Easy and delicious, that’s what this homemade tzatziki is! I use my homemade yogurt for it, and strain it to make a Greek yogurt. It’s great for dipping lightly grilled pita, and for souvelaki. You just have to plan a few hours ahead so you can strain the yogurt, unless you’ve bought some already thick Greek yogurt.
What you need:
2 cups yogurt, not low-fat
cheesecloth for straining
1 clove garlic, minced (or more if you like it really garlicky)
1/2 english cucumber, grated
salt and pepper to taste
fresh mint, optional
What you do:
1. Line a sieve with cheesecloth and place the yogurt into the cheesecloth. Refrigerate for a few hours or over night to and allow it to drain. Pour off the liquid that is drained.
2. Grate the cucumber and squeeze it so you get as much liquid out of it as you can.
3. Add the garlic, salt and pepper to taste, and optional mint. Mix it all up.
I like it best when it’s not served straight out of the fridge, so if you keep it in the fridge, you might want to take it out a little while before serving.