Suzma: A Comprehensive Overview

Fact: Some suzma products are made from mare milk.

#21 in Turkmenistan

#25 in Tajikistan

#30 in Kyrgyzstan

#35 in Kazakhstan

#35 in Uzbekistan

Suzma: Basic Information

Pronunciation

/sooz-mah/

Alternative Name(s)

Chaka

Dish Type

Fermented dishes

Course

Non-course dish

Mealtime

Anytime

Popular Variations

Suzma: Origin and Region

Origin

Uzbekistan, Tajikistan, Kazakhstan, Kyrgyzstan, Turkmenistan

Continent’s Region

Central Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Suzma: Ingredients and Preparation

Main Ingredients

Qatiq (a yogurt-like fermented milk product)

Main Cooking Method

Fermenting

Preparation Process

Draining qatiq through a cheesecloth or cotton fabric

Suzma: A Deep Dive

Cultural Significance

Traditional dairy product in Central Asia

Taste

Sour

Texture

Thick, creamy

Aroma

Mildly sour

Color

White

Serving Style

As a food ingredient or accompaniment

Serving Temperature

Chilled

Accompaniment

No accompaniment

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free

Calories

117 calories, according to data of MyFitnessPal for one serving (100 grams) of suzma.

Popularity

Uzbekistan, Tajikistan, Kazakhstan, Kyrgyzstan, Turkmenistan, Afghanistan, and parts of Russia

Popular Similar Dishes

Greek Yogurt
Labneh
Skyr
Quark

Popular Dining Area

Local households

Suzma is the Central Asian version of strained yogurt and a popular ingredient in Uzbekistan, Tajikistan, Kazakhstan, Kyrgyzstan, Turkmenistan, Afghanistan, and several Turkic republics in Russia.

The main ingredient of suzma is qatiq, a yogurt-like fermented milk product made from cow, sheep, or even mare milk in Central Asia. People prepare suzma by draining qatiq through a cheesecloth or cotton fabric for hours.

Suzma has the consistency of cream cheese and a rich, tangy flavor. The strained yogurt appears in several Central Asian specialties, such as chalap (a dairy-based beverage or cold soup) and ayran (a cold yogurt-based beverage).

Many dishes, like chuchvara (meat dumplings), samsa (savory pastry), and tandyr non (disc-like Central Asian bread), have suzma as a side dish. When suzma is drained further until dried, it becomes kashk (or qurut), a type of dried yogurt with many culinary applications.

There are many things to learn about suzma, such as its pros and cons and similar dairy products. Continue reading, and you will know about these facts.

Suzma Images

Pros and Cons of Eating Suzma

Below are the prominent strengths and weaknesses of suzma.

Pros

Nutritional Value:As a fermented dairy product, suzma is rich in protein, calcium, essential vitamins, and minerals.
Probiotics: The fermentation process enriches suzma with beneficial bacteria good for gut health.
Versatility: While suzma can be eaten on its own, its tangy flavor is an excellent addition to a variety of dishes, both sweet and savory.

Cons

Acquired Taste: The unique taste of suzma might not be to everyone’s liking, especially those unfamiliar with fermented dairy products.
Caloric Content: Although suzma is nutritious, it can also be calorie-dense, especially if consumed in large quantities.
Quality Variations: There can be inconsistencies in the quality, taste, and nutritional content of suzma depending on the type of milk used and the fermentation process.

After understanding the advantages and disadvantages of suzma, why don’t you check out common questions people usually ask about strained yogurt?

Suzma FAQs

Yes, suzma is highly similar to Greek yogurt because both are strained yogurt. However, differences in the raw ingredients and preparation methods might lead to minor distinctions in taste and texture.

Suzma stands out from sour cream in terms of ingredients: the former is made from fermented milk, and the latter is based on fermented cream. Therefore, sour cream has a higher fat content than suzma, but suzma has a tangier flavor and a thicker texture than sour cream.

According to Medical News Today, strained yogurt (or suzma) can speed up metabolism, boost gut and bone health, decrease blood pressure, and facilitate weight loss by reducing hunger.

Yes, suzma is safer for people with lactose intolerance than milk and many dairy products. The fermentation process breaks down some lactose found in milk, making suzma easier to digest.

However, a fair amount of lactose remains in suzma, so it is a good idea to try a small dose of strained yogurt at first to let your body adapt.

There are few risks coming from eating suzma, except for the reduced likelihood of lactose intolerance. Nevertheless, the straining process removes a considerable amount of water-soluble vitamins from suzma, rendering it less nutritious than regular yogurt.

Like other types of strained yogurt, suzma can last for 2 weeks in the fridge and 2 – 3 months in the freezers.

Similar Dishes of Suzma

Greek Yogurt

Greek yogurt is a type of strained yogurt popular in many countries.

Labneh

Labneh is the Middle Eastern version of strained yogurt.

Skyr

Skyr is a thick and creamy fermented dairy product in Iceland.

Quark

Quark is a fresh dairy product with a mild flavor and a creamy texture resembling thick yogurt.

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Adam Sam

Senior Food and Drink Editor

Expertise

Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief

Education

University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
Johnson & Wales University (US) (Baking and Pastry Arts)
Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.