Tzatziki (Greek Yogurt Sauce)
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Ingredients
2 c. plain yogurt1 large seedless cucumber
1-2 tsp Kosher salt
Juice from 1 lemon
2-3 cloves garlic, super finely minced
salt/pepper to taste
1 Tbsp chopped fresh dill or mint or both (optional)
" Ripping the 'whole' out of 'wholesome' "
Place 2 c. yogurtin a fine mesh sieve lined with two to three layers of cheesecloth or paper towels. Set the sieve over a bowl, fold edges of paper towels over top of yogurt, and place a large can of tomatoes or other equally weighted item on top for pressure.
Let this drain overnight.
Grate a large seedless cucumber on the largest holes of a grater into a bowl, toss with 1-2 tsp salt, and place into the same kind of setup as the yogurt. Let sit for a few hours to let the salt draw out the cucumber’s water, then squeeze the entire contents of the sieve over the sink.
In a bowl, combine the drained yogurt, squozen cucumber, juice from 1 lemon, 2-3 cloves of super finely minced garlic, and salt and pepper to taste.
Some people add a few teaspoons of fresh chopped dill.
Place 2 c. yogurtin a fine mesh sieve lined with two to three layers of cheesecloth or paper towels. Set the sieve over a bowl, fold edges of paper towels over top of yogurt, and place a large can of tomatoes or other equally weighted item on top for pressure.
Let this drain overnight.
Grate a large seedless cucumber on the largest holes of a grater into a bowl, toss with 1-2 tsp salt, and place into the same kind of setup as the yogurt. Let sit for a few hours to let the salt draw out the cucumber’s water, then squeeze the entire contents of the sieve over the sink.
In a bowl, combine the drained yogurt, squozen cucumber, juice from 1 lemon, 2-3 cloves of super finely minced garlic, and salt and pepper to taste.
Some people add a few teaspoons of fresh chopped dill.
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