How is suzma different from other types of yogurt?
Suzma is a Central Asian strained yogurt: qatiq (a yogurt-like fermented milk) is drained through cloth for hours until thick, tangy and creamy. That makes it similar to Greek yogurt and labneh, but thicker than plain yogurt. Drain it until dry and you get qurut. Check the label of any strained yogurt you buy for added thickeners.
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In this article
What is suzma?
Suzma is a strained yogurt from Central Asia, eaten in countries such as Uzbekistan, Tajikistan, Kazakhstan, Kyrgyzstan, Turkmenistan and Afghanistan. It starts from qatiq, a local fermented milk made from cow, sheep or mare milk. The qatiq is drained through cheesecloth or cotton fabric for hours, which removes whey and leaves a thick, cream-cheese-like product with a tangy, sour taste.
How is suzma different from other yogurts?
| Product | How it differs from suzma |
|---|---|
| Regular yogurt | Not strained, so thinner and milder; suzma is thicker and more concentrated |
| Greek yogurt | Also strained, so very similar; small differences in milk and method |
| Labneh | Another strained yogurt from the Middle East, often drained longer and salted |
| Sour cream | Made from fermented cream, so higher in fat; suzma is made from fermented milk |
| Qurut (kurut) | The dried form; suzma drained until dry and shaped becomes qurut |
The main difference is straining. Remove more whey and you get a thicker, sourer product with more protein per spoonful than the yogurt you started with.
How is suzma used?
- Eaten on its own with bread.
- As a side with dumplings such as chuchvara, savory pastries such as samsa and flatbread.
- In drinks such as chalap, and in sauces, for example with garlic and mint.
- Drained until dry, it becomes dried yogurt known as qurut or kashk.
How can you make something like suzma at home?
Line a sieve with cheesecloth or a clean cotton cloth, spoon in plain unsweetened yogurt with live cultures and set it over a bowl in the fridge. Drain for several hours or overnight, until it is as thick as you like. The longer it drains, the thicker it gets. Keep it chilled and eat it within the date for the yogurt you used. Save the whey for baking or soups.
Is suzma free of additives?
Suzma is described as qatiq drained through cloth, with no other ingredient needed. Commercial strained yogurts vary, so check the ingredient list on any brand you buy.
People also ask
Is suzma the same as Greek yogurt?
They are both strained yogurts and are very similar; suzma is the Central Asian version made from qatiq.
What is suzma used for?
It is eaten on its own, with dumplings, pastries and bread, in sauces and drinks, and, drained until dry, as qurut.
Can I make suzma at home?
Yes. Drain plain yogurt through cheesecloth in the fridge for several hours until thick.
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