Tzatziki is that slightly tangy and addictive dip you usually buy in the deli section, but did you know it’s actually incredibly easy to make yourself? I’m talking 6 ingredients level of easy. And because you don’t have to cook it, it’s perfect for hot summer days. The “hardest” part is straining the yogurt, and all that needs is a bit of cheesecloth and patience (no special skills required).
All you need for this recipe is plain (no sugar or flavouring) Greek yogurt, garlic, lemon juice, olive oil, cucumber and salt. It’s important to strain your yogurt first, because you want it to be very thick. Otherwise when you add in your liquids the resulting dip is too runny. Ultimately, the best material to strain it with is a double layer of cheesecloth. However, in a pinch you can use a clean, scent free, lint free tea towel.
You will need to strain the yogurt for at least 4 hours, but can leave it up to overnight, it will partially depend on how thick your yogurt is to begin with. While the yogurt strains, you’ll need something to collect the liquid so make sure to set your colander over a plate.
You’ll know it’s strained enough when you can basically pick it up as a ball of yogurt.
Then it’s as simple as adding in the rest of your ingredients, and done! Homemade tzatziki.
And if I may say so, the homemade stuff beats the store bought hands down.
- 500 g plain Greek or Balkan style yogurt
- 2 tbsp. lemon juice
- 1 tbsp. olive oil
- 3 cloves garlic, minced
- Pinch salt
- ½ English Cucumber, seeded and coarsely grated
- Line a colander with a double layer of cheesecloth. Next, add the yogurt into the cheesecloth and twist the top closed. Place colander on a plate and let strain in fridge for 4-8 hours, or until yogurt is thick enough to pick up by hand.
- Then in a small mixing bowl combine strained yogurt with the remaining ingredients.