Making Proper Tzatziki
A good bowl of tzatziki should be bright, sharp, and thick enough to hold its shape on a spoon. It relies on the balance between cool cucumber, pungent garlic, and the heavy creaminess of strained yogurt.
Mind the moisture.
Use thick, full-fat Greek yogurt—never standard low-fat varieties, which will separate. If you cannot find full-fat, strain your yogurt through cheesecloth for an hour before starting.
- Box grater
- Clean kitchen towel or cheesecloth
- Mixing bowl
- Microplane or chef's knife
What goes in.
- 1 cupfull-fat Greek yogurt
- 1 largeEnglish cucumber
- 2 clovesgarlic, finely minced or grated
- 1 tbspextra virgin olive oil
- 1 tspfresh lemon juice
- 1 tbspfresh dill, chopped
- to tastekosher salt
Wringing the cucumber
Place the grated cucumber in the center of a clean towel, gather the corners, and twist until no more liquid drips out. The pulp should feel dry to the touch before it hits the yogurt.
The method.
Prep the cucumber
Grate the cucumber on the large holes of a box grater. Sprinkle with a generous pinch of salt and let it sit in a colander for ten minutes.
Remove the water
Wrap the cucumber in a clean kitchen towel and wring it forcefully over the sink until it is completely dry.
Combine
In a medium bowl, whisk together the yogurt, garlic, olive oil, lemon juice, and salt until smooth.
Fold and chill
Fold the dry cucumber and fresh dill into the yogurt base. Let the mixture sit in the refrigerator for at least 15 minutes before serving to allow the garlic to mellow and the flavors to integrate.
Other turns to take.
Minted
Replace the dill with fresh mint leaves for a sharper, cooler profile.
Spicy
Add a small pinch of red pepper flakes or a teaspoon of finely minced chili for a subtle heat.
When it doesn't go to plan.
If using a standard cucumber with thick skin and large seeds, peel it and scrape the seeds out with a spoon before grating.
Microplaning the garlic ensures it disappears into the sauce; if you prefer texture, mince it finely with a knife.
Serve with a final drizzle of high-quality olive oil on top to round out the acidity.
The ones that keep coming up.
Can I make this a day in advance?
You can, but the garlic becomes significantly stronger the longer it sits. If preparing early, use half the garlic initially and adjust to taste before serving.
What if my yogurt is too thin?
If you don't have cheesecloth to strain it, look for a brand that labels their yogurt as 'Greek Style' and ensure it has no stabilizers like cornstarch.
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