Tzatziki

For the tzatziki, line a large hair strainer with a kitchen towel and place over a weidling. Pour in the yogurt and let it drain for at least 2 – 3 hours.

This will create the typical creamy consistency. If the yogurt can be easily separated from the kitchen towel and is also creamy in the middle, it is optimal.

In the meantime, cut the cucumbers in half lengthwise and remove the seeds. When the skin of the cucumber is hard, peel the cucumber. Grate coarsely and let steep for at least an hour.

Strain the liquid and squeeze the cucumber again properly by hand or with the help of a kitchen towel. Squeeze the garlic and mix all the ingredients well, season to taste and refrigerate for at least 1 hour, better overnight.

Drizzle the tzatziki with olive oil before serving and garnish with an olive if you like.

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