Tzatziki

Debbie Chadwick's Note:

After visiting Greece I tried many recipes for Tzatziki and just couldn't get that thick Greek yogurt consistency. This recipe from Cooking Light is just what I have been looking for!

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 12.25 cup

• 32 ounces plain fat-free yogurt
• 1 1/2 cups grated cucumbers (no seeds)
• 3/4 teaspoon salt, divided
• 2 tablespoons fresh mint, chopped
• 1/4 teaspoon fresh coarse ground black pepper
• 2 minced garlic cloves
• 1 tablespoon extra virgin olive oil

Directions:

1. Line a colander with coffee filters and place it in a large bowl.
2. Put the yogurt into the colander cover with wrap and let the yogurt sit in the fridge overnight (8-12 hours).
3. Discard liquid and spoon your nice thick yogurt into a large bowl.
4. Cover and refrigerate.
5. Put grated cucumber in a sieve and sprinkle with 1/2 tsp of the salt.
6. Mix well and let sit for 20 minutes.
7. Then squeeze until as dry as possible (blot with a paper towel).
8. Mix the cucumber, 1/4 tsp salt, mint, pepper, garlic and olive oil with the yogurt.
9. Let sit for several hours so that the flavors can blend.

Reviews

[ICU Marie]

I am making this one for the second time, I love it, it is fresh, delicious and healthy! Nice to bring to work for parties! Marie Conny, Buffalo NY

[Heather U.]

Terrific tzatziki, Debbie-- we enjoyed this very much. I added about a tablespoon of fresh dill weed in addition to the mint. Nice complement to gyros, and I suspect it'll be good with salmon too. I didn't think about making this far enough in advance to drain the yogurt overnight, so I wrapped it in cheesecloth, and manually squeezed as much liquid out as possible. I also used my ricer to squeeze the heck out of the shredded cucumber. Seemed to do the trick. Thanks for posting!