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

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. Dried suzma, or kurut, is often rolled into marble-size balls.

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

See also

• 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

1. Food on the Move (ed. by Harlan Walker). Oxford Symposium, 1997. ISBN 9780907325796. Page 245.
2. Harlan Walker (1990). Oxford Symposium on Food & Cookery, 1989: Staple Foods : Proceedings. Oxford Symposium. pp. 219–. ISBN 978-0-907325-44-4.
3. Bradley Mayhew; Greg Bloom; Paul Clammer; Michael Kohn (2010). Central Asia. Lonely Planet. pp. 87–. ISBN 978-1-74179-148-8.

v t e Yogurt
Varieties	Curd Dadiah Dhau Frozen Matzoon Nai lao Qatiq Strained
Cultures	Lactobacillus delbrueckii subsp. bulgaricus Streptococcus thermophilus Lactobacillus Bifidobacterium
Dishes	Borani Churri Çılbır Chukauni Cucumber raita Dahi chutney Dahi baigana Dahi machha Dahi puri Dahi vada Dahibara Aludam Dovga Jameed Kadhi Kashk Mitha dahi Parfait Papri chaat Raita Shrikhand Spas Tarator Tzatziki Zhoixo
Drinks	Acidophiline Ayran Chaas Chal Chalap Doogh Lassi Leben Mattha Nai lao Omaere Ryazhenka Varenets
Related	Fermented milk products Amasi Buttermilk Calpis Clabber Crème fraîche Filmjölk Jocoque Kefir Kumis Mursik Quark Skyr Smetana Sour cream Soured milk Suorat Viili Yakult Yayık ayranı Ymer Whey

• Yogurts
• Azerbaijani cuisine
• Bulgarian cuisine
• Kazakh cuisine
• Tatar cuisine
• Turkish cuisine
• Turkmen cuisine
• Uzbekistani cuisine
• Turkish words and phrases