Baku Kitchen! An independent reference of traditional food

Katyk

қатық

thick soured milk eaten plain or stirred into soups

Kazakhstan and Uzbekistan Cheese & dairy Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

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.

Made with

yoghurtmilk

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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