Guest guest Posted April 29, 2009 Report Share Posted April 29, 2009 Parts of this recipe I got from all over (the info under the title might have even come from a close tzatziki recipe someone else posted on this group). I made this for dinner last night and ate it with pita chips and a cut up baguette - sooo delicious! Tzatziki Greek yoghurt can be found in most supermarkets. But if you can't find Greek yoghurt, you can use regular plain yoghurt, but you will need to make a cheese out of it by draining the liquid off through cheesecloth first. Line a colander with several layers of cheesecloth and add the yoghurt. Put the colander over a bowl and into the refrigerator for 24 hours. Ta da, cheese! Ingredients 1 medium cucumber salt 1 cup Greek yogurt 1 tbsp red wine vinegar 2 minced garlic cloves 1 tablespoon finely minced fresh dill (optional, for topping) Freshly ground black pepper Sea salt, to taste Method Peel and cut the cucumber, first scoop out the seeds and then cut the cucumber into little thin strips. Drain them of as much water as possible by either salting them or squeezing the water out. Put the dry cucumbers in a bowl, add the yogurt, vinegar, garlic, and freshly ground black pepper. Stir together. Taste for salt. Cover with plastic wrap and chill for at least 2 hours so the flavors can marry. (I started eating it right away and it was still delicious, but it takes longer for the garlic to seep through the yogurt). As for experimenting, I'm moving in a month into a place I won't need to cook anymore, so my goal is to try and use up everything I have in my cupboard with only very few emergency grocery store visits (I'm a 21 year college student - it's exciting to see how far my money can go). So for lunch today, for example, I'm making lentils with corn, tomatoes, and spinach, topped with some plain yogurt and feta cheese. I've noticed that those bags of spinach go a long way and last forever. I cant wait to see the crazy things I can put together with the ingredients hidden in my cupboards... Quote Link to comment Share on other sites More sharing options...
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