Tzatziki

June 11, 2001: I've been making tzatziki for years and this is the best one I've ever made. May 15, 2005: Used a chinois to drain the yogurt and it worked great. Much easier than a cheesecloth. Only drained for 3 hours, but turned out great again.

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Excellent, although for personal taste I would only use one spoonful of vinegar

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This is wonderful, but I would add 1 t dill weed or mint to give it a little flavor.

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Didn't have time to drain yogurt. Also, had to let the sauce sit in the fridge for just a little bit for the flavors to mix together. Tastes just like the tatziki we get in the Turkish restraunts here in Germany, I can survive when we move back to the states!

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I love Tzatziki. Let me tell you that if you want to make it quick, you can avoid all the cheese cloth junk and draining and it STILL tastes great. I found it way too much trouble to do all that, so just used the ingredients (minus oil to cut the fat out), and it still ended up tasting great when eaten with the main dish.

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Pretty good....but 2 cloves of garlic is waaaaay too much (and I love garlic!). The garlic taste is so strong that the dip is almost spicy. Maybe resting in the fridge for a few hours would help tone this heat down a notch. I used a potato ricer to squeeze all the water out of the grated cucumber, which was a lot easier than salting it and waiting around. I also didn't have any cheesecloth, so I put some paper towels in a very fine-mesh colander to drain the yogurt overnight. I found almost all of the water drained out within the first 2-3 hours, though, so I definitely wouldn't say it needs to set for 24 hours.

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Great... but why not just use Greek yogurt? Save all the time of draining, plus it's less expensive.

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This was pretty good. All the draining was worth it - the 2 cups reduced down to about 1 cup of intense yogurt with a cream cheese-like consistency. If I do this again I may use lemon juice and vinegar, and mix fresh garlic with some garlic powder or granulated garlic. Thee fresh garlic flavor was almost too strong, and the vinegar was really sour. After a day in the fridge things mellowed a bit, otherwise really tasty!

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Wow! At LAST - an easy, homemade tzatziki that isn't watery and flavorless. This is SO good. I only drained the yogurt for 3 hours, and it still turned out fabulous. I also substituted the vinegar for lemon juice and added chopped, fresh mint. Thank you, thank you for sharing!

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This makes one of the most authentic and tasty Tzatzikis that I have had the pleasure to eat! The flavours definitely need time to mingle, and be sure to properly drain the cucumbers to prevent things from being watery.

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The recipe is very good, however it doesn't take into consideration one thing: after you prepared the whole mixture, yoghurt, cucumbers, garlic etc., the mixture must be put in the refrigerator for AT LEAST 24 HOURS, so that the different aromas may mix. It is only after minimum 24 hours that the a real tzatziki is ready and tastes... TZATZIKI!

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I added about a tablespoon of fresh dill. I also used Greek yogurt and thus skipped the first 2 steps. A nice addition to souvlaki.

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Just the recipe I have been searching for! I added a 1/2 tsp of dill. I might reduce the vinegar a little bit next time, but I will be making this again for sure! I bought a pizza dough and baked it to serve with this. Wonderful!

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INCREDIBLE! I made this weekend for my very Southern family who usually won't eat anything too exotic. Went great with Spanikopitas that were served. I'll definitely add this to my usual list of "snacks" to keep around. Will probably make with lowfat Greek yogurt and no oil for the calories, but I've always loved this dish. I used 2 regular cucumbers and halfed the other ingredients because I wasn't making it for a large group but wanted it kind of chunky. The best, and easiest, Tzatziki recipe I'd ever seen. YOU HAVE TO TRY IT!

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This is my classic recipe as well, but I tend to use a bit more olive oil.

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Best that I've tried. used lemon juice instead of vinegar and saved time by using Greek yogurt. my kids loved it.

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I use fresh lemon juice instead of the vinegar but thats just my personal taste. Try roasted garlic instead of fresh garlic.....it adds a really refreshing taste. I have also added cream cheese at roon temp to thicken it as I don't like to waste time draining.Add extra lemon juice if you go with the cream cheese

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I had no experience making tzatziki before and the instructions for this recipe are very easy to follow for a novice like myself. I used red wine vinegar and after looking at some other recipe versions decided to add a 1/2 teaspoon of dill. Very delicious. The only thing is that I used a low fat yogurt. Be aware that if you do this the taste and texture will be inferiour to a version that uses a full fat Greek yogurt.

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I did not have white wine vinegar so I substituted rice wine vinegar. Served it with Chicken Souvlaki by Graybert and whole wheat pitas. Yummy! Family says this is a keeper!

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This was very simple to prepare but was a wonderful addition to our meal. I served this with Pork Souvlaki #39526, Tabbouleh, Hummus #8968, Armenian Rice #78147, & Mixed Seed Crisp Bread #82207. I made a few small changes (drained the yogurt 2-3 hrs in a coffee filter/sieve over the sink, added a bit of grated white onion to the cucumber, and also added Greek oregano and extra garlic) but this is a great recipe on its own ~ any changes I made were purely personal preference. Thanks for posting!

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