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Qatiq

Turkic fermented milk product

Qatiq is a fermented milk product from the Turkic countries. It is considered a more solid form of yogurt than ayran.^[1]

In order to make qatiq, boiled milk is fermented for 6–10 hours in a warm place. Sometimes red beetsorcherries are used for colouring. The product may be kept in a cool place for two or three days. If stored longer, it will turn sour; it may still be added to high-fat soups, though. The chalop soup is made from qatiq in Uzbekistan.

When sour milk is strained in a canvas bag, the resulting product is called suzma.^[2] Dried suzma, or kurut, is often rolled into marble-size balls.^[3]

InBulgaria, катък (katăk) is a spread that has the consistency of mayonnaise.

See also[edit]

• Cacık – a cognate name applied to another dish in Turkey and some neighbouring countries
• List of dairy products
• List of yogurt-based dishes and beverages

References[edit]