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.
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.
- 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.
- Harlan Walker (1990). Oxford Symposium on Food & Cookery, 1989: Staple Foods : Proceedings. Oxford Symposium. pp. 219–. ISBN 978-0-907325-44-4.
- Bradley Mayhew; Greg Bloom; Paul Clammer; Michael Kohn (2010). Central Asia. Lonely Planet. pp. 87–. ISBN 978-1-74179-148-8.