Ingredients
Curd
- 1.5 litreskatyk or thick soured milk
- 1 tspsalt
To serve
- flatbread
- olive oil or melted butter
- fresh herbs
Directions
- Stir the salt through the katyk. Salting before draining draws the water out faster and seasons the curd all the way through.
- Line a sieve with a double layer of muslin, tip in the katyk, gather the corners and tie them.
- Hang it over a bowl in a cool place or the fridge for 8 to 12 hours.
- Do not squeeze the cloth. Pressing forces the solids through the weave and gives a grainy curd instead of a smooth one.
- It is ready when it is thick enough to hold the mark of a spoon but still soft — this is the stage between katyk and dried kurt, and it is meant to be spreadable.
- Turn it into a bowl and beat briefly until smooth.
- Serve cold on flatbread with melted butter or oil and herbs, or thinned back into soup.
- It keeps five days in the fridge. Drained harder, salted more and rolled into balls, it becomes kurt.
Technique
- Salt before draining, never squeeze the cloth.
- Keep the whey — it is drunk cold on the steppe and used in bread.
- Twelve hours is spreadable; twenty-four is firm enough to roll for drying.
Substitutions
- Any thick live yoghurt in place of katyk.
- Sheep’s milk yoghurt, which drains richer.
Variations
- Rolled into balls and dried it becomes kurt, which keeps for years.
- Packed into a jar under oil for the winter, which is done in mountain households.
History
The intermediate stage between katyk and dried kurt, eaten fresh in summer on the steppe.
Frequently asked questions
What is Suzbe?
Suzbe is a cheese & dairy from Kazakhstan: sour milk strained in cloth into a thick fresh curd, salted and spread. The intermediate stage between katyk and dried kurt, eaten fresh in summer on the steppe.
How long does Suzbe take to make?
Suzbe takes 10 min plus 12 hours draining of preparation and no cooking at all. The recipe makes makes about 500 g. It is rated easy to make.
What can I substitute in Suzbe?
Yes, within limits. Any thick live yoghurt in place of katyk. Sheep’s milk yoghurt, which drains richer.
What is the most important thing to get right in Suzbe?
Do not squeeze the cloth. Pressing forces the solids through the weave and gives a grainy curd instead of a smooth one.
