Qatiq is afermented milk product from the Turkic countries. It is considered a more solid form ofyogurt thanayran.[1]
In order to make qatiq, boiled milk is fermented for 6–10 hours in a warm place. Sometimesred beets orcherries 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-fatsoups, though. Thechalop soup is made from qatiq inUzbekistan.
When sour milk is strained in a canvas bag, the resulting product is calledsuzma.[2] Dried suzma, orkurut, is often rolled into marble-size balls.[3]
InBulgaria,katǎk is a spread that has the consistency ofmayonnaise.[citation needed]
