- 2 kg good quality Greek yoghurt
- 5 cloves garlic, crushed
- 5 cucumbers, seeded and chopped into little tiny cubes or grated
- 5 tbs good Greek olive oil
- 5 tbs white vinegar
- salt
- Drain the yoghurt in a sieve lined with muslin cloth for at least 24 hours.
- Place the chopped or grated cucumber in muslin or a clean tea towel and gently wring out any excess water.
- Place the yoghurt in a bowl and fold through all the remaining ingredients, adding salt to your taste.
- Cover and place in the refrigerator until needed. 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.
This entry was posted in Sides, Snacks, The DIshes and tagged cretan, crete, cucumber, garlic, Greek Yoghurt, olive oil, tzatziki. Bookmark the permalink.
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