Katuk: Bulgaria's Tangy Strained Yoghurt Spread You Should Try

When you think of Bulgarian dairy, yoghurt probably comes to mind first. But tucked into markets and family fridges across the country is another gem: katuk. This thick, tangy spread made from strained yoghurt offers a richer, more concentrated flavour that deserves a place on your table.

What Is Katuk?

Katuk (катък) is a traditional Bulgarian dairy product created by draining yoghurt until it reaches a thick, creamy consistency similar to soft cheese. Unlike fresh yoghurt, katuk has a denser texture and a more intense sour taste. It's often seasoned with salt and sometimes mixed with herbs or crushed garlic, turning it into a savoury spread.

While it shares similarities with Greek yoghurt or labneh, katuk has its own distinct character—slightly grainy, deeply tangy, and wonderfully versatile. It's a staple in many Bulgarian homes, served as part of a meze spread or enjoyed simply on a slice of fresh bread.

How Katuk Is Made

Traditional katuk starts with full-fat cow's, sheep's, or goat's yoghurt. The yoghurt is poured into a cloth bag or fine sieve and left to drain for several hours or overnight. The whey drips away, leaving behind a concentrated, spoonable curd. Salt is added to taste, and the katuk is then shaped into balls or packed into jars, often topped with a layer of melted butter or olive oil to preserve it.

Some variations incorporate chilli flakes, paprika, or finely chopped fresh herbs like dill or parsley. In certain regions, katuk is aged briefly to develop a stronger flavour, making it reminiscent of a soft, tangy cheese.

Health Benefits of Katuk

Because it's made from yoghurt, katuk retains all the probiotic benefits of its base ingredient. The straining process concentrates protein, calcium, and beneficial bacteria while removing much of the lactose and whey. This makes katuk easier to digest for those with mild lactose intolerance. A spoonful provides a satisfying dose of nutrients, keeping you full and energised.

How to Enjoy Katuk

Katuk is incredibly versatile. Here are a few classic ways to savour it:

• Spread on bread: Slather it on warm rustic bread or toast, drizzle with a little olive oil, and sprinkle with paprika or sharena sol.
• As a dip: Mix with minced garlic, dill, and a splash of olive oil for a quick and delicious party dip.
• With honey and walnuts: For a sweet treat, top katuk with a spoonful of honey and crushed walnuts—the tangy-sweet combination is delightful.
• In salads: Dollop it onto roasted vegetables, cucumber salads, or use it as a creamy dressing base.
• With eggs: Stir a spoonful into scrambled eggs or serve alongside fried eggs for extra richness.

Where to Find Katuk

In Bulgaria, katuk is available in most supermarkets and local markets, often sold in plastic tubs or glass jars near the yoghurt and cheese. Look for labels reading "катък" or "цедено кисело мляко" (strained yoghurt). For a more artisanal version, visit a farmers' market where small producers sell homemade katuk, sometimes shaped into balls and preserved in oil.

If you can't find it, you can easily make your own at home by straining full-fat Bulgarian yoghurt through a cheesecloth for 12–24 hours, then seasoning with salt to taste. The result will be close to the traditional product and well worth the wait.

Whether you're a devoted fan of Bulgarian dairy or simply curious about new flavours, katuk is a must-try. Its bold tang and creamy texture make it a welcome addition to any table.