Qatiq

{{short description|Turkic fermented milk product}}

File:Qatiq from Azerbaijan.jpg]]

File:Катък.jpgn qatiq]]

Qatiq is a fermented milk product from the Turkic countries. It is considered a more solid form of yogurt than ayran.Food on the Move (ed. by Harlan Walker). Oxford Symposium, 1997. {{ISBN|9780907325796}}. Page 245.

In order to make qatiq, boiled milk is fermented for 6–10 hours in a warm place. Sometimes red beets or cherries 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.{{cite book|author=Harlan Walker|title=Oxford Symposium on Food & Cookery, 1989: Staple Foods : Proceedings|url=https://books.google.com/books?id=I15eJt6U3gMC&pg=PA219|year=1990|publisher=Oxford Symposium|isbn=978-0-907325-44-4|pages=219–}} Dried suzma, or kurut, is often rolled into marble-size balls.{{cite book|author1=Bradley Mayhew|author2=Greg Bloom|author3=Paul Clammer |author4=Michael Kohn|title=Central Asia|url=https://books.google.com/books?id=B9m-hrsrtfYC&pg=PA87|year=2010|publisher=Lonely Planet|isbn=978-1-74179-148-8|pages=87–}}

In Bulgaria, katǎk is a spread that has the consistency of mayonnaise.{{Cn|date=February 2025}}