Tzatziki Recipe

[Anonymous]

I just tried a powder packet I bought. Gross. Does anyone have a recipe they would share?

[Anonymous]

https://www.loveandlemons.com/tzatziki-sauce/#wprm-recipe-container-43122

Adjust to taste. I usually use a lot of garlic. Make sure to strain/dry both the yogurt and cucumber.

[Anonymous]

I make a semblance of tzatziki, which is just plain yogurt, evoo, salt, lemon juice and dill. Very yummy!

[Anonymous]

PP again. Here's a more traditional one if you're not a fan of dill/mint.

https://www.themediterraneandish.com/tzatziki-sauce-recipe/#recipe


But they're generally all the same except for the proportions.

[Anonymous]

Anonymous wrote:I make a semblance of tzatziki, which is just plain yogurt, evoo, salt, lemon juice and dill. Very yummy!

Tzatziki has cucumber, otherwise it's just flavored yogurt.

[Anonymous]

Here's mine:
1 cup whole milk Greek yogurt
1 (12 oz) cucumber peeled and seeded
2 Tbl olive oil
2 Tbl chopped fresh mint
1 small garlic clove minced
Either grate or chop cucumber. Add 1 tsp salt and let sit in a colander for 15 minutes. Squeeze any extra juice out, and mix strained cucumber into yogurt with all ingredients. Refrigerate at least an hour.

[Anonymous]

1 pt of yogurt (strain 3+ hours)
1 cucumber unpeeled/seeded/shredded (salt and strain for 3+ hrs)
1/2 cup sour cream (optional)
1tbsp white wine vinegar
2tbsp lemon juice
1tbsp olive oil
1/2-1.5 tsp minced garlic
1.5 tsp fresh dill

Mix

[Anonymous]

Thanks all!

[Anonymous]

Yes. Buy cucumber dill kind at Aldi. Add little milk to make it more runny. It's just like a restaurant, enjoy

[Anonymous]

Most important ingredients are plain yogurt, lemon juice, chopped cucumber. Can add milk to make thinner.

[Anonymous]

Anonymous wrote:1 pt of yogurt (strain 3+ hours)
1 cucumber unpeeled/seeded/shredded (salt and strain for 3+ hrs)
1/2 cup sour cream (optional)
1tbsp white wine vinegar
2tbsp lemon juice
1tbsp olive oil
1/2-1.5 tsp minced garlic
1.5 tsp fresh dill

Mix

Can you give more details on how to properly prep the cucumbers?

[Anonymous]

Anonymous wrote:

Anonymous wrote:1 pt of yogurt (strain 3+ hours)
1 cucumber unpeeled/seeded/shredded (salt and strain for 3+ hrs)
1/2 cup sour cream (optional)
1tbsp white wine vinegar
2tbsp lemon juice
1tbsp olive oil
1/2-1.5 tsp minced garlic
1.5 tsp fresh dill

Mix

Can you give more details on how to properly prep the cucumbers?

DP -- peel the cucumber, grate on the large holes of a box grater into a bowl, sprinkle with salt and let sit (3 hours is unnecessary -- I do it in 15 minutes or so).

Then take a couple of paper towels and grab all the shredded cucumber, gather into a ball and squeeze out all the liquid.

Put the dry shreds in a clean bowl and add the rest. I don't strain the yogurt either -- I use full fat Fage greek yogurt.

[Anonymous]

Anonymous wrote:

Anonymous wrote:1 pt of yogurt (strain 3+ hours)
1 cucumber unpeeled/seeded/shredded (salt and strain for 3+ hrs)
1/2 cup sour cream (optional)
1tbsp white wine vinegar
2tbsp lemon juice
1tbsp olive oil
1/2-1.5 tsp minced garlic
1.5 tsp fresh dill

Mix

Can you give more details on how to properly prep the cucumbers?

I cut the ends off, slice it long way, remove the seeds, shred it.

Mix with 1/2 tsp of salt.

Put in strainer over a bowl.

I use a spoon to push liquid out. I put in fridge and push liquid out every few hours.

It might be easier if you have cheesecloth and squeeze liquid out.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:1 pt of yogurt (strain 3+ hours)
1 cucumber unpeeled/seeded/shredded (salt and strain for 3+ hrs)
1/2 cup sour cream (optional)
1tbsp white wine vinegar
2tbsp lemon juice
1tbsp olive oil
1/2-1.5 tsp minced garlic
1.5 tsp fresh dill

Mix

Can you give more details on how to properly prep the cucumbers?

DP -- peel the cucumber, grate on the large holes of a box grater into a bowl, sprinkle with salt and let sit (3 hours is unnecessary -- I do it in 15 minutes or so).

Then take a couple of paper towels and grab all the shredded cucumber, gather into a ball and squeeze out all the liquid.

Put the dry shreds in a clean bowl and add the rest. I don't strain the yogurt either -- I use full fat Fage greek yogurt.

This could work too. My recipe specifically says not to peel the cucumber.

The reality is if you have too much liquid it will rise to the top and you pour it off like you do with regular yogurt.

[Anonymous]

I don’t salt the cukes separatly, just grate with peel and add it to thick Fage yogurt with some salt. This thins it out without adding milk.