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.
See alsoedit
Cacık – a cognate name applied to another dish in Turkey and some neighbouring countries
^Food on the Move (ed. by Harlan Walker). Oxford Symposium, 1997. ISBN9780907325796. Page 245.
^Harlan Walker (1990). Oxford Symposium on Food & Cookery, 1989: Staple Foods : Proceedings. Oxford Symposium. pp. 219–. ISBN978-0-907325-44-4.
^Bradley Mayhew; Greg Bloom; Paul Clammer; Michael Kohn (2010). Central Asia. Lonely Planet. pp. 87–. ISBN978-1-74179-148-8.
April 10, 2024
qatiq, fermented, milk, product, from, turkic, countries, considered, more, solid, form, yogurt, than, ayran, from, azerbaijanbulgarian, qatiqin, order, make, qatiq, boiled, milk, fermented, hours, warm, place, sometimes, beets, cherries, used, colouring, prod. Qatiq is a fermented milk product from the Turkic countries It is considered a more solid form of yogurt than ayran 1 Qatiq from AzerbaijanBulgarian qatiqIn 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 katk katăk is a spread that has the consistency of mayonnaise See also editCacik a cognate name applied to another dish in Turkey and some neighbouring countries List of dairy products List of yogurt based dishes and beveragesReferences edit Food on the Move ed by Harlan Walker Oxford Symposium 1997 ISBN 9780907325796 Page 245 Harlan Walker 1990 Oxford Symposium on Food amp 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 Retrieved from https en wikipedia org w index php title Qatiq amp oldid 1202966060, wikipedia, wiki, book, books, library,
