I received a sample box of Tillamook greek yogurt to try, all opinions are my own
I love Greek food, LOVE it. So naturally I love Tzatziki sauce. I love to make Gyro’s, Greek Salad and I’m currently working on a Greek Burger. So I’ve made like 4 batches of this recently while I’m recipe testing! Mmmm
This recipe is based off of a THICK greek yogurt, if your yogurt isn’t thick enough you’ll need to strain it for awhile. It all depends on how thick you like your sauce.
You can either use a tea towel, gather and tie it to a wooden spoon over a bowl, or I find it easier to use a few paper towels in my pasta strainer over a bowl.
- 16 oz Tillamook Farmstyle Greek Yogurt
- 1 medium cucumber, peeled, seeded, and finely chopped
- Pinch kosher salt
- 3 cloves garlic, finely minced
- 1 Tbsp olive oil
- 2 tsp red wine vinegar
- 5 to 6 mint leaves, finely minced
- Place the yogurt in a tea towel or two paper towel
- Gather up the edges, place in a strainer
- Strain for 2 hours
- Place the chopped cucumber in a tea towel or paper towels and squeeze to remove the liquid
- In a medium mixing bowl, combine the strained yogurt, squeezed cucumber, salt, garlic, olive oil, vinegar, and mint.
- For smooth finish put in food processor
- Store in the refrigerator in an airtight container for up to a week.
Also mint leaves vary in size, if I have really small ones I use even more than the 5-6. I usually puree it in my food processor, taste it (a good cook is always tasting) and add more leaves until ALMOST as strong as I want it, it will strengthen in the fridge a bit.
If you didn’t strain your greek yogurt it will still taste amazing, but it will be runnier. I like to strain mine and end up with a thicker version. But it’s totally a personal preference.