Some of the local names include: katık in Turkey, qatıq in Azerbaijan, qatiq in Uzbekistan, ҡатыҡ in Bashkortostan, қатық in Kazakhstan, айран in Kyrgyzstan, катык in Tatarstan, gatyk in Turkmenistan. It is known as къатыкъ among the Crimean Tatars and as қатиқ among the Uyghurs. In Bulgaria, катък is a spread that has the consistency of mayonnaise.
In order to obtain qatiq, boiled milk is fermented for 6–10 hours in a warm place. Sometimes red beets or cherries are used for coloring. 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. The chalop soup is made from qatiq in Uzbekistan.