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Homemade 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.


  • 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.


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