Tzatziki VII

Recipe View Strain the Yogurt (4 hours): Place the yogurt in a large square of double cheesecloth set over a bowl. Gather the edges of the cheesecloth and tie them together to form a sack. Hang the sack over the bowl (you can use a wooden spoon or skewer to suspend it) and let the excess liquid drain in the refrigerator for at least 4 hours, or preferably overnight. This step is crucial for achieving the desired thick and creamy consistency.

Recipe View Prepare the Cucumbers (15 minutes): Peel the cucumbers and halve them lengthwise. Use a spoon to scrape out the seeds. Shred the cucumbers using a box grater or food processor. Place the shredded cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This prevents the tzatziki from becoming watery.

Recipe View Mince the Garlic (5 minutes): Finely mince the peeled garlic cloves. You can use a garlic press if preferred.

Recipe View Combine Ingredients (10 minutes): In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt, and pepper. Add the strained yogurt, squeezed cucumbers, and minced garlic. Stir well to combine until all ingredients are evenly distributed.

Recipe View Chill and Serve (30 minutes minimum): Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, taste and adjust the seasoning with additional lemon juice, salt, or pepper as needed. Garnish with a drizzle of olive oil and a sprig of fresh dill.