Gatyk is thinner in consistency than yogurt and can thus be enjoyed as a yogurt drink (it’s similar to kefir, only gatyk is slightly thicker and not as sour). In Turkmenistan, gatyk is commonly used in soups or as a topping for pasta dishes and dumplings.
Gatyk – Homemade Yogurt
Makes 1 liter
- 1 l whole milk
- 4 tablespoons plain yogurt or kefir
- Heat the milk in a saucepan over medium heat. As soon as the milk begins to rise, remove from heat. Allow the milk to cool until lukewarm.
- Pour the yogurt into a jar. Pour in the lukewarm milk and stir with a spoon. Put the lid on and wrap the jar in a thick cloth. Let your yogurt sit until firm, about 6 hours. Refrigerate.