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Mrs Androulakis' Tzatziki

Τζατζικι

Course Side Dish
Cuisine Greek
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 2kg Good quality Greek yoghurt
  • 5 cloves Garlic crushed
  • 5 Lebanese cucumbers peeled, de-seeded and grated
  • 5 tbsp Extra virgin olive oil
  • 5 tbsp Greek white wine vinegar
  • Salt to taste

Instructions

  1. Drain the yoghurt in a sieve lined with muslin cloth for at least 24-48 hours to remove all of the excess liquid.

  2. Place the grated cucumber, tossed in a little salt, in a seperate piece of muslin or a clean tea towel. Gently wring out the excess liquid from the cucumbers.

  3. Place the yoghurt in a clean bowl and fold through all of the remaining ingredients, adding salt to suit your taste.

  4. Cover the tzatziki with cling film and place in the refrigerator until required. It is good to make a few hours ahead of when it will be used so that the garlic aroma and taste has time to settle in the yoghurt.

Recipe Notes

Note: In Australia, Joanne recommends using "Yalna" Greek style yoghurt. Baba, on the other hand suggests using "Black Swan" Greek style yoghurt. I like using Meredith Dairy Sheep Milk Yoghurt or Dodoni.