Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
 
Süzme (“Bag Yogurt”) Makes 1 cup Prep time 8-12 hours
 
Straining fresh vegan yogurt is an age-old tradition to make yogurt cheese, called by many names & beloved throughout the Middle East & Asia Minor. Strained, fermented yogurt makes a pretty wonderful cream cheese.
 
Depending on your application & preferences, you can strain the yogurt less for a milder flavor & looser consistency. If you plant to roll your süzme in herbs, nuts & spices, as is typically done for “mezze” or appetizers, strain the yogurt overnight, 8-12 hours for a riper flavor & denser consistency which will make them a little easier to handle.
 
Equipment: fine strainer, a square foot piece of cotton muslin & 2-3' of string
 
Ingredients
2 cups Greek-style soy yogurt
Sea salt & freshly ground black pepper to taste
 
Choices for toppings
Aleppo pepper
Za'atar spice blend (choose a blend that actually containers the herb za'atar, many do not)
Roasted unsalted pistachios, skins removed & sliced or chopped
Sumac
Fresh dill leaves
Cilantro leaves, roughly chopped
Fresh mint leaves, chopped
Toasted sesame seeds
Toasted pine nuts or walnuts, chopped finely but not pulverized into paste
 
Directions
Place the strainer over a bowl, extend the muslin over the strainer & spoon in the yogurt. Tie up the ends of the cloth with string & hang over the bowl for 6-8 hours or more, depending on your desired consistency & tanginess.
 
Remove from the muslin & shape into balls or small bite-sized oblongs. Roll in various topping or blends of those above. Taste your za'atar & sumac to see if they already contain salt.
 
No need to season further unless you prefer it, but unsalted süzme are delicious too. Yum!