Easy Tzatziki Sauce With Greek Yogurt

How to Make Authentic Greek Tzatziki Sauce

This is the only tzatziki recipe you'll ever need! The key? Strained Greek yogurt—regular yogurt just won’t cut it. If you don’t have strained yogurt, you can easily make your own using Balkan-style yogurt. Just make sure it has at least 6% fat for that rich, creamy texture. Trust me, it makes all the difference!

Fresh grated cucumber, garlic, olive oil, lemon juice, and dill (or mint) bring everything together for that classic, refreshing taste. It’s perfect as a dip, spread, or sauce for grilled meats, gyros, or just some warm pita. Once you try homemade tzatziki, you’ll never go back to store-bought!

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500 g Strained Balkin Style Yogurt
1/2 Cucumber
1 tbsp White Wine Vinegar
1 tbsp Dried Dill Or 1/4 cup Fresh Chopped
2 Cloves Of Crushed Garlic
1 tbsp Olive Oil
Salt & Pepper To Taste

So, to make greek yogurt from balkan style yogurt, you’re going to need to get the excess whey out. Place a strainer over a bowl and line with some cheesecloth. Pour your yogurt in. I am using my own homemade yogurt for this. So far, I have not strained it. Once your yogurt is covered, place in the fridge overnight. I would wait 24 hours, but 8-10 will work fine. The thicker the better.

So, mine is already ready! Magic. So you’ll take yours out of the fridge. It will be a lot thicker as the whey has drained off.

So let’s move on to making the tzatziki.

First you’re going to want to peel a few sides off your cucumber to help remove some of the tough skin. Now, take a large size grater and grate the cucumber. Add to a bowl and add a pinch of salt. This is going to help extract all if those cucumber juices, which will make the tzatziki watery. And we don’t want that after we spent all that time trying to thicken our yogurt. Place aside while we prepare the rest.

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Place the yogurt in a bowl, add 2 cloves of garlic, 1 tbsp white wine vinegar, 1 tbsp olive oil, and 1 tbsp of dried dill weed.
Back at your cucumber, it should now be sitting in a bowl of its own juices. Our goal is to separate the juice from the water. Take the grated cucumber in your hands and squeeze as much of the juice out of it as you can. Once all the juice is squeezed out, add the cucumber to the mixture .

Season with salt and pepper.

Take a spatula, mix all the ingredients together.

This is best when served after letting the flavours get to know each other in the fridge for 10- 24 hours. Serve it with some pita bread or a healthier option, carrot sticks.

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[Ter]

OMG!!! I love 💕 this!! The cucumbers 🥒 here in Texas can get rather large. Can u suggest a proper amount once drained? I MUST make this!!! *SHARED*

[rinasa]

Hi fellow Calgarian!! It’s so nice to see a YouTube from my city! Also thank you for the recipe! I’ve been searching high and low for a tzatziki recipe that uses dried dill as fresh is hard to find.

[calorieeconomics]

Nice! I’ve been looking for a good tzatziki recipe

[shannonhussey]

My favourite! Not joking. Pita, potatoes, carrots, chips, crackers, chicken.... it’s all just a vessel to eat more and more and more of

[sddunlop]

Looks yummy but i got to take the seeds out first, yummy stuff ..

[Harthmaul]

Mmmmm Tzatziki... I'm a totally inexperienced cook but I'll give this a try this weekend and see how an amateur compares to the master! :P

[douli]

Take out the dill and the peper. Then you will have the authentic recipe. Garlic makes tzatziki hot, not the peper.

[graceanne]

I personally would not consider this an authentic recipe. I worked in Greece for a year in a restaurant and go every year. Never one time in the 30 years I have been going to Greece have I ever had tsatsiki with pepper or vinegar in it. Lemon if you want acid. It does not usually have dill either but if you must have it, you use fresh, never dry.

[JK-photo]

Slow down and Pronounciate the ingreedents! It was so muddled and then changed type of yogurt from strained to home made? WTF? Yogurt is in my house maybe two times a year, and that is to only cook with. I could not follow this.