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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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After visiting Greece I tried many recipes for Tzatziki and just couldn't get that thick Greek yogurt consistency. This recipe from Cooking Light is just what I have been looking for! Ingredients:
32 ounces plain fat-free yogurt |
1 1/2 cups grated cucumbers (no seeds) |
3/4 teaspoon salt, divided |
2 tablespoons fresh mint, chopped |
1/4 teaspoon fresh coarse ground black pepper |
2 minced garlic cloves |
1 tablespoon extra virgin olive oil |
Directions:
1. Line a colander with coffee filters and place it in a large bowl.
2. Put the yogurt into the colander cover with wrap and let the yogurt sit in the fridge overnight (8-12 hours).
3. Discard liquid and spoon your nice thick yogurt into a large bowl.
4. Cover and refrigerate.
5. Put grated cucumber in a sieve and sprinkle with 1/2 tsp of the salt.
6. Mix well and let sit for 20 minutes.
7. Then squeeze until as dry as possible (blot with a paper towel).
8. Mix the cucumber, 1/4 tsp salt, mint, pepper, garlic and olive oil with the yogurt.
9. Let sit for several hours so that the flavors can blend.
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