Synonyme de lait fermenté, lait suri qui fermente naturellement à la température ambiante sous l’action acidifiante des bactéries lactiques mésophiles (principalement Lactococcus lactis).
qatiq (thick soured milk product, more solid form of yogurt)
köken: From *qatïq "soured milk product"; earlier meaning "something added to soup or eaten with bread; dish seasoning, dressing, condiment". A suffix-derived noun from the well-attested verbal stem *qat- "to add; season a dish". Analyzable as қату (qatu) + -ық (-yq). Cognate with Bashkir ҡатыҡ (qatıq), Kyrgyz катык (katık), Southern Altai кадык (kadïk, “seasoning, relish, condiment, flavoring; qatiq;…
qatiq (thick soured milk product, more solid form of yogurt)
çekim: tamlayan ҡатыҡтың
köken: From *qatïq "soured milk product"; earlier meaning "something added to soup or eaten with bread; dish seasoning, dressing, condiment". A suffix-derived noun from the well-attested verbal stem Proto-Turkic *kat- (“to mix, add; season a dish"”). Cognate with Kazakh қатық (qatyq), Kyrgyz катык (katık), Southern Altai кадык (kadïk, “seasoning, relish, condiment, flavoring; qatiq; milk”), Uzbek qatiq,…
cultured milk, fermented milk, soured milk, buttermilk (fermented dairy product produced from cow's milk, with a characteristically sour taste) · milk
çekim: çoğul piimät · tamlayan piimän
köken: From Proto-Finnic *piimä (“milk”) (cognate with Estonian piim (“milk”), Votic piime (“milk”)), from Proto-Finno-Ugric *pejmä, probably a loanword from Late Proto-Indo-European *péyh₂-men- (specifically Pre-Proto-Indo-Iranian), reflected as Proto-Indo-Iranian *páyHmā (“milk”), from Proto-Indo-European *peyh₂- (“to swell (with milk)”).
clabber milk (prepared by spontaneous souring in room temperature; its texture is similar to yoghurt, but much lighter)
çekim: çoğul aludttejek
köken: From aludt (“slept”) + tej (“milk”), from the alud- stem of alszik (“to sleep”, here figuratively: become clabbered/curdled) + -t (past participle suffix), compare megalszik.