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Video tags
Subtitles
Russian
00:00:30
Salam alaikum, oops.00:00:31
Isanmesez.00:00:58
- Do you have a cow? - Eat.00:01:01
- Haven’t you milked it yet? - No.00:01:03
Shall we wait with you until the cows come?00:01:08
Yes.00:01:09
Rakhmat.00:01:11
Thank you.00:01:14
How is your health?00:01:18
I walk quietly.00:01:19
Well done.00:01:21
I work a little and help.00:01:25
Well done.00:01:27
I am cooking.00:01:30
The cows are coming.00:02:03
- Did you come for the katyk? - For some milk.00:02:07
Now he will take it out and milk it.00:02:09
They have very high quality milk.00:02:12
- Hello. - Good evening, sister.00:02:15
I'd like some milk, please.00:02:17
Okay, now, wait a little.00:02:20
I need 2 jars. Well I'll wait.00:02:24
Do you live in a village?00:02:27
Nearby in the village.00:02:30
From there I come here because they don’t keep cattle there, there are no cows.00:02:37
What a disaster.00:02:38
Yes, this is a problem.00:02:42
I will go. Today Nurzia-opa must show us00:02:46
how her special katyk is prepared.00:02:49
May the Lord bless you.00:02:50
I wish you success in your work.00:02:53
God bless you.00:02:54
You are doing a good job.00:03:20
Nurzia-opa, how many liters of milk will you put in so that the katyk comes out?00:03:30
8 liters fits.00:03:31
And what's that?00:03:33
What is this for?00:03:42
When the hand is no longer scalded00:03:44
and the milk has cooled down enough,00:03:45
we pour boiled milk here and add the starter.00:03:55
- Is this old? - Yes.00:04:03
Were they all so small, or were there big ones too?00:04:05
They were big.00:04:20
These small ones were sold to regular customers00:04:22
who live in apartments.00:04:24
They were specially made separately in small ones and sold.00:04:27
Returnable packaging.00:04:48
- Shall we strain it here? - Yes.00:05:06
Just a little bit of vegetable oil.00:05:11
- New milk? - New milk.00:05:41
Let me help.00:05:48
Like this.00:05:50
And how many hours will it boil like this?00:06:05
First over high heat.00:06:07
And when it boils, reduce the heat.00:06:09
And until it turns red.00:06:10
Let's sit and talk.00:06:12
There is a lot to talk about.00:06:15
Nurzia-opa, tell me, who ate your katyk?00:06:22
When we were selling katyk in Kazan,00:06:28
Shaimiev Mintimer was eating it.00:06:30
- Is it true? - Is it true.00:06:32
The president.00:06:33
He did not walk himself; his wife walked all the time.00:06:38
- Did I buy it from you? - Yes, all the time.00:06:40
She came 2 times a week.00:06:44
Once on Tuesday, another time I’ll come on Saturday.00:06:55
- And she came, knew that you would be there? - Yes.00:06:57
She came 2 times a week.00:07:04
I'll see how it goes, 3 hours have passed.00:07:08
It’s 5:00 p.m. now, but they set it at 2:00 p.m.00:07:13
Wow.00:07:16
Nurzia-oops, it’s already turning red. Look.00:07:20
Is this necessary or more?00:07:25
I want to take a photo of how it turned out.00:07:38
- Well, is the milk boiling well? - Fine.00:07:40
How much longer should I cook?00:07:43
It will probably take more than an hour when it’s red.00:07:49
- How many liters did you pour? - 6 l.00:07:52
- How long will there be left? - 4 l.00:07:58
How much will we sell?00:08:01
300 rubles for 3 liters of katyk.00:08:07
Then tell me, how did you sell it before?00:08:11
What was the price before?00:08:16
10 kopecks.00:08:19
And now 100 rubles.00:08:20
If there is not enough milk, we sell it for 15 kopecks.00:08:24
And if there is a lot of katyk, then 10 kopecks.00:08:28
And they gave away the rest for 5 kopecks.00:08:32
