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

Both milk and sour-milk drinks, prepared from it, have long enjoyed great demand among mankind. In the post-Soviet space, these are traditional yogurt, curdled milk, cottage cheese. But not so long ago, massively on the shelves began to appear tan and ayran. What is the difference between them? Let's talk about this in our today's article.

Tan and ayran. What is the difference?

First, let's define the terms. Sour milk drink, for example, is officially positioned as a product of souring milk. But ayran (again, according to the official terminology) - a drink that is obtained from fermentation at once of two types: both lactic acid and alcohol. Perhaps this is the main difference between these popular drinks.

Ayran

Fermented ayran is a truly unique product with many properties. It combines all the "usefulness" of milk and low caloric content, is perfectly absorbed by the body (in contrast to the same milk - after all, science has proved that not all people quickly split in the stomach, and some even do not have these enzymes).

Ayran - a drink that, rather, resembles food, quite satisfying. There are also many recipes for dishes based on ayran. For example, okroshka, made with the help of it, has an amazing taste. From ayran souzma is prepared - a cheese-like product. From suzma, in turn, with the help of salsa and drying - kurut.

A bit of history

According to researchers and historians, ayran initially appears in the Turks. It becomes an indispensable food for nomads. In those days he prepared simply. In a special bag - a wineskin - milk was pawned. The leaven was added (as a rule, the calf's abomasum, and then - for the next portion - the remnants of the previous one were used). Under the hot sun in the corked and tied to the saddle wineskin the fermentation process took place quickly. And then: after a day of travel, a delicious and hearty drink was ready. All nomads used the product in undiluted, dense form. But the settled people preferred the ayran to dilute water from the spring and add a pinch of salt to it.

Katyk

In some original recipes, ayran was made on the basis of katyk - salted milk (about one-third of the original volume). After exposure to it of yeast, Bulgarian bacillus and some other bacteria found in leaven, a satisfying and refreshing, tart flavored product, slightly foaming, was obtained.

Tan

The sour milk drink is prepared on the basis of the matzoni, which is similar in taste to the traditional Slavic sour milk. Matsun, in turn, is prepared from boiled milk, fermented by the use of streptococci with a Bulgarian stick. As a rule, the ready-made matoni is diluted in certain proportions with water, salt is added. So it turns out. 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, milk is taken from cow, sheep, goat. In some cases, a katyk is used. For tana - in the original recipes use the milk of buffalo and camel.

For tan, the raw material must be boiled. For ayran - no.

In ayran, a yeast from bacteria and yeast is used. The basis for tana - matsun - is prepared in a no-fat way. And after - diluted with salt water.

Ayran has a thick and liquid "hypostasis". Tang is a liquid. In addition, it can include additives, for example, 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 health. Both are traditionally used by many inhabitants of mountains and deserts for many centuries. Tan and ayran - what's the difference? For many, it is incomprehensible, at least for a trial. Both drinks are nutritious and nutritious, they perfectly quench thirst and are just a storehouse of vitamins, trace elements and amino acids. The only cardinal difference (if we talk about genuine, popular recipes) is the presence in the air of a certain percentage of ethyl - due to the mixed type of fermentation of the product. In some cases, as in koumiss, it can fluctuate from 0.2 to 2%. So people connected with daily driving should be more careful.