To make the best tzatziki you really have to strain the yoghurt for 24 hours, or the consistency will be runny and not thick enough.
500g plain Greek yoghurt
5 cloves roasted garlic, mashed
2 tablespoons lemon juice
15 fresh mint leaves, chopped
2 tablespoons olive oil
salt to taste
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Directions Preparation:10min › Extra time:23hours50min › Ready in:1day
Place yoghurt in a paper coffee filter or 4 layers of muslin (cheesecloth) set in a strainer or colander, and then place over a bowl to catch the liquid. Allow yoghurt to strain for 24 hours in the refrigerator.
Peel and grate the cucumber, squeeze out excess water; place into a bowl. Add strained yoghurt, garlic, lemon juice, mint and olive oil; mix until combined. Season to taste with salt; chill before serving.