AI-generated image
Suzma
Suzma: thick Uzbek strained yogurt
Suzma is strained katyk, the Uzbek sour yogurt: hung in a cloth bag until thick, tangy and spreadable, then spooned into soups like moshkhurda, dolloped on manti, eaten with herbs and non, or rolled into balls and dried into qurut. Every Uzbek kitchen, from Tashkent to Bukhara, has a cloth bag of it dripping over a bowl. A common mistake is straining at room temperature in summer, which sours it too far; hang it in the fridge. Chef's tip: stir in a little salt before hanging; it draws out more whey and gives a firmer, longer-keeping suzma.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the suzma
- 2 ¼ lb plain whole-milk yogurtlive, not set with gelatine
- ½ tsp salt
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Stir ½ tsp salt into 2 ¼ lb plain whole-milk yogurt.
Step 2: Line a sieve with a double layer of cheesecloth and set it over a deep bowl. Spoon in the yogurt.
Step 3: Gather the cloth, tie loosely and hang it over the bowl, or leave it in the sieve, in the fridge for 8–12 hours, until thick enough to hold a spoon upright. Common mistake: leaving it out on a hot day; it turns too sour.
Step 4: Scrape into a jar. Keeps for a week in the fridge. Use the whey in bread or soups.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 7 g
- Carbs
- 4 g
- Fat
- 5 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does suzma take?
- About 10 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain whole-milk yogurt?
- Sour cream or buttermilk, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegetable brown stock
A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
Chaat masala
Chaat masala is the tangy, salty, slightly sulphurous sprinkle that makes chaat taste like chaat. Dried mango (amchur) gives the sourness and black salt the distinctive savoury edge. Sprinkle it over fruit, salads, raita, chips and street-food snacks.
Indian
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.