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My Tzatziki

Source of Recipe


My version of a recipe from “Mediterranean Light” by Martha Rose Shulman



List of Ingredients



• 4 c. plain low-fat, non-fat or full fat yogurt
  
• 1 long English cucumber, peeled or not – your choice
  
• Salt
  
• 2 – 4 large garlic cloves (more to taste)
  
• Juice of ½ lemon
  
• Freshly ground black pepper
  






Instructions



1. Line a sieve with a double thickness of cheesecloth. Pour in the yogurt and place the sieve over a bowl. Refrigerate for 2 – 3 hours.
   
   
2. Meanwhile, slice the cucumber paper-thin. Place slices on a paper towel-lined cooky sheet and salt generously. Add more paper towels on top and put another cooky sheet on top of that. Weight down with a can. Let sit for an hour. Cut the slices into a thin julienne.
   
   
3. Place the thickened yogurt in a bowl and whisk until creamy. Mash the garlic with a little salt in a mortar and pestle (or a bowl w/ a spoon or put the garlic through a press) until you have a smooth puree. Stir into the yogurt.
   
   
4. Stir the cucumbers into the yogurt and add the lemon juice and pepper and salt to taste. Serve chilled.
   
   






Final Comments


Makes about 2 – 3 cups.

I sometimes add fresh parsley and/or chives.