Authentic Tzatziki
This recipe makes 4 servings, Serving Size: ¼ cup
One of my favorite uses of yogurt is to make a cucumber salad with it. Better known in the West as tzatziki. On the Island of Aphrodite, it is better known as "jajeeka" (Greek) or "cacik" (but pronounced "jajeek" in Turkish). Tzatziki can be found at just about any restaurant throughout the year, but almost without fail in the summer. Cucumbers are in abundance, and plain yogurt freshens the palate. I make it nearly every night, especially as a side to BBQ.
Ingredients
- 1 cup full fat, all natural, plain yogurt
- 1 medium cucumber, diced or shredded
- 1 clove fresh garlic, minced
- Salt (as desired)
- Dried mint OR dried dill (as desired)
- 1 dollop extra virgin olive oil
Directions
- Mix the first four ingredients above in a large bowl. Taste to be sure you've added enough salt/garlic.
- Add some dried mint to the top of your Goddess-Style Authentic Tzatziki and drizzle a bit of olive oil on top. (I know it may seem strange to add olive oil to yogurt, but just a tad will go a long way).
- Refrigerate for up to 30 minutes to allow the garlic to permeate throughout the yogurt and Enjoy!
Better for your pocket, better for your palate, better for the environment. Make your own hummus and tzatziki fresh! Don't buy!
Nutrition Facts
Serving size: ¼ cup (4 servings per recipe) Calories: 65.6kcal, Total Fat: 5.4g, Saturated fat: 2g, Trans Fat: 0.1g, Cholesterol: 6.5mg, Sodium: 64mg, Total Carbohydrate: 4.2g, Dietary Fiber: 0.6g, Sugars: 2.4g, Protein: 2.4g, Vitamin A: 2%, Vitamin C: 3% Calcium: 9% Iron: 3%
From: Eat Like a God/Goddess Part 1: Mediterranean Cooking Class, Instructor: Claudia Hanna, Mediterranean Lifestyle Expert, www.livelikeagoddess.com
Make your own Yogurt - without a yogurt maker
Making your own yogurt is simple. It only requires 2 ingredients and time. Actual prep time is less than 10 minutes. The rest of the time (a day or so) is simply allowing the milk to thicken using natural fermentation. This is the ancient process of making yogurt done for centuries around the world. If you have a yogurt maker or an Instapot (even an oven!), you can reduce the cooking time. What I’m sharing with you is the simple, proven method of allowing your milk to thicken naturally into yogurt.
I make this about once per week because it’s a lot cheaper (and more delicious) than buying readymade yogurt. I also know the strains of bacteria I am consuming -it’s all in the starter! I use this yogurt as a side dish, in a smoothie, and in my tzatziki.
Ingredients
- ½ gallon of your favorite milk (dairy, soy, almond, oat, etc.). