengthens the immune system. Due to the fact that ayran contributes to the saturation of the lungs with blood, it is useful to drink it for people suffering from respiratory diseases. Despite the fact that the nutritional value of ayran is only 27 kcal, it causes a feeling of satiety and gives strength. That is why nutritionists have included this drink in the diet of people who want to lose weight. Airan has few contraindications. It should not be drunk by patients with gastritis and ulcers. Also, this sour-milk masterpiece can harm people who are lactose intolerant.
Application in cooking
Ayran is widely used in Turkish cuisine. They make okroshka from it - sasik. Based on it, sauces are prepared for various meat and fish dishes. Not to mention the fact that the drink quenches thirst in the summer heat. If you know how to make ayran, then you can prepare a lot of interesting “cocktails” based on it. In Turkey, there are many desserts based on this fermented milk product. After all, if you express katyk, then a very thick ayran comes out of the resulting suzma. It is aged with a chopped green apple. It turns out something like mousse. Various spices and herbs are added to ayran. Mint, dill are suitable for a soft drink. For sauces - paprika, zira, coriander. As an accompaniment to meat - basil, cilantro.
Ayran in Russian cuisine
As we remember, sourdough, consisting of yeast, thermophilic streptococcus and Bulgarian sticks, is involved in the creation of the drink. This latter is present in yoghurts. Therefore, the simplest recipe for ayran at home is as follows. We take 750 g of unsweetened natural yogurt of medium fat content and beat it with a spoonful of salt until bubbles form. And later we dilute 150 ml of chilled mineral water (but not soda). If desired, finely chopped herbs can be added. But still, yogurt is not katyk. What recipe for ayran at home will be closer to the original?
How to make sourdough
In kefir, curdled milk, ryazhenka and sour cream, as well as in Turkish katyk, lactic acid streptococcus bacteria live. A Rye bread will give the drink the necessary yeast. This recipe for ayran at home will help you get a product that is in no way inferior to Turkish. Boil 3 liters of milk, cool to + 25-30 degrees. Pour one hundred milliliters of fermented baked milk 4% fat. Put 2-4 slices of bread on top, so that they are only slightly drowned in milk. We cover the container tightly and put it for 12 hours in a warm place without drafts. After that, we take out the bread, and put the drink in the refrigerator. Before use, beat it with salt, mineral water and herbs.
HOW TO PREPARE TAN
Tan is a Caucasian sour-milk refreshing drink made from milk, sourdough and salted water. In addition to its refreshing properties, tan also: perfectly satisfies hunger, tones up, normalizes the water-salt balance in the body, improves digestion, improves immunity, stimulates brain activity and strengthens 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.
COOKING 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!
Interestingly, 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 cucumber;
- 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 in milk mineral water and beat for a little longer. 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 some 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.
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 fermented milk products 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 starter culture - 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?
Tan is often confused with ayran, but they are different drinks. When preparing tan in the factory, matsun is often used, made from cow or buffalo milk, or curdled milk from cow. For ayran, only cow's milk is taken, finished products are not used as raw materials.
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:
| Raw material | Consumption, kg |
| low fat milk | 310 |
| Fermented milk drink with bacteria (usually matsun) | 75 |
| Leaven | 15 |
| Water | 100 |
| Salt | 5 |
| Exit | 500 (total volume 505) |
How to make a dance yourself:
- 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.
- Kefir or curdled milk. The fermented milk product is diluted with mineral water and salted.
- 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 nutritional value of the drink depends on the fat content of the feedstock.
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 chemical composition the original product, but also additional components that are introduced during cooking.
In a fermented milk product, most of all:
- Vitamin A- improves visual function, prevents early aging and acne, stimulates the regeneration of mucous membranes and skin.
- Vitamin K- increases blood clotting, an excess can provoke the development of varicose veins or the formation of blood clots.
- Vitamin PP- soothes, helps to recover from stressful situations, has an antispasmodic effect. With an excess, vomiting, nausea, dizziness, severe weakness appear.
- Vitamin D- improves immunity, improves the absorption of macronutrients, normalizes blood pressure.
- Phosphorus- participates in all energy processes, increases the tone of the body.
- Potassium- maintains a stable level of blood pressure, normalizes the heart rhythm, improves the flow of oxygen to all organs and systems.
- Magnesium- stimulates the production of protein, accelerates the breakdown of glucose and the removal of toxins.
- Zinc- antioxidant action, responsible for reproductive function.
- calcium- strengthens bone tissue, teeth and hair, stabilizes the heart rate. Excess can cause the accumulation of stones in the kidneys.
