A Central Asian fermented food prepared from cream of ewe milk. The rich cream is cultured until thick and tangy, yielding a spoonable fermented food valued for its flavour and keeping quality. Like all fermented dairy, its safety depends on milk quality, active starter cultures that drive acidity down, and cool storage. Its luxurious texture reflects the high fat content of ewe’s-milk cream. It can be diluted into a refreshing drink called ayran in some regions. Strained katyk thickens into a spreadable cheese-like product.