Suzma

Instructions

1. 1 Line a large strainer with doubled cheesecloth and set it over a deep bowl to catch the whey that drains out overnight.
2. 2 Pour the full-fat yogurt into the cheesecloth-lined strainer, sprinkle with salt, then fold the cloth over the top loosely.
3. 3 Refrigerate for eight to twelve hours, allowing the whey to drain slowly until the yogurt reduces by half and becomes very thick.
4. 4 Transfer the thick strained yogurt to a clean bowl and fold in chopped fresh dill, mint, and optional minced garlic gently.
5. 5 Season with black pepper and additional salt if needed, then stir until the herbs are evenly distributed throughout the creamy mass.
6. 6 Serve in a small bowl alongside plov, kebabs, or any rich meat dish — the tanginess provides essential contrast to fatty flavors.