Qatiq
Qatiq is a fermented milk drink from the Turkic countries and Bulgaria. It is considered a more solid form of yogurt than ayran.[1]
Some of the local names include: qatıq in Azerbaijan and Uzbekistan, ҡатыҡ in Bashkortostan, қатық in Kazakhstan and Tajikistan, катык in Kyrghyzstan and Tatarstan, gatyk in Turkmenistan. It is known as къатыкъ among the Crimean Tatars and as қатиқ among the Uyghurs.
In order to obtain qatiq, the boiled milk is fermented for 6-10 hours in a warm place. Sometimes red beets or cherries are used for coloring. The drink may be kept in a cool place for two or three days. If stored longer, the drink will turn sour; it may still be added to high-fat soups, though. The chalop soup is made from qatiq in Central Asia.
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]
See also
References
- ^ Food on the Move (ed. by Harlan Walker). Oxford Symposium, 1997. ISBN 9780907325796. Page 245.
- ^ http://books.google.ru/books?id=I15eJt6U3gMC&pg=PA219
- ^ http://books.google.ru/books?id=B9m-hrsrtfYC&pg=PA87
