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.
In Bulgaria, катък (katăk) is a spread that has the consistency of mayonnaise.