About this recipe:There are two keys to my version of this classic Greek recipe - straining the yoghurt for 24 hours and roasting the garlic. The former ensures that the tzatziki is a gorgeously rich (not runny) consistency, and the latter imparts a mellow garlic flavour. I use more than five cloves of garlic sometimes - it all depends on your mood!
1 (500g) tub Greek yoghurt
5 cloves roasted garlic, mashed
2 tablespoons lemon juice
15 fresh mint leaves, chopped
2 tablespoons olive oil
salt to taste
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Method Prep:10min › Extra time:23hr50min › Ready in:1day
Place yoghurt in a paper coffee filter, piece of kitchen roll or 4 layers of muslin (cheesecloth) set in a strainer or colander, and then set over a bowl to catch the liquid. Allow yoghurt to strain for 24 hours in the refrigerator.
Peel and grate the cucumber, squeeze out excess water; place into a bowl. Add strained yoghurt, garlic, lemon juice, mint and olive oil; mix until combined. Season to taste with salt; chill before serving.