Skinny tzatziki

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I've been trying to learn how to make a great tzatziki for a while, but until yesterday, mine was always watered down and never held up very well. However, yesterday I learned the secret gauze. To get the right consistency and thick, creamy tzatziki, you need to remove excess water from both the yogurt and cucumber, and the viola comes out perfect. I like to eat tzatziki with a lot of things from skewers from the Middle East, chicken, vegetables and in sandwiches, the meatballs in the photo will come tomorrow.

Skinny tzatziki

PREPARATION TIME: 4 hours COOKING TIME: 30 minutes TOTAL TIME: 4 hours, 30 minutes


  • 1 pound nonfat Greek yogurt
  • 1 U of English cucumber, diced
  • 2 U minced garlic cloves
  • 3 tablespoons fresh dill, chopped
  • 1 tablespoon. lemon juice
  • salt and pepper

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Place the yogurt and cucumbers in cheesecloth on a sieve and place them in the refrigerator to drain for 3-4 hours. If you don't have gauze, you can also use paper towels, but it won't work as well.


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Once the yogurt has drained, add the garlic, lemon juice, salt, and pepper. Stir well and return to the fridge for at least 30 minutes for the flavors to mix. Enjoy.


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