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Qatiq
Turkic fermented milk product From Wikipedia, the free encyclopedia
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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.[1]


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.[2] Dried suzma, or kurut, is often rolled into marble-size balls.[3]
In Bulgaria, katǎk is a spread that has the consistency of mayonnaise.[citation needed]
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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
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