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Qatiq, katık or gatyk is a fermented milk drink 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 Bulgaria ''катък'' is not a drink, but a spread that has the consistency of mayo. Some of the local names include: ''katık'' in Turkey, ''qatıq'' in Azerbaijan and Uzbekistan, ''ҡатыҡ'' in Bashkortostan, ''қатық'' in Kazakhstan and Tajikistan, ''катык'' in Kyrgyzstan 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.〔http://books.google.com/books?id=I15eJt6U3gMC&pg=PA219〕 Dried suzma, or kurut, is often rolled into marble-size balls.〔http://books.google.com/books?id=B9m-hrsrtfYC&pg=PA87〕 == 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 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「qatiq」の詳細全文を読む スポンサード リンク
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