Sign up for emails on super healthy, delicious plant-based recipes, cooking tips, events, announcements & the latest on plant-based nutritional research.

Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC



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



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


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



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!

Süzme Vegan Yogurt Cheese