Qatiq (Fermented Milk Drink) is a traditional Afghan (from Afghanistan) recipe for a classic drink made from fermented milk. The full recipe is presented here and I hope you enjoy this classic Afghan version of: Fermented Milk Drink (Qatiq).
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Qatiq is a fermented milk product from the Turkic countries. It is considered a more solid form of yoghurt than ayran. Sometimes beetroot 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. Chalop soup is made from qatiq in Uzbekistan.
Ingredients:
2l of whole or low-fat milk
6 tablespoons of plain, live, Greek yoghurt
Method:
To make the qatiq, heat the milk in a pot to about 50°C. (If using unpasteurized milk, boil it first, then let it cool to this temperature.) If you don’t have a thermometer, turn the heat off when the milk is noticeably warm, but you can stand to hold your finger in it for 10 seconds without discomfort.
Now stir in the yoghurt. At this point, the contents of your pot will still be milky in consistency. Pour the mixture into glass jars and wrap them with three layers of towels to keep them warm (I wrapped my jars in dish towels, topped with hand towels, then covered them with a large bath towel and a blanket).
Leave the wrapped jars in a warm place and let them ferment for eight hours. Then enjoy a glass of creamy qatiq; it will be a drinkable but noticeably thicker liquid.
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