Description
Handmade yogurt unconditionally served in Xinjiang Uyghur bazaars and diners. Unlike runny commercial yogurt, it is baked in an oven until a 'golden charred skin' forms on the surface. It is thick like cheese and possesses an intensely sharp, refreshing tartness.
Restaurants serving Xinjiang Baked Yogurt (Suan Nai)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- High-fat milk(or sheep milk)
- Yogurt starter culture
- Sugar(or Honey)
- Raisins
- Walnuts
- Peanuts
Instructions
- [Authentic Recipe]
- (Milk Prep) Boil premium high-fat raw milk (cow, sheep, or mare). Cool slightly, then stir in the heirloom 'yogurt starter culture'.
- (Baking Technique) Pour the mixture into small ceramic crocks (or bowls).
- Place in an oven and heat-ferment slowly at low temperature.
- [The Highlight]: Finally, blast the top heat until the surface milk fat turns into a golden skin and 'chars slightly crispy' (Kao Suan Nai).
- Chill thoroughly in the fridge until firmly set.
- (Toppings) Right before serving, generously dust the surface with white sugar, honey, or Xinjiang raisins, crushed walnuts, peanuts, and sesame.
Learn more Spice, substitutes, tips
Key spices
Intense lactic acid tartness、Honey sweetness
Substitutes at Japanese supermarkets
(Top unsweetened Greek yogurt with nuts and honey)
Pairing
Lamb Skewers / Da Pan Ji(after greasy dishes)
Trivia
[Trivia] The ultimate wisdom of Silk Road nomads for preserving milk long-term. It is said Xinjiang children grow up licking the empty jars of this Suan Nai; it is a soul food etched directly into their DNA.
Eating tips & etiquette
[Unique Eating] Served completely unsweetened and intensely sour, so you MUST aggressively mix the toppings (sugar, honey, nuts) into it with a spoon before eating. The piercing tartness completely purifies a stomach heavy from lamb fat.
Allergen
Dairy, Walnuts, Peanuts, Sesame