Qatiq

gatyk, kefir, katık, айран

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.

Source: Wikipedia