Some of the local names include: 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.
- 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
- Food on the Move (ed. by Harlan Walker). Oxford Symposium, 1997. ISBN 9780907325796. Page 245.