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You can also use Icelandic Skyr which is a thicker kind of yoghurt which means you don't have to drain the cucumber as much.
Excellent!! Use lots of freshly cracked black pepper, fresh dill, and the best yogurt you can afford. I left the peel on the cucumber which made it healthier and a brighter green.
I've made this four times and loved it, but I started off using just 1/2 tsp, then 1 tsp salt on the cucumbers. Today I tried the full tablespoon and its no-where near as good. The salt on the cucumbers ABSOLUTELY needs to be reduced to 1 teaspoon, not 1 tablespoon, and I wonder if that was just a typo when the recipe was input? Others have complained of a watery result and I'll say: 1) you HAVE to use GREEK yogurt. It should be thick enough to stand a fork up in. 2) after salting and pressing for 30 minutes, ring out the cucumber. I'd suggest wrapping them in a smooth towel if you have one and squeezing with all your might. (The cucumber bits will get caught in the loops of a terry towel, and will be too wet for a paper towel probably.) I also leave the skin on the cucumber which works perfectly fine--just a bit more color and texture. I serve this with Greek pilaf rice and Iranian kubideh (basically, lamb meatball).
The flavor was off and the sauce was way to thin. Will not make again, I'm going to look for a different recipe.
This came out very good! I cut the recipe by 3 since I only had one cup of whole fat Greek yogurt and 1 English cucumber (used half if the recipe). I definitely didn't need more salt since the cucumbers are salted while drying out. I was worried it would be too salty but drying the cucumbers with a paper towel wiped off some of the salt. I sliced the other half of the cucumber and plan on dipping them into the tzatziki sauce for a healthy snacks. Thanks for the great recipe!
Great Greek Yogurt Recipe. I made it and it was delicious. Regards and thanks again for share this.
Made this recipe for the first time today and totally LOVE it! I used the recommended greek cheese, and made sure to sweat the cucumbers. It turned out thick, rich and tasty, a staple in my recipe box for sure!!
My sauce came out watery and pretty bitter. Note to self for next time, make sure the cucumber is sweet and not bitter. Also the recipe does not mention this but use yogurt WITH FAT, that's super important and helps reduce the bitterness. I wish I had known before making mine. Also make sure to cut out all the seeds in the cucumbers and salt them well. The recipe will come out very watery, which is kind of gross.
This was an okay sauce. I've made other versions of tzatziki sauce that I liked better. This one came out a little thinner than I would have liked. I think it's because the recipe has you blend the cucumber and spices before adding to the yogurt. In previous recipes I've tried, you just dice the cucumber and add the seasonings to the yogurt instead of blending it all up to make a puree. I probably won't be making this recipe again.
Mmmmm.....turned out just right! Incredibly easy. I used dill and look forward to trying it with mint. I had to use a regular cucumber and just seeded it. I halved the recipe and it made a lot. Thanks for posting the recipe!