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Fermented milk from Kazakh pastures of Xinjiang
Ayran in Xinjiang is a Kazakh artisanal fermented milk that sets to a curd whose hardness varies from sample to sample. The drink that Caucasian and Turkish cooks call ayran is a different product, katyk or suzma diluted with water, called shalap in Kazakhstan.
A short entry: the sources we found record only what is said here about Ayran itself. Its own sources do not record how it is made, so the steps and scenes below are those of Ayran, the closest documented fermented milk ferment, shown as a guide to the method, not as a record of Ayran.
| Milk | [kuerman2023] |
Total time across the steps of Ayran: 3.3 h
What changes: The milk is heated to 90 °C, then cooled to 40–42 °C
Output: hot treated milk, cooling to setting temperature.
Microbes at work in this step
heat kills most milk bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ayran in Xinjiang is a Kazakh artisanal fermented milk that sets to a curd whose hardness varies from sample to sample. The drink that Caucasian and Turkish cooks call ayran is a different product, katyk or suzma diluted with water, called shalap in Kazakhstan. Lactobacillus and Lactococcus and Lactobacillus helveticus, Limosilactobacillus fermentum and Lactococcus lactis do most of the fermenting.
Xinjiang Kazakh ayran is a coagulated fermented milk. The drink called ayran in Tatar-Uzbek and Caucasian cooking is katyk or suzma diluted with water, which Kochetkova et al. say is called shalap in Kazakhstan.
Every number is labelled with how it is known. How this atlas is made
Kochetkova and colleagues trace ayran as a drink to Tatar-Uzbek cooking and the time of the Golden Horde; in Kazakhstan that drink is called shalap.
