Tzatziki is the go-to sauce for dishes across the Mediterranean. You will find yourself using it on classical entrees like lamb gyros, but it’s great on BBQ chicken or as a dip for crudites. Made with Greek yogurt, tzatziki will cut through spicy or fatty dishes, developing flavor with freshness. If you’re unfamiliar with standard yogurt’s cousin, Greek yogurt is thicker and heavier. A good amount of its moisture has been strained away, which leaves the yogurt better suited as a topping or an addition to a sauce.
Step One. Turn regular yogurt into Greek yogurt
Over a wide, deep bowl, stretch and secure cheese cloth. Pour your homemade yogurt into this strainer, and allow it to rest for several hours in the refrigerator. The longer you wait, the thicker your yogurt will become.
When your Greek yogurt is ready, you may save the separated whey in a clean, sealed jar for additions to other recipes.
Step Two. Prepare your cucumber and herbs.
Peel, seed and grate the cucumber. Mince the garlic. Chop the parsley and mint.
Step Three. Mix together
Combine the Greek yogurt, cucumber and herbs together, folding until they are well mixed. Refrigerate for two hours before serving.
Store the tzatziki in the refrigerator. It should be eaten within a day of being made, as the cucumbers will continue to give off moisture and break down the sauce.