How did you transport this katyk to Kazan, it’s heavy?00:08:38
By train.00:08:39
I walked with a yoke to Sviyaga.00:08:41
The train only went from Sviyaga to Kazan.00:08:44
And from there we took the train to the market.00:08:46
How did she carry these glasses on the yoke?00:08:51
Let's put 3 gangs in a bag, two next to each other and one on top.00:08:57
Shayki are wooden basins.00:09:00
Wooden basins-shaks, glasses were placed in them.00:09:03
And these gangs are in bags?00:09:06
- 3 gangs? - 3 gangs.00:09:15
- How many kilograms was it? - Don't know.00:09:19
20 glasses is 1 gang.00:09:23
20 glasses of 400 g in one glass.00:09:28
This is 8 kg in each gang.00:09:30
24 kg on one side, 24 kg on the other side.00:09:34
How could you, such a small woman, carry 50 kg?00:09:41
Well, it used to be like that, it was like that all the time.00:09:43
I carried 50 kg onto the train with a yoke.00:09:46
That's how it used to be.00:09:48
How many kilometers to Sviyaga? - 7 km.00:09:51
7 km to Sviyaga on foot from here.00:10:04
She worked as a loader.00:10:13
Previously, there were no dump trucks, and she loaded and unloaded grain.00:10:19
Buckets.00:10:27
They were unloading into the barn.00:10:29
How much did they pay for such work?00:10:38
5 rubles or 8 rubles per month.00:10:45
How much did bread cost then?00:10:47
16 kopecks white, black 14 kopecks,00:10:53
12 kopecks sweet rolls, loaf 12 kopecks.00:11:01
How could you live on 8 rubles?00:11:04
They probably had their own farm.00:11:06
Cows, chickens, sheep were at home.00:11:12
When did you learn to make katyk?00:11:14
How old were you when you learned to make katyk?00:11:26
Around the age of 15, my mother taught me.00:11:29
- Excuse me, how old are you now? - 83.00:11:36
This woman has been doing katyk for 60 years.00:11:39
And this katyk feeds her for 60 years.00:11:45
Are you doing it now for money or for yourself?00:11:52
For ourselves, and we sell the extra.00:11:56
To order please.00:11:59
I want to say this.00:12:03
We all need to take an example from such people.00:12:09
She found her income 60 years ago and has not missed it.00:12:17
That was hard.00:12:18
- Was it hard? - It was when we went to Sviyaga.00:12:23
And now, thank God.00:12:25
Wow, now I need a car.00:12:29
Nobody walks.00:12:34
Is the income better now or then?00:12:36
They give you a pension.00:12:39
- Does katyk provide income? - Gives.00:12:42
- Does a cow provide income? - Gives.00:12:45
- How many cows do you have? - We have 3 cows.00:12:48
Rich.00:12:50
But last time I bought a very tasty kyrt at the market in Kazan.00:12:59
Please, I beg you,00:13:00
show me the kyrt too.00:13:04
I can already see that katyk will be very tasty.00:13:06
But this kyrt is a mystery to me.00:13:09
I have never seen how kyrt is prepared.00:13:25
1.5 liters of milk.00:13:27
This is 2 l.00:13:28
There will be a little left.00:13:36
Give it a try.00:13:37
I'll pour it first, then.00:14:02
Chocolate.00:14:10
Yes, all of it.00:14:18
They say that Pushkin passed through these places,00:14:24
Alexander Sergeevich is our everything.00:14:27
I collected materials about Pugachev.00:14:32
And he wrote the book "The Captain's Daughter".00:14:35
And they say that in these places he tried this katyk.00:14:43
And then people thought that beets were added to this katyk for color.00:14:52
- Should I interfere? - Stir it in.00:15:04
I wonder why not make it from pure katyk?00:15:10
If you put the katyk on the fire now,00:15:11
it will curdle and you will also get cottage cheese.00:15:14
And here is the finished cottage cheese.00:15:17
Folk technology is like this.00:15:20
