Homemade tzatziki to fall in love

Time

Preparation time: 15 min.
Rest period: 12 hours
Total preparation time: 12 hours 15 minutes

Make Tzatziki regularly for years. Minimalist but still - or maybe because - super yummy.

Yoghurt: either Greek / Turkish yoghurt, which comes a bit expensive.


I always buy the good cheap yogurt (for a family portion, 1 pallet).

Over a bowl I give a sieve into which I put a clean tea towel / napkin. I empty the yogurts and let them drain for several hours or overnight.

The next day I have nice solid yogurt.


Peel 2 cucumbers, core with a teaspoon and grate into a bowl.
Salt well.
After a while, squeeze the cucumber rasp several times. The cucumber water spills most of the salt out again.

Depending on the taste, cut more or less cloves of garlic into the smallest cubes and rub them with some salt on a wooden board with the blade of a kitchen knife to Mus.

Stir garlic, cucumber and about 2 tablespoons of good olive oil into the solid yoghurt and let it steep for a while.


Garnish with parsley.

This results in a wonderfully creamy tzatziki, which you can eat alone with some white bread or a few potatoes. (I always add a separate bowl full of parsley, and the parsley is always fresh and counteracts the smell of garlic.)

NB: I've also tried the version with curd cheese, it's not bad, it's a little bit riper and looks more like our herb quark. However, the taste does not match the pure yoghurt version. Also, I have yet to meet any Greeks who would have processed into his tzatziki quark.

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