What are the different variations of suzma across different cultures?
Suzma is strained yogurt, and the same idea has regional names: suzma or chakka in Central Asia, suzme in Turkey, labneh in the Levant, chakka in India, and Greek-style strained yogurt. They differ mainly in thickness, salt, milk type and how they are served.
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In this article
What is suzma?
Suzma is qatyq (a Central Asian fermented milk) with the excess liquid strained out, leaving a thicker product. In Uzbek and Kazakh cuisine it is served as a dish or side, sometimes piped into floral shapes. Dried suzma is rolled into the salty balls called qurt.
Variations across cultures
| Region | Name | Notes |
|---|---|---|
| Central Asia | Suzma, chakka | Strained katyk or qatiq; can be dried into qurt |
| Turkey | Suzme yogurt, kese yogurdu (bag yogurt) | Used in dips and with meals |
| Levant and Middle East | Labneh | Strained yogurt known as labneh in the Levant and nearby regions |
| India | Chakka | Hung in cloth for about 12 to 18 hours; the base of the sweet shrikhand |
| Greece and the Balkans | Greek-style strained yogurt | Thick yogurt; a Turkish suzme page names it as a substitute if suzme is unavailable |
How is it made?
- Start with plain yogurt or qatyq, with no added sugar or thickeners.
- Put it in a cloth bag or a cheesecloth-lined strainer over a bowl.
- Drain in the fridge. Indian chakka is traditionally hung for about 12 to 18 hours; shorter gives a thinner result.
- Season or shape if you wish, and keep refrigerated.
How do you use it?
- As a dip with herbs, garlic and olive oil.
- As a spread instead of cream cheese.
- Mixed into dips or served as a side with rice dishes, as in Turkey.
How do I choose which to make or buy?
Pick by use. For a salty, thick spread, go for labneh-style. For a tangy bowl with flatbread, suzma or qatyq. For a sweet dessert, chakka with sugar and fruit. Always start from plain yogurt without thickeners if you strain at home, and check labels on bought products for salt and added sugar.
Plant-based versions
Traditional labneh is dairy, but cooks make vegan versions by straining cultured cashew or coconut yogurt for 24 to 48 hours, with lemon juice and salt for flavor.
People also ask
Is suzma the same as Greek yogurt?
Both are strained yogurts. Names and thickness differ by region and maker.
How long does suzma take to make?
Indian chakka is traditionally hung in cloth for about 12 to 18 hours, depending on how thick you want it.
Can suzma be vegan?
Dairy suzma is not vegan. Plant-based strained versions are made from cultured cashew or coconut yogurt.
Sources
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