- Lactic acid streptococci, bulgarian sticks and yeast- normalize the balance of microflora in the intestine, prevent the development of dysbacteriosis.
- sodium chloride- normalizes the water-electrolyte balance, but can cause edema.
Useful properties of tan
The drink has gained popularity due to its healing effect on the body. It is included in the diet for the prevention and treatment of many diseases.
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
The negative impact of a fermented milk product on the body is explained not only by a possible allergic reaction to the raw materials, but also to the ingredients of the starter culture. Delayed-type allergic reactions may occur, 2-3 days after acquaintance with a new taste.
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
The drink is used to prepare many dishes. It is used as an ingredient for meat, dough, as a dressing for summer soups, and as a base for thirst-quenching drinks.
Recipes with Tan:
- Chocolate pancakes. 500 ml of tan is poured into a container, add half a tablespoon of lemon juice and baking soda on the tip of a knife, drive 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.
- . 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.
- Meat okroshka. Cut the doctor's sausage into cubes (you can replace 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.
- Tarator. The oven is heated to 200°C. Sweet peppers are peeled, removing all seeds, spread on a baking sheet, sprinkled on top sunflower oil. 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.
- 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.
History is silent about who and when first made the drink. The salt that came out on the pieces of the waterskins could get on them from the soil. It is very likely that tan was invented by accident, when diluting some thick national drink obtained by alcoholic and sour-milk fermentation with water.
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:
- Mattifying and rejuvenating. For oily skin. Mix 2 tablespoons of flour with bran and tan. Apply to face, leave to dry completely.
- Softening. Mix the fermented milk product with cottage cheese to get a creamy consistency.
- 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:
When purchasing a product, it is enough to pay attention to the expiration date and integrity of the package, but precipitation is acceptable. Shelf life after opening the bottle - no more than a day. Then the taste becomes sour-bitter, useful properties are not preserved.
Sour-milk drinks have become an integral part of a healthy natural diet. This is due to their beneficial properties, pleasant taste and low calorie content. An interesting product in this series is tan, which came to us from the Caucasus. The secrets of its preparation have been passed down in the families of the Caucasian highlanders for several centuries. And only since the 19th century, this sour-milk drink began to be produced in Russia.
Compound
The basis for tan is matsun (or matsoni) - a mixture of milk from a cow, goat, buffalo and some other domesticated artiodactyls in various combinations. The result is a drink with a healing composition, which includes not only proteins, fats and carbohydrates, but vitamins and minerals necessary for the normal functioning of the human body.
Did you know? In the 1980s, the Institute of Nutrition of the Academy of Medical Sciences of the USSR found that the percentage of ethyl alcohol in fermented milk products never exceeds 0.04-0.05%.
In a classic tan, the ratio of caloric elements (per 100 g of product) is as follows:
- - 0,8 %;
- - 0,9 %;
- - 1,2 %.
Minerals, vitamins, macro- and microelements that make up the tan:
- vitamins, .
Useful properties of the drink
Tan in its composition contains lactic acid bacteria, which are extremely useful for gastrointestinal tract person. They normalize the intestinal microflora, inhibit the growth of putrefactive bacteria. And this, in turn, has a positive effect on all body systems.
Video: beneficial properties of tan drink
If we consider the effect of the drink on health, then we can single out the main areas in which the effect of tana is observed:
- increased brain activity;
- increases motor activity;
- nails, teeth and hair are strengthened;
- the skin is cleansed;
- improves metabolism;
- normalizes water-salt metabolism;
- excess weight is removed.
Did you know?Dairy products are not known in all cuisines. Representatives of some nations (all US Indians, Southeast Asians, most Chinese, Eskimos, some Africans, Australian Aborigines and others) do not consume milk and dairy products at all, as they suffer from lactose intolerance.
Indications for use
Tan has a peculiar taste and is able to quench thirst, be a food product. At the same time, it can act as a remedy for various diseases. 
We list the main painful conditions of the body in which tan will be useful:
- the presence of dysbacteriosis;
- disorders in the work of the gastrointestinal tract;
- constipation;
- problems of bile formation;
- low level of immunity;
- elevated cholesterol levels;
- jumps in blood pressure;
- gout;
- infectious diseases of the upper respiratory tract;
- sputum in the respiratory system;
- poisoning;
- cholecystitis;
- the formation of kidney stones;
- urological diseases;
- hangover syndrome;
- weak appetite;
- acne on the skin;
- poor hair condition
- oily scalp.
Important! When using tan, do not add salt to other dishes, as it contains enough salt for a daily intake.
Such an amazing effect as a result of the use of tan can be obtained using only a natural product, and not its imitators to taste.
