Suzme (Strained Yogurt Dip) (Süzme)

The Quirky Foodster Team

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Servings

Ingredients

Full-fat plain yogurt — 1 kg (4 cups)
Salt — 1/2 tsp
Garlic cloves, crushed (optional) — 2
Olive or sunflower oil, to serve — 1 tbsp
Fresh dill or mint, chopped, to serve — 1 tbsp

Method

Line a colander with cheesecloth and set it over a large bowl.
Stir the salt into the yogurt, then pour it into the cloth-lined colander.
Gather the cloth edges and tie loosely, then refrigerate for 8–12 hours, allowing the whey to drain away.
Unwrap the thickened yogurt into a serving bowl and stir in the crushed garlic, if using.
Drizzle with oil and scatter with fresh herbs just before serving.

Introduction: Suzme is a thick, tangy strained yogurt found across Turkmen tables, served as a dip, a condiment
alongside meat dishes, or thinned into a refreshing drink.

Cultural Background: Suzme is a thick, tangy strained yogurt found across Turkmen tables, served as a dip, a condiment
alongside meat dishes, or thinned into a refreshing drink. Straining the yogurt through cloth removes the
whey, concentrating the flavour into something closer to a soft cheese.

Tips: The longer it strains, the thicker and more concentrated the suzme becomes. Save the drained whey — it can be used in bread dough or soups.

Variations: Thin leftover suzme with cold water and a pinch of salt for a refreshing yogurt drink. Stir in finely grated cucumber for a cooling summer dip. Naturally vegetarian.

Storage: Keep covered in the refrigerator for up to 5 days.

Reheating: Serve cold; this dish is not reheated.

FAQs:

Q: Can I use Greek yogurt instead?

A: Yes, though it is already strained, so you'll need less draining time — about 2–3 hours.

Q: Is suzme the same as labneh?

A: They are very similar in method, though suzme is a distinctly Turkmen preparation with its own uses in local cooking.

Q: Can I make it vegan?

A: A plant-based yogurt can be substituted, though the texture will differ.