Tzatziki

Ingredients:

• 1-3 cucumbers, grated on a chunky setting (any amount will do, just adjust the amount of yoghurt to the volume of cucumbers grated)
• Full Fat Greek yoghurt (the thicker the better)
• 1-3 cloves of garlic, finely grated or crushed (to taste)
• a splash of white wine, or red wine vinegar
• Salt and pepper to taste

Method:

1. Grate your cucumbers on a chunky grater setting. Once grated transfer the cucumber to a strainer or colander. Squeeze the grated cucumber between your hands, one handful at a time and try and remove as much liquid from the cucumbers as possible. Any excess liquid not squeezed from the cucumbers can turn the Tzatziki watery and sloshy. This can also be achieved by wrapping the cucumber in a clean lint-free kitchen towel and twisting the liquid out of the cucumber until dry.
2. Once drained, transfer the cucumber to a mixing bowl or other container.
3. Add an equal parts Greek yoghurt to the volume of cucumbers in your bowl
4. Finely grate in your garlic. The amount is up to your preference. We prefer a punchy tzatziki, so we opt to add 2-3 cloves dependent on size. Keep in mind that tzatziki will mature and become more garlicky the next day.
5. Add a splash of vinegar and salt and pepper to taste. You always need more salt than you think, so if your tzatziki tastes flat, add more salt! This is a great time to adjust the amount of garlic in your tzatziki based on your preference.
6. Mix thoroughly and enjoy!

Notes:

• Try to get the best quality Greek yoghurt you can find. 'TOTAL' is a great brand to consider. Full-fat is recommended, in order to give that decadent, creamy texture. Avoid cheaper 'greek-style' yoghurts, as they do not always have a very thick consistency
• The cucumber 'Water' can be retained and enjoyed as a refreshing drink
• Grate your Garlic as fine as possible or crush, as it will give your tzatziki a more intense immediate flavour
• Tzatziki will infuse and mature, so it will taste more garlicky the following day.