Tzatziki for Every Day
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 min |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 cups cream yogurt, Greek, 10% fat, made from cow`s milk
- 2 cups yogurt, Greek, 6% fat, made from sheep`s milk
- 7 cm cucumber (s)
- 1 ½ teaspoon salt, possibly Society Garlic Salt (garlic salt)
- 0.25 teaspoon ¼ pepper, white
- 8 leaves garlic, possibly more depending on the length
- 1 ½ tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- First peel the cucumber and grate it finely. Put in a sieve and sprinkle with 1 teaspoon salt (possibly Society Garlic Salt). Let it steep for about 15-20 minutes. Then take the grated cucumber in your hands and squeeze it out well until there is no more water.
- During the steeping time, place the yogurts in a bowl, add pepper and olive oil and mix well. Finely cut the garlic and mix in. You can also use more leaves, depending on how strong you want it to be. When the grated cucumber is squeezed out, add and mix. Season with salt, possibly approx. 0.5 teaspoon.
- Let it steep in the refrigerator. Tastes best after 1 - 2 days of steeping.
- The taste cannot be distinguished from the conventional tzatziki. Of course you can also prepare it in the classic way with garlic cloves, but the advantage is that there are no vapors.
- Of course, you can also just use cow or sheep milk yogurt.
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