750 ml of firm yogurt *
1/2 an English cucumber, seeded and half peeled *
1/4 cup fresh mint, chopped
1 tbsp fresh lemon juice *
2 tbsp olive oil
1 garlic clove, crushed.
salt & pepper
So place all yogurt in cheese cloth and hang over a tall container for 24 hrs in the fridge, let drip.
You will end up with 500ml of a cheese like yogurt.
You may seed and salt cucumber for the same 24 hrs, then rince to get all salt out*.
Next day, do this early in the morning if you are having the Tzatziki for supper. Get ride of water at bottom of yogurt, place yogurt in big enough bowl. Rinse and chop cucumber, add to yogurt. Add lemon juice, olive oil, garlic, salt & pepper and mint. Mix well, you might want to adjust lemon juice and olive oil to taste.
Serve with pita bread, Shish Kababs, Fish etc etc etc. No, not on your morning toast.... then again...
* I suggest Liberté Méditerranean Plain Yogurt. If you know of another firm less fat yogurt, go ahead.
I have tried a more liquid yogurt, it all drips through the cheese cloth.
* I don't salt and drain the cucumber, just make sure you eliminate the seeds, this is what makes cucumber watery.
* I half peel the cucumber just to leave some color in the Tzatziki, and the skin of English cucumbers is easy to digest.
* I have tried vinegar instead of lemon juice, its ok but it comes in second and third choice, and use less, tast and adjust.
So there you go...... enjoy!