📝 About This Recipe
Suzma is the soul of Central Asian hospitality, a thick, velvety drained yogurt that sits somewhere between a soft cheese and a decadent spread. Rooted in the nomadic traditions of Uzbekistan and the Uyghur regions, it transforms simple milk into a tangy, probiotic-rich masterpiece. Whether dolloped into a hot bowl of Shurpa or spread over crusty Lepyoshka bread, its concentrated creaminess is a testament to the beauty of ancient preservation techniques.
🥗 Ingredients
The Yogurt Base
- 2 quarts Whole Milk Yogurt (Full fat, plain, and without gelatin or thickeners)
- 1.5 teaspoons Sea Salt (Fine grain for even distribution)
Aromatic Infusions (Optional for Herbed Suzma)
- 1/2 bunch Fresh Dill (Finely minced)
- 1/4 cup Fresh Cilantro (Finely chopped)
- 2 cloves Garlic (Crushed into a fine paste)
- 2 stalks Green Onions (White and light green parts only, minced)
- 1/2 teaspoon Dried Red Chili Flakes (For a subtle Silk Road heat)
For Serving and Garnish
- 2 tablespoons Extra Virgin Olive Oil (To drizzle over the top)
- 1/2 teaspoon Paprika (Smoked or sweet for color)
- 1/4 cup Walnuts (Toasted and roughly crushed)
- 3-4 pieces Radishes (Thinly sliced for crunch)
👨🍳 Instructions
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1
Select a high-quality, full-fat plain yogurt. Ensure the ingredients list only milk and live cultures; additives like pectin or cornstarch will prevent proper draining.
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2
In a large mixing bowl, whisk the yogurt vigorously for 1-2 minutes until it is completely smooth and no lumps remain.
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3
Add the fine sea salt to the yogurt. Whisk again to ensure the salt is evenly distributed; this not only seasons the Suzma but also helps draw out the whey.
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4
Prepare your straining station. Line a large colander with four layers of cheesecloth or a clean, thin cotton kitchen towel (muslin works best).
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5
Place the colander over a deep bowl, ensuring there is at least 3-4 inches of space between the bottom of the colander and the bottom of the bowl to collect the whey.
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6
Carefully pour the salted yogurt into the center of the lined colander.
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7
Gather the corners of the cheesecloth and tie them together with kitchen twine to create a bundle (a 'sack').
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8
For a traditional texture, hang the bundle from a sturdy kitchen faucet or a wooden spoon balanced over a deep pitcher. Alternatively, leave it in the colander and place a small weight on top.
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9
Allow the yogurt to drain in the refrigerator for 12 hours for a dip-like consistency, or up to 24 hours for a firm, spreadable cheese consistency.
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10
Once drained, remove the Suzma from the cloth and transfer it to a clean bowl. It should be thick, matte, and hold its shape.
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11
If making herbed Suzma, fold in the minced dill, cilantro, garlic paste, and green onions at this stage.
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12
Whip the finished Suzma with a spoon for a few seconds to give it a silky, airy finish before plating.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions often turn chalky rather than creamy when drained. Don't throw away the collected whey! It is highly nutritious and can be used in baking bread or as a tangy base for soups. If the Suzma becomes too thick or dry, simply whisk in a tablespoon of the reserved whey or heavy cream to restore creaminess. For an authentic Uyghur touch, add a pinch of ground cumin or coriander to the salt mix. Ensure your cheesecloth is thoroughly rinsed of any laundry detergent scents before use to avoid flavoring the yogurt.
🍽️ Serving Suggestions
Serve as a cooling side dish alongside spicy Lamb Kebabs or Uyghur Polo (Pilaf). Spread generously on warm, tandoor-baked Lepyoshka or Naan bread. Thin it out with a little water or whey to create a refreshing dressing for a tomato and cucumber 'Achichuk' salad. Use it as a garnish for hot soups like Shurpa or Lagman to add a creamy, tangy dimension. Pair with a hot pot of Green Tea or a glass of sparkling Ayran for a traditional experience.