to indulge myself with a good amount of homemade tzatziki, just the way I like it: aromatic, creamy, flavorful, and filling. I usually adapt the recipe to what I have at hand, but it's basically the same result every time: I try very hard not to eat it all on the same day, haha.
The first thing I did was to wash the parsley and mint so that they would be dry when it was time to add them. To make sure they were dry, I had to dry them carefully with a clean cloth and then put them in front of the fan for a few minutes.
The dill was not an issue at all, as it was ready in its little jar.
I washed and peel the cucumbers, cut them lengthwise and removed the seeds with a spoon, then cut them lengthwise again so I coud use my mini grater.
After I'd grated all the cucumber, it was the moment to get it to drain.
I add the salt, stirred, and let it drain for about 15 minutes before I squeezed it.
Below you can see all the liquid I got rid of. I would've made my tzatziki runny; you don't want that.
Once the herbs were finally dry, ready to use, I chopped them finely and did the same with the garlic cloves.
I added the grated and squeezed cucumber and yogurt in a bowl that was big enough to mix all the ingredients, and added the lemon juice, apple cider vinegar, and olive oil.
I added the parsley, spearmint, dill, and garlic, and mixed well.
I checked it wasn't as much as I expected, so I added a little extra yogurt (also homemade and from the same batch, only not drained). I also gave it a taste and decided I could add more dill.
Finally, I mixed it well once more.
The texture was perfect. I drizzled with olive oil ans prinkled freshly cracked black pepper and dried dill.
Below is a GIF of the tzatziki 24 hours later, so you can see the texture; I knew it wouldn't last much, haha.
This tzatziki can last up to four days perfectly fresh in the fridge, but if you like it as much as I do, hopefully it will last beyond the next day.
As usual, I hope you've found thispost useful 😁❤️
@andresromero 🖤