And these grandmothers will not deviate one step from folk technology.00:15:24
Maybe that’s why everything works out so well for them.00:15:28
You see, Damir, I give people a proven folk recipe.00:15:33
They say: “I replaced this with this.00:15:35
I did it like this.00:15:37
But I really liked the recipe.”00:15:39
Or vice versa, I didn’t really like it.00:15:51
- Did you mix it? - Yes, mixed well.00:16:01
- Nurzia-opa, do you always have to interfere? - No.00:16:06
Let it sit for a while, then stir it some more.00:16:12
- I will try? - Try it, please.00:16:23
Should this interfere?00:16:24
Fine.00:16:31
He says that you need to knead the cottage cheese thoroughly00:16:33
before putting it here.00:16:35
- With a spoon? - Yes.00:16:44
Nurzia-opa said that this cottage cheese is made from skim milk.00:16:50
So they skimmed the cream and made kaymak.00:16:55
In Russian it is sour cream.00:16:57
Nurzia oops, can I watch the kaymak?00:16:59
Can I please.00:17:01
Now she showed it.00:17:05
Look what a kaymak.00:17:14
This is pure milk fat, one might say.00:17:18
And what was left of the milk was used to make this cottage cheese.00:17:23
That is, practically low-fat cottage cheese.00:17:28
But there is fat here.00:17:37
And the katyk is also fat.00:17:40
- Right? - Yes.00:17:51
But the cottage cheese is not grainy, it’s kind of...00:17:58
I’ll try it a little.00:18:03
Even though it's low-fat, it's delicious.00:18:14
Don't you drink milk?00:18:31
Aunt Nurzia went to take care of my wife.00:18:37
I'll stir it here for now.00:18:44
It is necessary to grind so that there is a homogeneous mass.00:19:00
The milk has boiled.00:19:01
Penka almost ran away.00:19:04
It's good that grandma came on time.00:19:11
It’s a pleasant thing, a pleasant task, to deal with milk,00:19:16
to boil milk, to stir cottage cheese like this.00:19:21
It boiled down very much.00:19:22
Cooked, boiled, sometimes stirred for 3 hours.00:19:28
And here there is 1 liter left, maybe a little more than 1 liter.00:19:42
Look what kind of eggs the chickens give.00:19:44
One red, one green, one white.00:19:47
Do you see which ones?00:19:48
Chickens are colorful,00:19:50
and each hen lays a different color egg.00:20:56
The eggs are thickened a little at the end.00:20:58
Now I’m also looking at what’s liquid.00:21:00
So much has already boiled down, but everything is liquid.00:21:08
Yes, you need to stir constantly during the process.00:21:23
Go, you stir, and I’ll drink the fresh milk.00:21:27
Since you don't drink, I'll drink.00:21:32
Just stand there and talk to grandma.00:21:52
I probably only drank this kind of milk when I was a child.00:21:57
When you were young, how did you live?00:22:01
What kind of husband was he?00:22:02
The husband was good.00:22:14
He came home from work drunk.00:22:25
He worked as a driver, but never came home sober.00:22:31
In the morning I got up, drank milk, ate soup, and00:22:35
left half drunk.00:22:38
Because the driver will go, 1 ruble here, 3 rubles here.00:22:43
And there is money.00:23:02
- Can I try? - Can.00:23:04
Fine.00:23:17
Do you eat it just like this, in liquid form?00:23:24
Try it with bread.00:23:49
Tatar ice cream.00:23:52
Delicious.00:23:54
Only hotter.00:24:00
It will be a little thicker when it cools.00:24:06
It's actually very tasty.00:24:14
Even tastier than it usually turned out.00:24:25
I was in the way.00:24:29
Here's an unexpected taste.00:24:31
You expect whatever you want from this preparation.00:24:36
And here there is some...00:24:40
It's hard to describe in words.00:24:44
There is something sour from fermented milk products,00:24:48
