Straining yogurt produces süzme, a thick, creamy yogurt that can be spread on bread or mixed with cold water and salt to make a refreshing summer drink called süzmeçal. Like gatyk, süzme is used as a topping for soups, pasta dishes and dumplings.
Süzme – Strained Yogurt
- Make a drawstring bag out of a white cotton kitchen towel and a cord, and wash the bag before the first use.
- Put the bag in a large bowl and pour the yogurt into the bag.
- Pull the drawstring and hang the bag in a cool spot. Place a bowl under the bag to collect the drips. When the bag stops dripping, your süzme is ready.
– 3 l of yogurt makes about 500 g of süzme.
– You can also strain your yogurt with a mesh strainer lined with a kitchen towel. Place the strainer over a bowl, or gather the ends of the towel, make a knot and hang from the tap.
– The liquid (whey) that collects in the bowl can be used instead of water when making bread.
Süzmeçal – Yogurt Drink
- 4 tablespoons süzme
- 500 ml (2 cups) cold water
- Pinch of salt
- Spoon the süzme into a bowl. Add a bit of water and mash the süzme with a spoon until completely dissolved.
- Add the salt. Gradually add the rest of the water and stir well.
- If desired, you may add ice and/or finely chopped cucumber, radish, garlic, parsley and dill.