Time 3h Yield 3 1/2 Cups, 12 serving(s) Number Of Ingredients 7 Steps:
Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel. In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it. ** If you can’t find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream. You can skip this draining process, if you want, but you will have a moderately messier, runnier result.
Time 8h20m Yield 40 Number Of Ingredients 9 Steps:
Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
Time 20m Yield 10 Number Of Ingredients 7 Steps:
If you do not have Greek yogurt (very thick yogurt), line a colander with paper towels and place plain yogurt into it. Cover with more paper towels to drain excess liquid for 15 minutes or longer. Shred half a cucumber, place in a colander, sprinkle with 1/2 teaspoon salt or to taste and let sit for 15 minutes. Press excess liquid out. In a small bowl, mix together 1 cup Greek yogurt or yogurt cheese, shredded and pressed cucumber, 2 minced cloves garlic, 1 teaspoon lemon juice and 2 teaspoons olive oil. Refrigerate until ready to serve. The longer it sits, the more the garlic melds with the other ingredients. If the sauce looks runny, stir the liquid back in. The German presentation is to garnish with sprigs of fresh dill or chopped fresh dill or drizzle with a little extra-virgin olive oil over the dish.
Time 10h25m Yield 16 Number Of Ingredients 7 Steps:
Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight. Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours. Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.
Yield Makes about 2 cups Number Of Ingredients 7 Steps:
Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain. Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature until tzatziki tastes garlicky, 15-20 minutes; discard garlic. Stir in mint just before serving. Do Ahead Tzatziki (without mint) can be made 3 days ahead. Cover and chill.
Time 15m Yield 2 cups, 6 serving(s) Number Of Ingredients 7 Steps:
In an airtight container (that can hold 2 cups), combine the yogurt, salt, and the garlic. Peel the cucumber, and remove the seeds if they are large. Finely chop the cucumber. Squeeze the cucumber bits to get rid of any excess liquid, then add it to the yogurt. Stir in the dill, pepper, and the vinegar. Mix thoroughly. Cover and refrigerate for up to two days.
