Ingredients
Soured milk
- 1.5 litreswhole milk
- 3 tbsplive katyk or plain yoghurt, as starter
To serve
- bread
- or stirred into soup off the heat
- salt and dill
Directions
- Bring the milk to a boil, then lower the heat and let it simmer gently for 10 to 15 minutes, stirring occasionally. This reduction is what distinguishes katyk from ordinary yoghurt — the milk loses some water and the finished curd is denser and slightly sweeter.
- Cool to 40°C (104°F) — warm on the wrist, not hot.
- Loosen the starter with a ladle of the warm milk, stir it back through, then pour into jars.
- Cover, wrap in a towel and leave undisturbed somewhere warm for eight to ten hours. Do not move or stir it while it sets.
- It is ready when it has set firm and pulls away from the side of the jar. Chill for at least four hours before eating.
- Serve cold with bread, or stir it into hot soup off the heat — added to a boiling pot it splits.
- Keep three spoonfuls back for the next batch. Drained in cloth it becomes suzbe.
Technique
- The long simmer is the point. Skipped, you have made yoghurt rather than katyk.
- Never add it to a boiling pot. Take the soup off the heat first, or temper it with a ladle of hot broth.
- It thickens as it chills, so judge the set cold rather than warm.
Substitutions
- Any live plain yoghurt as a starter.
- Sheep’s or goat’s milk, both of which are used and both richer.
Variations
- Drained through cloth it becomes suzbe, a thick fresh curd.
- Thinned with cold water and salted it becomes ayran.
History
Cultured cow’s milk of settled Kazakh households; drained further it becomes the curd suzbe.
Frequently asked questions
What is Katyk?
Katyk is a cheese & dairy from Kazakhstan: thick soured milk eaten plain or stirred into soups. Cultured cow’s milk of settled Kazakh households; drained further it becomes the curd suzbe.
How long does Katyk take to make?
Katyk takes 10 min plus 8 to 10 hours setting of preparation and 15 min of cooking. The recipe makes makes 1.5 litres. It is rated easy to make.
What can I substitute in Katyk?
Yes, within limits. Any live plain yoghurt as a starter. Sheep’s or goat’s milk, both of which are used and both richer.
What is the most important thing to get right in Katyk?
Cover, wrap in a towel and leave undisturbed somewhere warm for eight to ten hours. Do not move or stir it while it sets.
