Tzatziki (Greek Yogurt Sauce)

1. 1

   The night before you plan to make the tzatziki (or at least 8 hours before), strain the yogurt by lining a fine mesh sieve with a paper towel or cheese cloth. Place the sieve over a bowl. Put the entire quart of yogurt in the lined strainer. Cover with a sheet of plastic wrap and refrigerate for 8 hours or longer.

2. 2

   After the yogurt has been strained and is very thick, pour off the liquid. Rinse out the bowl and place thickened yogurt in the bowl. Use a box grater to grate the entire cucumber onto a tea towel or thin towel, peel and all (unless you're using a regular cucumber, then you should peel it first). Use the towel to squeeze out as much of the cucumber juice as possible.

3. 3

   Add all ingredients into the bowl with the yogurt. After stirring everything together, taste and add more salt, vinegar and olive oil as necessary. Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.