Katyk (kazak. ққ, azerb. qatıq, bulg. )
fermented beverage, widespread at Turcik people and in Bulgary. It is produced
of natural milk in way of ripening with special germ cultures. From another types
of curdled milk katyk differs with high fat content (before ripening the milk
is boiled for a long time, usually steams even for a third). Milk ripening
lasts 6-10 hours. Sometimesitcolourswithbeetorcherry.
The result of elutriation of katyk is suzma product,
that places amidst cottage cheese, soul cream and butter
Ingredients:1 l
of fat milk, 100 gr of soul cream
Preparation: Put soul cream into milk (temperature about 30). Thoroughly wrap vessel with milk in quilt, leave it for 8-10 hours in
warm place, avoiding joggings and moving. In result we will have katyk Uzbek
yoghurt.
