Tzatziki

400 gr

strained yogurt

2-4 clov.

garlic (pureed)

2 tbsp

wine vinegar

6 tbsp

olive oil

cucumber

1 tbsp

chopped dill

Some chopped mint

A little bit of salt

Instructions

The tzatziki should be creamy and have a balanced flavor.
Grate the cucumber almost vertically on the grater, in order to avoid grating the cucumber seeds.
Place the shredded cucumber in a colander, salt to taste, and mix. This will help it release a lot of its liquid.
To drain it even better, put it in a clean towel.
Take the edges of the towel and twist them slightly. With the pressure, all the moisture of the cucumber will be removed and it will dry properly.
Put the yogurt and the pureed garlic (from 2-4 cloves) into a bowl.
Add the wine vinegar, the oil, and mix with a spoon.
Check for salt and acidity, and correct if needed.
Finally, add the dill and mint.
Stir and chill the tzatziki in the refrigerator.
Serve cold with a few drops of olive oil.

It can be stored in a glass container, well covered, for 3 days. After the first day, it is even more delicious and aromatic.
It is very important that the yogurt of choice for our tzatziki is strained or from a bag. If making a large quantity, we want it firmer. Use a cheesecloth, put the yogurt in, and fold it from the edges. Leave it hanging in a cool spot in the kitchen, from 4 hours up to a whole night. If it is summer, put it in the refrigerator in a colander. This way, it will drain very well and then its texture will be creamy.
Use very good olive oil and the result will reward you. But don’t overdo it with the quantity. It needs just enough oil to get the perfect creamy texture when mixed.