there is some kind of caramel aftertaste,00:24:54
although there was little sugar there.00:24:56
We cooked it, it turned out to be 1.5 liters, and a glass of sugar.00:25:13
Will he go to Gubadia?00:25:15
For gubadia, you still need to dry it.00:25:36
The milk fat came to the top.00:25:43
He says it’s too cold and00:25:45
needs to add hot milk.00:25:54
You understand, she has a finger instead of a thermometer,00:25:58
because she has had experience all her life.00:26:00
65 years of experience, almost 70 years.00:26:09
She touched it and said: “No, it’s too cold.”00:26:12
And I added a mug of hot milk.00:26:41
Now I foresee questions.00:26:47
This is baked milk.00:26:48
And what we get is actually fermented baked milk.00:26:52
Has she tried regular Russian ryazhenka, or store-bought ryazhenka?00:27:12
No, I haven’t even tried it, but katyk is still better.00:27:15
Fresh milk was boiled for 5-6 hours.00:27:19
From 6 liters we got 4 liters.00:27:22
And now the starter, the remainder of the old yogurt.00:27:28
And without serum,00:27:31
only the lower part is thick, just a clot.00:27:41
In 4 hours it will be katyk.00:27:44
After 4 hours it will just leaven.00:27:46
And if you just take milk,00:27:49
it usually takes 8 hours to ferment.00:27:52
How does it ferment so quickly?00:27:55
What's the secret?00:27:56
I don't understand.00:28:05
After 4 hours, put it in the refrigerator.00:28:06
And then it will be a blast.00:28:09
- Do you have a ready-made katyk? - Eat.00:28:12
Can you give me the finished katyk to try?00:28:16
This is for you.00:28:18
Eat everything.00:28:20
How to eat it?00:28:22
Here is the kaymak.00:28:27
- Let's stir it, maybe? - As you wish.00:28:30
Shall we stir or add a little at a time?00:28:35
I’ll take a little kaymak for myself and give you a little kaymak.00:28:56
If you ask for more, I'll add it.00:28:59
Or rather, if you obey, I’ll give you more.00:29:11
They say about some people:00:29:12
“He served his cause all his life.”00:29:17
Nurzia-opa served people all her life with her very simple,00:29:22
but very necessary work. Do you understand?00:29:25
She won’t make this katyk,00:29:28
where will people get milk, where will they get katyk?00:29:34
This woman is essentially the hero of a very simple,00:29:40
very understandable human work.00:29:43
Work from childhood until age 83.00:29:48
And with all my heart I wish you many more years to live.00:29:54
Thank you.00:30:00
Wish us bon appetit.00:30:02
We want to try this kaymak.00:30:05
How can this be called fermented baked milk?00:30:07
This is not fermented baked milk.00:30:09
This is called, guys, “Shirdan katyk”.00:30:14
Sour milk in Russian.00:30:26
What's happened?00:30:27
He wants to peel the potatoes.00:30:31
Tell her not to do this.00:30:45
Say we'll go.00:30:47
Tell them not to clean it.Description:
Президент Татарстана Минтемир Шаймиев тоже кушал катык, который эта скромная женщина готовит уже 70 лет. Начала еще девочкой, но свято следует своему рецепту и в старости. Рассказывает о своей жизни и трудно поверить, что это маленькая, сухонькая женщина носила за семь километров 50 кг банок катыка на коромысле, до станции, чтобы отвезти в Казань на продажу. Выжила, сохранила семью, живет в достойной старости благодаря своему каждодневному труду. На таких людях держится не только татарская кухня. На плечах сельских тружеников лежит весь мир. Что бы мы ели без таких людей? Уважение трудолюбивой женщине и учиться у нее верности и преданности своему делу - вот, что остается нам.
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