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, катък (katăk) is a spread that has the consistency of mayonnaise.
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Tushda QATİQ ko'rsa nima bo'ladi❓
Transcription
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
- ^ Food on the Move (ed. by Harlan Walker). Oxford Symposium, 1997. ISBN 9780907325796. Page 245.
- ^ Harlan Walker (1990). Oxford Symposium on Food & Cookery, 1989: Staple Foods : Proceedings. Oxford Symposium. pp. 219–. ISBN 978-0-907325-44-4.
- ^ Bradley Mayhew; Greg Bloom; Paul Clammer; Michael Kohn (2010). Central Asia. Lonely Planet. pp. 87–. ISBN 978-1-74179-148-8.
This page was last edited on 3 February 2024, at 22:52