Uzbek & the Silk Road · Sauce
Suzma
- Intermediate
- 20 min
- roughly 1 of 4 for cost
- Vegetarian
Leads with fresh herbs arguing happily on top, aromatics blooming from the first bite, on a rich, rounded finish.
Ingredients
- 1 litre whole milk
- 100 g live natural yoghurt at room temperature
- 6 g fine salt
- 1 small garlic clove, crushed to a paste
- 2 tbsp dill, finely chopped
Allergen screen
Found: dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Heat the milk to 85C (185F) and hold it there 10 minutes, stirring so it does not catch, then cool to 43C (110F), warm to a fingertip but not hot. 10 min
- Whisk in the yoghurt, cover and keep at blood heat 6 to 8 hours, until the surface is set firm enough to hold the mark of a spoon and smells cleanly sour. 480 min
- Stir in the salt, pour into a doubled muslin, tie it and hang in the fridge 8 to 12 hours, until the curd holds its shape like soft cheese and the whey has stopped dripping. 600 min
- Beat smooth with the garlic and dill and serve cold, spooned over manti, stirred into shurpa or eaten with non.
At the Table
- The Pour
- Sauvignon Blanc (Sancerre)
- Also Right
- Grüner Veltliner
- From the Taps
- Berliner weisse
- Zero-Proof
- Cucumber-lime water
Green plates want green wines: vinaigrette’s acid meets its match, and the difficult vegetables surrender to Grüner.
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