- 2 min
Fermented Milk Products From All Over the World • Qatiq, Kefir and Yogurt (Turkic countries)
Qatiq is a type of yogurt that originates from Turkey, although it is a bit thicker than regular yogurt. When making qatiq, the milk is boiled first and then left to ferment for 6 to 10 hours in a spot with warm temperatures. Once it is ready, qatiq must be consumed within 2 or 3 days. After this, it gets even sourer, being used in the making of soups, especially soups with a high content of fat, once it turns too sour. A common practice when preparing qatiq is to add a bit o
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