How to Make Homemade Tzatziki
Tzatziki, a delicious dip that goes great with Garlic and Rosemary Pita Crisps, zucchini corn fritters, falafel, crackers, chicken, potatoes, salads and wraps. Super easy to make, you’ll love this homemade version.
Also Try: Creamy German Cucumber Salad, Rosemary Pita Crisps, Hummus
There are two critical stages to making a rich and creamy tzatziki – draining the yogurt (if using plain yogurt) and draining the cucumbers. Good news! You do not need to drain thick Greek or Icelandic yogurt. Draining plain yogurt and salting the cucumbers is an extra step, but the result is an incredibly smooth and creamy tzatziki.
Tzatziki – Draining the Yogurt
PRO TIP: This step is only necessary if you’re using regular plain yogurt. If you have thick labneh, Icelandic or Greek yogurt, you can omit this stage because it’s already super thick and creamy.
Line a sieve with a paper coffee filter. Pour yogurt into coffee filter. Let sit in fridge overnight or at minimum 30 minutes. The whey will drain out of the yogurt leaving you with a rich and creamy yogurt that’s very similar to Greek yogurt. You can use the drained whey in place of buttermilk in baking or to start a ferment.
Tzatziki – Draining the Cucumbers
Another important step to getting rich creamy tzatziki is to remove as much water content from the cucumbers as possible. To do this pour about 1/2 tablespoon of salt over the shredded cucumbers. Stir well to ensure the cucumbers are well coated. Allow to rest for 15 min. Drain off the pool of liquid and squeeze the rest of the cucumbers to get them as dry as possible. You can use any type or size of cucumber you prefer.
If you’re cucumber is very seedy, cut out the seeds before shredding.
Peeling or Not Peeling Cucumbers
Whether or not to peel the cucumbers and remove the seeds, really depends on your personal preference and the type of cucumbers you’re using. If you have young cucumbers or nice English long cucumbers with soft skins – go ahead and leave the skin on. If your cukes don’t look so great or have any bitterness – you’ll want to peel and de-seed them. To remove the seeds, slice in half lengthwise and use a spoon to scoop out the inside.
Can You Use Zucchini in Tzatziki?
Yes, you can! Use zucchini just like you would a cucumber. Shred, salt and drain just like you would the cucumber. You can also use half zucchini and half cucumber.
Raw zucchini has a very mild flavour and will not alter the flavour of the tzatziki. The biggest flavour makers in tzatziki is the yogurt, garlic, dill and lemon juice – if you’ve got those it won’t matter if you use cucumber or zucchini!
Recipe for Homemade Tzatziki
Homemade Tzatziki
Ingredients
- 1/2 cup sour cream
- 1 cup plain yogurt or Greek or Icelandic Yogurt
- 2 cups grated cucumber 1 long English cucumber
- 1/2 tbsp salt
- 2-3 cloves garlic minced
- 1 tbsp canola oil
- 1 tbsp lemon juice
- 1 tbsp chopped fresh or frozen dill
- salt and pepper to taste
Instructions
- In a small bowl, combine sour cream and yogurt. Mix well and place mixture in a sieve lined with a coffee filter. Allow to drain for at least 30 minutes for thick and creamy tzatziki. Skip this step if using thick Greek or Icelandic yogurt.
- Peel, slice in half lengthwise, remove seeds (if needed) and grate cucumber.
- Place grated cucumber in a bowl and add 1/2 tbsp salt. Let rest for 30 minutes to draw liquid out of the cucumbers.
- Drain cucumbers and squeeze dry. The more moisture you can remove, the thicker and creamier your tzatziki will be.
- Mix drained cucumbers with drained yogurt mixture.
- Stir in remaining ingredients.
- Let it rest before serving to really let flavors to blend together. But of course, you can enjoy it right away!
Video
Notes
Nutrition Facts (per serving)
Have you tried making homemade tzatziki?
Thx so much for this recipe. Our neighbour just gave us a bag of cucumbers and I wasn’t sure what I’d do with them. Now I know!
Glad the timing worked out! Hope you enjoy this recipe as much as we do.