The excellent effect of this fermented milk drink on the metabolic processes of the body is also known. Diet food that promotes weight loss must certainly include this product.
It is low-calorie, contains Bulgarian bacterium and lactic acid streptococci, which suppress the processes of decay in the duodenum, improve the water-salt balance and cleanse the intestines from stagnant feces. Tan can be used as an additional food product in fasting days or as the main component of a weekly diet of cereals and vegetables.
This diet involves the following approach: during the week, the diet consists of vegetable and cereal dishes. Vegetables can be consumed in the afternoon, in the first, give preference to cereals. And three times a day, it is obligatory to take tan in the amount of 200-250 ml. 
It is desirable to keep the body in a balanced state, so it is recommended to do fasting days with this drink. People with health problems are advised to consult a dietitian or physician before using tana as a weight loss aid.
Contraindications and harm
Any product is not unconditionally useful. Its components may cause allergies in someone, the composition itself may be individually intolerable. All this fully applies to the tan drink. High salt content can have a negative effect on people with certain medical conditions.
One should be careful and consult a doctor about the use of the above product for those who have such conditions:
- hypertension;
- chronic constipation;
- flatulence;
- gastritis with high acidity of the stomach;
- pancreatitis;
- cholecystitis;
- stones in the gallbladder;
- stones in the kidneys;
- stomach ulcer.
What is the difference between ayran and tan
Both drinks came to us from the Caucasus Mountains, they have a similar preparation technology, but there are also slight differences. Ayran is based on two types of milk: goat's and camel's, to which yeast and bacteria starter is added.
Tan is prepared on the basis of matsun (matsoni), consisting of a mixture of buffalo, goat, cow, camel milk. The drink is diluted with mineral or distilled water with the addition of a large amount of salt. In addition, its taste is enriched with spicy herbs.
How to make a drink
The classic tan recipe involves the use of natural yoghurt and spring water in a 2:1 ratio. 
Matsoni are well salted, dill and basil are added, and water is poured into this mixture in a thin stream. Due to the presence of several cultures of milk fungi and bacteria in the sourdough, the drink has its own valuable properties.
In urban conditions, it is difficult to find all natural ingredients for making tan. Therefore, it is possible to make drinks at home that are similar in taste, but, unfortunately, they will only imitate the taste of the original, and the health benefits and values will correspond to the ingredients included in it.
Homemade tan recipes:
- Boil cow's milk, pour starter with lactic acid bacteria into warm milk, add one part of mineral (or distilled) water to two parts of the drink, salt well. To complete the taste, add chopped dill, parsley and basil.
- Salt fat-free kefir, dilute with water in the same ratio, add Provence herbs, cool well.
Important! You can consume no more than 700 ml of tan per day.
In both recipes, well-salted cucumbers can be added instead of salt. To do this, they need to be finely chopped or grated. The drink should be quite liquid. As we have learned, tan and ayran are not the same thing.
The fermented milk drink tang is a health benefit, body beauty and a refreshing drink. The main thing is the naturalness of the product and the measure in its use.
Tan is a fermented milk drink made from matsoni: a mixture of matsoni, water, salt and spices. Tang is sometimes erroneously considered another name for ayran. These are different drinks, as matsoni is prepared with camel milk or buffalo milk. This is reflected in the taste of the drink and its quality. Tan has more beneficial properties than ayran.
To prepare a classic tan, take two parts of matsoni and one part of water. At the same time, matsoni are first salted and seasoned with aromatic herbs, and then water is added in a thin stream with constant stirring. The quality of water is considered important: in the preparation of tan, either the purest spring or mineral water is used. Sometimes honey or sugar is added to the drink.
The composition of the tan
The calorie content of the drink is about 20 kilocalories. 100 grams contains 0.8 g of protein, 0.9 g of fat and 1.2 g of carbohydrates.
Tan contains all the same minerals and vitamins as its base - matsoni. Tan contains potassium, calcium, magnesium, phosphorus, zinc and other micro and macro elements. Among the vitamins, it should be noted the high content of vitamins A, K, PP and D.
Rejuvenation with tan
Like any fermented milk product, tan certainly has positive influence on the body, the main of which many call rejuvenation. The basis of the microflora of matsoni (and tana) is the Bulgarian lactic acid bacillus and heat-loving streptococci.
For the first time about special microorganisms in a number of fermented milk products the Bulgarian scientist Stamen Grigorov spoke at the beginning of the last century. These microorganisms were named Bulgarian bacterium after the nationality of the discoverer. Russian scientist Ilya Mechnikov at that time dealt with the aging of the body. He put forward the theory that all aging processes are the result of putrefaction and decomposition in the intestines due to abnormal microflora.
