Sprinkle 1 teaspoon of salt over grated cucumber and mix in thoroughly. In a strainer fitted over a bowl, add cucumbers. Meanwhile, using the large holes of a grater, grate cucumbers to produce 1 ½ cups of grated cucumber. Place bowl with strainer in refrigerator, draining yogurt for at least 1 ½ hours. Place colander over large bowl to catch liquid. In a small colander or strainer lined with one layer of coffee filters, add yogurt. Pita bread also rocks.īelow are two recipes of your choice, depending on whether you strain your yogurt or you just use store-bought Greek yogurt. Look how much thicker it looks than before.Īdd the grated cucumbers that have been draining for at least 30 minutes in the fridge.Īdd some freshly ground black pepper for a bite. It should look like this! Keep folding the paste over itself and smashing it til you get this. This will prevent your sauce from having pieces of garlic that are too large. To fight the harshness of garlic, add some salt over it to make a garlic paste.Ĭrush the garlic with the side of your knife, combining the salt and garlic to make a uniform paste. A lot of the saltiness will wash away as the water drains out of the cucumbers. This will help draw out the liquid in the cucumbers. Now dump it into a strainer fitted over a bowl. It should measure out to 1 1/2 cups of cucumber for the sauce. This is two cucumbers’ worth of grated cucumber. Just throw the little stub of cucumber away so you don’t cut yourself when you reach the end of the cucumber. Use a spoon and scoop out all of the cucumber seeds. Two small cucumbers will be about enough. Click here to learn more ways to use whey. Throw it into a soup or something, or you can discard it. See how amazing that is? Place it over a bowl to catch the liquid! This liquid is called whey. If you choose to use Greek yogurt, you do not need to strain it. Line the colander with one layer of coffee filters.Īdd the yogurt into the lined colander.
Plain yogurt, cucumbers, lemon, garlic, and mint. You can serve tzatziki on turkey burgers, serve it with chips, pita bread, naan. Enough to make your friends say, “Bazinga!” Also add more lemon juice if you want more zing.
I prefer more cucumber to yogurt, but adjust accordingly if you need to. I added a bunch of cucumber to this dip just to make it snappier. Unstrained yogurt is much too wet for this sauce, especially once you have added lemon juice and cucumbers. If you can strain the yogurt overnight in the fridge, even better, but even a few hours will make a big difference. To strain your own yogurt, buy plain yogurt (whole milk or non-fat) and grab a strainer or colander lined with one layer of coffee filters. It is optional to add 1/4 cup of finely chopped fresh dill, but it will create a more authentic flavor to the sauce. I prefer mint since I can’t find dill in the grocery store sometimes, so you can use a combo or either one. There’s also cucumbers, garlic, salt, lemon juice, and dill or mint. It’s made of strained yogurt, so you can either strain your own yogurt or buy Greek yogurt. Tzatziki, pronounced za-ZEE-kee, is a (very) refreshing Greek sauce served with gyros.
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