recipe

Let me start by saying this . . . while I like this recipe it does not taste as good as the real stuff. I tell you it is hard to make ethnic food but it is tasty especially over tomatoes, lettuce, and fresh mozzarella! I only make half of the recipe and don't follow the directions at all . . . I just mix it all together but if I notice any visible liquid from the yogurt of cucumber then I do drain it.

Tzatziki
32 oz plain yogurt
1 large cucumber; peeled and shredded
5 cloves garlic, minced
3 tablespoons white vinegar
1/4 cup virgin olive oil
salt to taste

1. Place cheese cloth over medium bowl and strain yogurt 6 hours in the refrigerator, or over night.
2. Drain as much excess liquid from the cucumber and garlic as possible.

Again, I don't follow the above directions . . . I have used fat free plain yogurt and regular plain yogurt and don't notice that much difference. I also thought that 5 cloves of garlic was a little overpowering so don't use that much any more. The first time I made it I just threw it all in the blender but DO NOT do that because it will turn to water. I do shred the cucumber in a small processor and then drain the liquid before mixing it all together. Remember the longer it sits the better it gets.

Let me know what you think!