katyk

thumb|Qatiq from Azerbaijan thumb|Bulgarian qatiq Qatiq is a fermented milk product from the Turkic countries. It is 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.