My Homemade Yogurt Cheese ماست چکیده

Since my childhood, I loved yogurt cheese. My mother used to make yogurt cheese in traditional and simple method. Yogurt cheese is very easy to make at home. You just need plain yogurt. Yogurt cheese is called different names such as :cream cheese, strained yogurt, or labane (I am sure most of you know the Labane . it is also called Cheki (Chakka) and Suzma in Bukhara بخارا an ancient, historical and beautiful city in Uzbekistan ازبکستان .

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In Iran yogurt cheese has different names such as Mast-e Chekideh ماست چکیده , Mast-e keysaei ماست کیسه ای , or Suzma سوزمه .

The texture of Yogurt cheese or alternative cream cheese, is thicker than Greek yogurt because the excess whey/water of yogurt is strained out and the final production is a thick and concentrated yogurt.

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Once yogurt cheese is done, You can use plain yogurt cheese but if you like you can add dried or fresh herbs such as basil, dill, mint, or spices such as cumin or garlic powder. All are equally good.

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Ingredients

  • plain yogurt (full fat or low fat)
  • some salt

How to make it?????

Mix yogurt with salt and set aside. Now, line a strainer with a cheese cloth and Scoop yogurt onto the cheese cloth. Bring up the sides of the cloth and tie it tightly. Put a heavy item top of it. It will help to squeeze out the liquid.

Or you can scoop yogurt onto the cheese cloth. Pick up the sides of the cloth and tie it. Now you should have ball shaped cheese cloth. Then hang it and let drain.

Place it in the fridge and leave it strain for 10-24 hours. If your want to have a sour taste yogurt cheese do not place the yogurt in the fridge just leave it in the corner of the kitchen in room temperature.

After 10-24 hours, unwrap cheese cloth. Discard the whey. Now, a thick piece of yogurt is ready. You may use your yogurt cheese in different ways:

for example: you may serve it immediately. Spread a portion of cheese on the bread, season with salt and pepper, add slice of fresh tomato and fresh herbs and make a delicious sandwich.

You may make small cheese balls and place them in a jar. Cover the cheese balls with virgin Olive oil, add some basil leaves, black/green olives to the jar and store the jar in the fridge for about 1-2 weeks.

ماست چکیده

ماست چکیده از گذاشتن ماست عادی داخل صافی یا پارچه درست مییشه و بعد از آبگیری تبدیل به نوعی ماست خامه ای خواهد شد. برای درست کردن ماست چکیده می بایست از پارچه یا صافی ظریف استفاده کنید که آب ماست راحت از منافذ پارچه عبوردکنه

ماست چکیده در هر منطقه به نامهای مختلفی معروف هست مثلن در زبان آذری به آن سوزمه – چورودمه پنیرازمه پنیر -( یعنی پنیر له شده یا خرد شده) و در فارسی به آن پنیر خیکیماست چکیده و پنیر پوستی و همچنین در شهر زیبای بخارا در ازبکستان نیز به آن سوزمه گفته میشود. .

برای طعم دادن به این پنیر میشه از سبزیجات خشک و معطر مثل ریحاننعنا زعتراز ادویه مثل زیره و پودرمو سیر هم میشه استفاده کردو یا همونطور به صورت ساده نگهش داشت.

در کشورهای عربی ماست چکیده به لبنه معروف هست که کمی خشک تر از ماست چکیده ماهست.

مواد لازم

یک کیلو گرم ماست پر چرب یا کم چرب

یک ق غ نمک

طرز تهیه

ماست را داخل یک کیسه یا پارچه نخی ریخته – نمک را افزوده و هم می زنیم. سپس گوشه‌های پارچه را بهم می بندیم. سپس پارچه حاوی ماست را از جای آویزان میکنیم تا آب موجود در ماست قطره قطره از آن خارج شود. این کار حدود 7 تا 10 ساعت وقت نیاز دارد و بستگی به میزان شل یا سفت بودن ماست زمان آن هم کمتر یا بیشتر می‌تواند شود.برای همین بین 7-10 ساعت گفتم.

اگر بخواهید از این ماست چکیده توپ‌های ماستی درست کنید باید مدت زمان بیشتری بماند تا کاملن آب ماست گرفته شده و هیچ آبی در آن نباشد. در این صورت باید 24 ساعت ماست را در کیسه نگه داشت.

بعد از این مدت ماست چکیده یا پنیر ماستی ما آماده هست. می‌توانید به صورت ساده استفاده کنید ویا همانطور که در بالا اشاره کرده با سبزیجات تازه یا خشک مخلوط کنید.

می توانید آن را به صورت توپ های ماستی نرمی در آورده و داخل ظرف در دار همراه با روغن زیتون و سبزیجات معطر قرار داده و داخل یخچال به مدت یکی دوهفته نگه داری نمایید

می‌توانید روی نان زده و همراه با گوچه یا خیار یک ساندویچ ساده و خوشمزه درست کنید.

میتوان برای صبحانه به همراه چای صرف کرد.

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Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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