Qatiq

Qatiq is a delectable fermented dairy product originating from Turkic countries. It can be described as a thicker, more solid form of yogurt compared to ayran. The name for this product varies by region: in Turkey, it’s known as katık; in Azerbaijan, it’s referred to as qatıq; and in Bashkortostan, it’s called ҡатыҡ.

Preparing qatiq is quite simple. The process begins with boiling milk, followed by allowing it to ferment in a warm environment for about 6 to 10 hours. Some people enhance its appearance by adding red beets or cherries for a splash of color. Once fermentation is complete, qatiq can be stored in a cool place for a few days before it starts to sour. Even when it becomes sour, it remains useful in rich, high-fat soups.

In Uzbekistan, qatiq plays a crucial role in the preparation of chalop soup. By straining sour milk through a canvas bag, one obtains a product called suzma, which can be further dried and rolled into small, marble-sized balls known as kurut.

In Bulgaria, a similar product called katъk exists. It has a consistency akin to mayonnaise and is commonly used as a spread.