Tzatziki

By mhatkinson

Ingredients

• Optional:
• 4 cups plain yogurt, regular or nonfat
• 2 or 3 large cucumbers, peeled and seeded
• Salt
• 2 to 4 garlic cloves (or more to taste)
• 1 tbsp fresh lemon juice
• 1 tbsp high quality olive oil
• freshly ground pepper
• 1/4 cup freshly chopped mint leaves (or to taste)

Details

Adapted from geocities.com

Preparation

Step 1

Line a sieve with either a double thickness of dampened cheesecloth or linen tea towel. Spoon in yogurt and set the sieve over a bowl. Refrigerate for two to three hours or until yogurt is about half its volume, nicely thick and creamy.

Shred or cut cucumber into julienne strips. Place in a colander in sink or over a bowl, sprinkle generously with salt, mix well and let drain for at least 30 minutes, preferably an hour. Rinse and gently pat dry.

Press the garlic into a bowl and using a fork, mash it with a little bit salt. Add the thickened yogurt, cucumber, lemon juice, olive oil, and if desired, the pepper and mint. Mix well. Serve or refrigerate up to two days so flavors will mingle. Stir again before serving and sprinkle with additional minced mint leaves if desired.

Recipe may be cut in half.