Yummy Tzatziki

This is the proper, restaurant-quality tzatziki recipe, the kind that earns its place at every Greek taverna table. The 24-hour yogurt drain and the half-hour cucumber salt are non-skippable steps, they are what separate authentic tzatziki from the watery, runny imitations served at most American diners.

Draining plain yogurt overnight in cheesecloth removes the whey and concentrates the curds into a thick, tangy paste with the consistency of cream cheese. This is what gives tzatziki its signature thick, almost spreadable body. Skip this step and you end up with cucumber soup.

Salting the grated, seeded cucumber and letting it drain for 30 minutes pulls out massive amounts of liquid (cucumber is over 95% water). Squeezing the drained cucumber dry in a clean towel before mixing in is the final step, and it makes the difference between thick, scoopable tzatziki and a thin sauce.

Marinating the garlic in olive oil and white wine vinegar while the cucumbers drain is a clever French technique borrowed for Greek use. The garlic mellows slightly and infuses the oil and vinegar, distributing more evenly through the finished sauce.

Pro Tips

• Use full-fat plain Greek yogurt for the right starting consistency, low-fat versions never get thick enough even with extended draining.
• Scrape out the cucumber seeds with a teaspoon as written, the seeds carry the most water and the bitterness, removing them is essential.
• Use a fine grater (not a coarse one) on the cucumber for proper texture, large pieces stay watery in the finished dip.
• Make at least 2 hours ahead of serving for the flavors to meld, overnight is even better.

Variations

• Add 1 tablespoon chopped fresh dill or mint for the traditional Greek herb finish.
• Substitute lemon juice for white wine vinegar for a brighter, more lemony profile.
• Add a pinch of cayenne for a slight kick that wakes up the cool yogurt and cucumber.