Süzme YoĞurt
Turkey’s strained yogurt is thicker and richer than the Greek-style yogurt sold in grocery stores, and it has none of the additives often used to make Greek yogurt thick. It’s easy to make and great to have on hand—to spread on bread, serve with pilafs or vegetable dishes like Braised Spinach with Tomato, to drizzle with olive oil and sprinkle with dried thyme as a dip, or to eat drizzled with honey or grape molasses.
The longer you strain your yogurt, the thicker and more deliciously rich it will be. (Turkish cooks say a good strained yogurt is “thick as putty”). Don’t throw away the whey released from the yogurt as it drains; it’s a healthy drink, and it can also be used in place of water in bread dough and pickle brine. You will need cheesecloth or two large paper coffee filters to line the sieve you use to strain the yogurt.
Preparation time: 5 minutes, plus at least 24 hours for the yogurt to drain
Makes about 1¾ cups
1. Line a sieve with a double layer of cheesecloth or two large paper coffee filters, each cut along one side seam and the bottom seam so they open up flat. Set the sieve over a deep bowl and wet the coffee filters with water, if using. Place the yogurt in the sieve, cover with plastic wrap, and let drain in the refrigerator for at least 24 hours, and up to 72 hours.
2. Unmold the yogurt, which will be a solid mass, into a small bowl and whisk to remove any lumps. Return to the refrigerator and store for up to the sell-by date on the yogurt container.