Suzma

Step 1: 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.

Step 2: Season the yogurt with a generous pinch of salt

Step 3: 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.

Step 4: Eat the Suzma as it is, or flavor Suzma it in one of the ways below.

TO MAKE THE THE GREEN SUZMA

Step 5: 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.

TO MAKE THE THE WHITE SUZMA

Step 6: Stir in 1 crushed garlic clove and 1 teaspoon of finely chopped dill. Season with salt and pepper.

TO MAKE THE THE PINK SUZMA

Step 7: Blend 2 cooked beetroot until smooth. Stir into the suzma with 1 teaspoon of sugar. Season with salt and pepper.