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Categories:Viewed: 24 - Published at: 10 months ago
Ingredients
- 1 quart Whole Milk Yogurt
- 2 ounces, weight Fresh Dill, Finely Chopped
- 1 English Cucumber (or Regular Cucumber, Peeled)
- 1/2 Lemon, Juiced
- 3 cloves Garlic, Crushed
- 3 teaspoons Cider Vinegar
- 2 Tablespoons Olive Oil
- 1 teaspoon Salt
- 1/4 teaspoons Black Pepper
Method
- The night before you plan to make the tzatziki (or at least 8 hours before), strain the yogurt by lining a fine mesh sieve with a paper towel or cheese cloth. Place the sieve over a bowl. Put the entire quart of yogurt in the lined strainer. Cover with a sheet of plastic wrap and refrigerate for 8 hours or longer.
- After the yogurt has been strained and is very thick, pour off the liquid. Rinse out the bowl and place thickened yogurt in the bowl. Use a box grater to grate the entire cucumber onto a tea towel or thin towel, peel and all (unless you're using a regular cucumber, then you should peel it first). Use the towel to squeeze out as much of the cucumber juice as possible.
- Add all ingredients into the bowl with the yogurt. After stirring everything together, taste and add more salt, vinegar and olive oil as necessary. Refrigerate until ready to serve.
