google.com, pub-1183232341631896, DIRECT, f08c47fec0942fa0 Anders Cooks: Homemade Tzatziki

Sign Up For My Second Book

Purchase a coil bound luxury copy of my first book "Tinfoil Cooking" right here on my website. This book is printed on 80# stock and lays flat on your counter when open. You can also purchase a paperback version or an E-Book version on Amazon.ca or on Amazon.com. The book is also available all over the world on the Amazon platforms. My second cookbook is coming soon, stay tuned.

Homemade Tzatziki

Tzatziki


This is a great recipe that I got from my friend Julie. It does take a bit of work and patience but it is sure worth the time.

Ingredients:


  • 2 cups of 475 ml of full-fat yoghurt, 6% if possible
  • 2 minced garlic cloves
  • ½ cucumber, cored
  • 1 lemon, squeezed
  • salt
  • white pepper
Tzatziki and Trimmings. Photo by Sophie Mikat
Tzatziki and Trimmings. Photo by Sophie Mikat

Drain yoghurt in a sleeve with a coffee filter inside, place over a bowl. Yoghurt can be left to drain for 1-3 hours.

Next partially (leave a little bit of the skin) peel and core the cucumber. Then shred it with a coarse cheese grater. Squeeze liquid out of the cucumber by wrapping it in a cheesecloth. Then add a generous amount of sea salt to further remove liquid.

When yoghurt is ready, add 2 cloves of minced garlic, add cucumber, salt and white pepper.  Squeeze half a lemon and check the taste, add more lemon if desired.

You can now serve or leave it in the fridge overnight. The Tzatziki get stronger as it sits, if you find it too strong, just add more yoghurt.

Enjoy


No comments:

Post a Comment