Qatiq
Qatiq is a fermented milk product from the Turkic countries. It is considered a more solid form of yogurt than "ayran". 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. Dried suzma, or kurut, is often rolled into marble-size balls. Etymology. Some of the local names include: "катык" in Russia, "katık" in Turkey, "qatıq" in Azerbaijan, "qatiq" in Uzbekistan, "қатық" in Kazakhstan, "gatyk" in Turkmenistan. It is known as "къатыкъ" among the Crimean Tatars and as "қатиқ" among the Uyghurs. In Bulgaria, "катък" is a spread that has the consistency of mayonnaise.