Thick, creamy strained yogurt with a tangy bite, seasoned with salt and fresh herbs, served as a refreshing condiment alongside rich meat dishes and pilafs.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small ceramic bowl
Garnishes: dill sprig, mint leaf, olive oil drizzle
Accompaniments: non bread, plov
Instructions
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1
Line a large strainer with doubled cheesecloth and set it over a deep bowl to catch the whey that drains out overnight.
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2
Pour the full-fat yogurt into the cheesecloth-lined strainer, sprinkle with salt, then fold the cloth over the top loosely.
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3
Refrigerate for eight to twelve hours, allowing the whey to drain slowly until the yogurt reduces by half and becomes very thick.
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4
Transfer the thick strained yogurt to a clean bowl and fold in chopped fresh dill, mint, and optional minced garlic gently.
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5
Season with black pepper and additional salt if needed, then stir until the herbs are evenly distributed throughout the creamy mass.
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6
Serve in a small bowl alongside plov, kebabs, or any rich meat dish — the tanginess provides essential contrast to fatty flavors.
Did You Know?
The whey drained from suzma is never wasted — Uzbek cooks use it to make refreshing drinks, tenderize meat, or feed to animals.
Chef's Notes
Equipment Tips
- cheesecloth
- strainer
- bowl
- mixing spoon
Garnishing
dill sprig, mint leaf, olive oil drizzle
Accompaniments
non bread, plov
The Story Behind Suzma
Suzma belongs to the ancient pastoral tradition of preserving milk through fermentation and straining. Central Asian nomads relied on fermented dairy products for nutrition during long migrations, and suzma remains a daily staple across Uzbekistan.
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