Qatiq

Qatiq is a fermented milk product from the Turkic countries.

[1] In order to make qatiq, boiled milk is fermented for 6–10 hours in a warm place.

If stored longer, it will turn sour; it may still be added to high-fat soups, though.

When sour milk is strained in a canvas bag, the resulting product is called suzma.

[2] Dried suzma, or kurut, is often rolled into marble-size balls.