What is qatyq and how is it made?

What is qatyq?

Qatyq is a thick fermented milk from Kazakhstan and nearby parts of Central Asia. The same product appears under several spellings: qatyq, katyk and qatiq. It is soured by lactic bacteria, so it tastes tangy and is eaten much like plain yogurt. It is a dairy product, not a meat dish or a garment, despite what some low-quality web pages say.

Which milk is used?

Katyk is typically made from sheep, cow or goat milk, depending on the region and the herd a family keeps.

How is qatyq made?

The traditional method is simple and has the same shape as home yogurt making:

1. Boil the milk.
2. Let it cool until it is warm, not hot.
3. Stir in a sour starter (a spoonful of earlier qatyq or similar soured milk).
4. Keep it warm for several hours, undisturbed, until it thickens.
5. Chill it before eating.

Exact temperatures and times vary between households and regions, so treat any single recipe as one version, not the rule. The starter is what makes the batch work: each new batch can be started from a spoonful of the last one.

How is it eaten?

• Plain, as a thick sour drink or a bowl of cultured milk.
• Thinned with water for a cooler, lighter drink, as people often do with fermented milks.
• With bread or alongside a meal.

Qatyq compared with yogurt and kefir

Can you buy it?

Qatyq is mainly a Kazakh and Central Asian product and can be hard to find elsewhere. In that case, plain whole-milk yogurt with live cultures is the closest everyday substitute. Keep cultured milk in the fridge at 40 degrees F (4 degrees C) or below, and throw it out if it smells or looks wrong. This is general guidance, not a regional recipe standard.