Mechnikov, who by that time had crossed the 60-year mark (at the beginning of the last century, 60 years of age was considered very old), developed a rejuvenation program, the main point of which was to improve the intestinal microflora with the help of the recently discovered lactic acid bacillus in Bulgaria.
Scientific research, who fully confirmed his theory, no. However, we can recall that matsoni is a national Georgian drink, and there are a lot of old-timers in Georgia, and active ones at that. However, Mechnikov's theory has a lot of followers who regularly drink drinks with a Bulgarian stick in order to push the approach of old age as far as possible.
The benefits and properties of tan
Tan is a spicy, aromatic drink with a pleasant refreshing taste. Tanom is good to quench thirst, especially in the heat, when the body loses fluid quickly. Tanom can also satisfy hunger, it gives a feeling of fullness.
If the theory of rejuvenation with the help of matsoni or tan can be cast into doubt, then no one argues about the benefits of the Bulgarian stick for the intestines. Regular use of tana contributes to the normalization of intestinal microflora, cleansing the intestines from toxins and toxins. Dysbacteriosis is a reason to accustom yourself to drinking tana daily.
A healthy intestinal microflora improves the functioning of the body's immune system. So, the use of tana protects the body from infections, viruses and bacteria. Tan can be drunk as a prophylactic during seasonal colds and flu.
Tang - a drink that improves digestion, stimulates the production of digestive juices, firstly, due to the presence of lactic acid bacteria, and secondly, thanks to aromatic herbs that stimulate appetite.
Tang is useful in the presence of the so-called lazy stomach syndrome. With a low secretory function of the stomach, with gastritis with low acidity, regular use of tana improves the condition. Insufficient secretory function of the stomach often appears at an elderly age, so tan can be recommended for older people to improve digestion.
With the help of tan you can lose weight, as it has a slight laxative effect.
Tan gently lowers blood cholesterol levels, cleanses blood vessels from cholesterol plaques, prevents the development of atherosclerosis. Regular consumption of tana reduces the risk of developing a heart attack or stroke, as well as other cardiovascular diseases such as hypertension.
Tan normalizes the water-salt balance in the body, which increases resistance to urological and kidney diseases. In the presence of chronic pathology in the urinary system, tan can improve the condition, reduce the frequency and severity of exacerbations. The activity of tan in this area is so high that doctors recommend not to abuse the drink in the presence of kidney stones in order to prevent their movement.
Normalization of the water-salt balance improves the condition in diseases associated with the deposition of salts, arthritis, gout arthrosis.
Tan has a mild antibacterial effect, suppresses pathogenic flora, which helps to avoid poisoning even in the summer heat.
With the help of tan in the Caucasus, diseases of the lungs and bronchi are treated. It is believed that the microorganisms contained in tana improve the condition of the respiratory tract, reduce phlegm in the lungs and contribute to its speedy removal.
Tan for beauty
Tan, like any other drink with a sour-milk Bulgarian stick, is also useful for maintaining beauty. Normalization of intestinal microflora, as a rule, has a positive effect on appearance, improves skin condition. Various rashes, annoying pimples disappear, peeling, redness too.
Tan is also useful for external use. It perfectly washes the hair, strengthens the roots and “wakes up” the dormant hair follicles. After washing with tan, the hair acquires a healthy shine, becomes elastic, easy to comb.
On the basis of tan, masks are prepared for the face and neck. Such masks are useful for oily, irritated skin, they slightly degrease the skin, disinfect, narrow pores, and reduce the appearance of acne. Thane-based masks are also beneficial for mature, aging skin. They tighten and slightly whiten, help to cope with the appearance of age spots.
Tanom, like a tonic, you can wipe the skin. This procedure will refresh, remove skin impurities, excess fat. After the procedure, the face should be rinsed with cool water.
Tan recipe
Preparing a full-fledged tan at home is problematic due to the fact that it is extremely difficult to find a real camel milk matsoni. The hostesses figured out how to prepare a drink that is close in taste to the original. Salt, herbs are added to fat-free kefir and diluted with mineral or pure drinking water in a ratio of 2:1. Put in the refrigerator for half an hour - the drink is ready.
Provencal herbs are used as herbs, which are used in French or Italian cuisine. They can be replaced with local dill or parsley. Added crushed or finely grated pickled cucumber will give a special taste to tanu. It is important that it is a salted vegetable, and not a vegetable marinated with vinegar.
Contraindications to the use of tan
So you shouldn't drink large quantities with stones in the kidneys and urinary tract. With increased acidity of the stomach, tan should be drunk with caution.
Berestova Svetlana
