Tzatziki

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This Greek yoghurt cucumber sauce goes great as a dipping sauce for meats and vegetables, as well as being a required part of a gyro, which is how I usually use it. You can buy some at the store, but it's never as good as homemade, especially if you use some real quality ingredients, like local whole milk yoghurt. I use a local farm's yoghurt, and strain it myself using a permanent coffee filter (most grocery stores carry them) and I save the whey for other uses. A food processor makes the entire process very easy, but chopping the ingredients by hand, and mixing them in a bowl isn't that much work either.

Servings:
about 10
Preparation Time:
45 minutes

Tools

Ingredients

  • 1 1/2 cups of whole milk Greek yoghurt (or make your own from regular yoghurt the night before)
  • 1 medium cucumber
  • 2 cloves garlic, chopped
  • 1 Tablespoon lemon juice
  • 1 Tablespoon sea salt
  • 1 Tablespoon finely chopped fresh or freeze-dried dill
  • Sea salt and pepper to taste

Cooking Instructions

  1. Make Greek yoghurt the night before by putting a permanent coffee filter into a 2 cup pyrex measuring cup, and filling it with plain whole milk yoghurt. Many commercial yoghurts use powdered milk to thicken up the yoghurt, so I prefer to purchase mine from a local farm that I know uses only fresh whole milk.
  2. Peel the cucumber, cut it in half lengthwise, and scoop out the seeds. Slice into thick slices. Put the slices in a colander and sprinkle on the sea salt to draw out the moisture. Let it sit and drain for at least 30 minutes. Most of the salt will wash off with the liquid pulled from the cucumber.
  3. Place everything into your food processor and blend.
  4. Taste and adjust the salt an pepper levels.
  5. Put in a sealed container in the fridge for a couple hours before serving. It usually keeps for at least a week in the fridge, but rarely lasts that long.

Source:
Modified from a recipe found at Kalyn's Kitchen