How to make suzma at home?
Suzma is a thick, tangy strained yogurt cheese from Central Asia. To make it, salt plain full-fat yogurt, hang it in muslin or a lined strainer over a bowl and let the whey drip for about 24 to 36 hours in a cool place, until it stops dripping and is thick enough to spoon.
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What is suzma?
Suzma (also written suzme) is a tangy strained yogurt, like a soft yogurt cheese, eaten in Central Asia. Recipe sources describe it as drained yogurt.
How to make suzma
You need only plain, full-fat yogurt and salt. One recipe uses 500 g of full-fat Greek yogurt and makes about 2 cups. Another reports about 500 g of suzme from 3 liters of yogurt, since a lot of whey drains out.
- Salt the yogurt generously.
- Spoon it into a muslin bag, or line a colander with two sheets of kitchen paper and set it over a shallow dish.
- Tie the muslin into a tight bundle and hang it over a bowl, or cover the colander with clingfilm, in a cool place.
- Drain for 24 to 36 hours, until the liquid has drained off and the yogurt has thickened. One recipe says it is ready when the bag stops dripping.
- Discard the liquid, or keep it: it can replace water in bread dough.
Flavor ideas
| Version | Add-ins |
|---|---|
| Green | Chopped spring onions, coriander, dill and flat-leaf parsley, with salt and pepper |
| White | One crushed garlic clove and a little chopped dill, with salt and pepper |
| Pink | Two cooked beetroot blended smooth with a teaspoon of sugar, salt and pepper |
How to serve suzma
- Plain, or spread on bread with fresh tomatoes
- Spooned into soups, salads or dumplings
- Mixed with cold water, a pinch of salt and chopped cucumber and herbs as a cold summer drink (suzmecal)
Tips
- Use full-fat yogurt for the best result.
- Start a day or two before you want to serve it.
- Keep it cool while draining, and finish in the fridge.
- Use clean cloths and utensils.
Storage
Keep suzma covered in the fridge. The recipes we checked give no storage time, so eat it within a few days and discard it if it smells off or shows mold.
People also ask
Is suzma a dessert?
No. Recipe sources describe it as salted strained yogurt, eaten with bread, in soups and salads.
How long does suzma take to make?
About 24 to 36 hours of draining in a cool place, depending on how thick you want it.
What yogurt is best for suzma?
Plain full-fat yogurt, such as full-fat Greek yogurt in one recipe.
Sources
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