comments:
I'm not Greek but I make tzatziki every month that I think is pretty good. It's pretty simple to make. What part's not good when you make it? Probably the only "complicated" step is straining the yogurt. Make sure you use the whole fat greek yogurt. Use a simple strainer like this one and a big enough bowl that fits under it (I use a Crofton storage bowl), put down a lair of cheesecloth in the strainer, then pour out the 32 oz tub of yogurt onto the cheesecloth, cover it all with cling wrap and leave it in the fridge for about 8 hours. You can go longer but I recommend keeping the whey that separates because you may want to add some back in if the yogurt is too dry. This is a bit of a preference thing. I usually leave it in the fridge for 12 hours or more and add a bit of the whey back in until the consistency is how I want it. But keep in mind the cucumber will add a bit of water back in. After that it's just adding ingredients to the strained yogurt to your own taste. I slice the skin off 1.5 - 2 cucumbers and grate them on the large cut side of a box grater, then squeeze most of the water out of the grated cucumber. Then I grate 2 garlic cloves on the fine side of the box grater (only use 1 if you don't like a more garlicky tzatziki). Chop up fresh dill and mint, maybe about 1 table spoon or a bit more of each and then about a table spoon of lemon juice & olive oil (I recommend the Specially Selected Premium Sicilian Extra Virgin Olive Oil). I mix all of that together and then add salt & ground white pepper until it tastes right. I use it to make wraps with cooked chicken, red onion, and chopped apples on some Joseph's lavash bread.