Summary

Ingredients

• 500 g quark, lean
• 2 cups yogurt, low in fat
• some milk and cream
• 2 cucumber (s)
• 1 bulb garlic (approx. 8-0 cloves)
• salt and pepper

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Instructions

1. Mix the quark and yoghurt and mix with the cream and milk until creamy.
2. Peel the cucumbers, cut in half and scrape out the core. Then grate the cucumber halves, place in a colander and drain. If it has to be done quickly: add a little salt to the grated cucumber, let it soak in briefly and then squeeze it out vigorously. After draining, squeeze out a little more and then add to the quark-yoghurt mixture. Finely chop the garlic and grind to a pulp with coarse salt and a large knife (salt serves as a rubbing agent) and add to taste. Mix everything well and season with salt and pepper.
3. The tzaziki tastes best when it has been able to go through one night. But also fresh, of course.
4. We eat it with grilled food, with raclette or simply with bread with raw ham.
5. It also tastes delicious simply with a piece of baguette.