Breakfast

Suyek (Kazakh fresh cheese)

A mild, slightly tangy fresh cheese with a soft, creamy texture, made from fermented milk. It goes with bread and tea at breakfast or at the end of a meal.

25 min
4 servings
Easy
Budget-friendly
🇰🇿 Kazakhstan

Made it? Rate this recipe

Save to favorites Add to my shopping list

Ingredients

1 l Fermented milk (kefir or plain yoghurt)
500 ml Whole cow's milk
1 tsp Fine salt
2 tbsp Thick crème fraîche

Spices & seasoning

Black pepper

Optional extras

1 tbsp Melted butter

On the side

Flatbread

Nutrition facts

202 kcal per serving

Protein: 12.5 g
Carbohydrates: 19.1 g
of which sugars: 18.8 g
Fat: 8.3 g
of which saturated fat: 5.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Heat the cow's milk until it just trembles, without letting it boil, then let it cool until lukewarm.
Mix the fermented milk with the warm milk and the crème fraîche in a large bowl.
Pour the mixture into a cheesecloth or muslin set over a sieve placed above a bowl.
Let it drain in the fridge for 6 to 8 hours until it reaches a thick, fresh cheese texture.
Salt the suyek, work it with a spoon to smooth it, then spoon it into small dishes.