Product Code Database
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. . Page 245.
In order to make qatiq, boiled milk is fermented for 6–10 hours in a warm place. Sometimes 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 , though. The chalap 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 Kashk, is often rolled into marble-size balls.
In Bulgaria, katǎk is a spread that has the consistency of mayonnaise.
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