Thick Creamy Yogurt


Preparation info

  • Difficulty


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A plain, hard white cheese can be made from the drained liquid of süzme. Boil the liquid for two minutes while boiling double the quantity of milk in a separate pan. Pour the liquid into the boiling milk, turn off the heat and let clumps of cheese form on the surface. Strain and drain as above. Sprinkle the cheese with salt before eating.


To make süzme, line a colander with a piece of muslin or cheesecloth, pour the sıvı tas into the middle and quickly gather together the corners, then tie them to a rod suspended over a bowl or over the sink. Leave to drain for 5-6 hours (or overnight). The consistency should be like cream cheese.