Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Süzme
 
Out of Asia Minor comes the wonderful tradition of making a luscious soft cheese out of yogurt, then rolled in herbs, nuts, or crushed spices. This süzme uses my thick, creamy Greek-style soy yogurt.  Süzme makes an elegant appetizer, served with whole grain crackers or crisps and is a great addition to your mezze table of little bites.
 
Makes 1 cup    
Passive Straining time 10-12 hours
 
Equipment: A square foot piece of cotton muslin, and 2 to 3' of string
 
2 cups Greek-style soy yogurt *
 
Suggestions for süzme toppings
Aleppo pepper
Za'atar spice blend (choose a blend that actually contains the herb za'atar)
Roasted unsalted pistachios, skins removed and sliced or chopped
Ground sumac berries
Fresh dill leaves
Chives, chopped
Fresh mint leaves, chopped
Toasted sesame seeds
Toasted pine nuts or walnuts, chopped finely but not pulverized 
 
* Make your own delicious soy yogurt or use a commercial unsweetened plant-based yogurt. You'll find my naturally thick, probiotic, Greek-style yogurt recipe in Love the Foods that Love You Back.
 
Spread the muslin over a large bowl and spoon in the yogurt. Tie up the ends of the cloth with string and hang over the bowl. Refrigerate for 10 to 12 hours. The additional time will slightly ripen its flavor, firm it up slightly, and make the cheese easier to handle.  Süzme is and will remain a soft cheese that is easy to spread.
 
Scrape the cheese from the muslin onto a board, and using butter knives, shape into balls or small bite-sized oblongs. Roll each süzme in various herbs, spice blends, or chopped nuts, as your like. Lightly cover with plastic wrap and refrigerate until serving.