Traditional Tzatziki
A proper tzatziki should stand up on a spoon rather than slide off. It is an exercise in restraint, letting the sharp bite of garlic meet the cool, creamy base of strained yogurt.
The moisture is the enemy.
Use thick, full-fat Greek yogurt and handle the cucumber with purpose to ensure the final result is dense and stable.
- box grater
- cheesecloth or clean kitchen towel
- mixing bowl
- whisk
What goes in.
- 16 ozfull-fat Greek yogurt
- 1 largeEnglish cucumber
- 2 clovesgarlic, minced into a paste
- 1 tbspextra virgin olive oil
- 1 tbspfresh dill, finely chopped
- 1 tspred wine vinegar
- 1/2 tspkosher salt
Extracting the liquid
Place the grated cucumber in a cheesecloth and wring it over the sink until no more liquid emerges; if you skip this, the salt will pull the water out later and ruin the texture.
The method.
Prepare the cucumber
Grate the cucumber on the large holes of a box grater. Sprinkle it with a pinch of salt and let it sit for ten minutes.
Wring dry
Transfer the cucumber to a clean kitchen towel or cheesecloth. Twist the cloth tightly over the sink, squeezing until the cucumber is nearly dry.
Make the garlic paste
Smash the garlic cloves with the flat of your knife and a pinch of salt until it turns into a smooth, wet paste.
Combine
In a medium bowl, whisk the yogurt, garlic paste, olive oil, and vinegar. Fold in the dried cucumber and chopped dill.
Chill
Cover and refrigerate for one hour before serving. This allows the garlic to mellow and the flavors to integrate.
Other turns to take.
Minted
Replace the dill with fresh mint leaves for a brighter, sharper profile.
Lemon-forward
Substitute the vinegar for a squeeze of fresh lemon juice to highlight the acidity.
When it doesn't go to plan.
Always use garlic that has been mashed into a paste; large chunks of garlic provide a harsh, uneven bite.
Do not use non-fat yogurt; the lack of milk solids makes for a thin, runny final product.
Serve with a drizzle of olive oil and a few sprigs of dill on top to finish.
The ones that keep coming up.
Can I use regular yogurt instead of Greek?
No. Regular yogurt contains too much whey. If you must, strain it through a coffee filter in the fridge for 4 hours first.
How long will this stay fresh?
It is best consumed within 24 hours. After that, the garlic flavor intensifies significantly and the cucumber may lose its bite.
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