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{{short description|Turkic fermented milk product}}File:Qatiq from Azerbaijan.jpg|thumb|Qatiq from AzerbaijanAzerbaijanFile:Катък.jpg|thumb|BulgariaBulgariaQatiq 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.BOOK, Harlan Walker, Oxford Symposium on Food & Cookery, 1989: Staple Foods : Proceedings,books.google.com/books?id=I15eJt6U3gMC&pg=PA219, 1990, Oxford Symposium, 978-0-907325-44-4, 219–, Dried suzma, or kurut, is often rolled into marble-size balls.BOOK, Bradley Mayhew, Greg Bloom, Paul Clammer, Michael Kohn, Central Asia,books.google.com/books?id=B9m-hrsrtfYC&pg=PA87, 2010, Lonely Planet, 978-1-74179-148-8, 87–, 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

{{reflist}}{{Yogurts}}{{Cuisine of Azerbaijan}}{{Cuisine of Turkey}}