October 14, 2017
Side Dishes, Snacks, Dairy,
Appetizers, Asian, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Kids Can Do It, Baby Shower, Birthday, Christmas, Easter, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, New Years, Summer, Gluten-Free, High Protein, No Eggs, Vegetarian, Make it from scratch, Yogurt, Spring, Kosher Dairy more
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"I do not like yogurt in any shape or form, (just the fact its like off milk) but with some added ingredients I can get past my dislikes, although it will never be a favorite dish, my family love this.
I found this on S.B.S. Caroline Eden and Eleanor Ford and it is quite easy to make and very similar to "Labneh".
Great as a spread or a dip, just served on a platter or spooned into soups. If you want a thicker consistency, you can drain a little longer.
NOTE: Start this a day or two before you want to serve. Makes 2 cups"
NOTE: Allow at least 24 hours of draining time by starting this a day or two before you want to serve: The longer it hangs the thicker the Suzma will be. When hanging ~ Hang in a cool space... do not try this on a hot day as the heat may spoil it.
Season the yogurt with a generous pinch of salt
Hang a muslin bag over a bowl & Pour in the yogurt and tie the muslin at the top to form a tight bundle and leave in a cool place for 24–36 hours for the liquid to drain off and the yogurt to thicken. Discard all the liquid from the yogurt.
Eat the Suzma as it is, or flavor Suzma it in one of the ways below.
Finely chop the white and green parts of 4 spring onions, and a small bunch each of coriander, dill and flat-leaf parsley. Stir through the suzma and season with salt and pepper.
Stir in 1 crushed garlic clove and 1 teaspoon of finely chopped dill. Season with salt and pepper.
Blend 2 cooked beetroot until smooth. Stir into the suzma with 1 teaspoon of sugar. Season with salt and pepper.
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