Total Time
26hrs
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Line a sieve with a damp cheesecloth and place over a large bowl.
  2. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours.
  3. Peel the cucumbers.
  4. Cut them in half lengthwise.
  5. Using a teaspoon, scrape out and discard the seeds.
  6. Grate the cucumbers into a colander, using the large holes on a four-sided grater.
  7. Salt the cumcumbers and allow them to drain for 1/2 hour.
  8. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining.
  9. Squeeze the drained cucumbers as dry as possible and blot on paper towels.
  10. Place in the bowl with the marinated garlic.
  11. Add the drained yougurt and stir.
  12. Add a few grindings of fresh pepper and salt if necessary.
  13. Serve with toasted pita bread triangles.

Reviews

Most Helpful

June 11, 2001: I've been making tzatziki for years and this is the best one I've ever made. May 15, 2005: Used a chinois to drain the yogurt and it worked great. Much easier than a cheesecloth. Only drained for 3 hours, but turned out great again.

troyh May 15, 2005

Excellent, although for personal taste I would only use one spoonful of vinegar

Andy Jewell September 20, 2001

This is wonderful, but I would add 1 t dill weed or mint to give it a little flavor.

deb k November 10, 2002

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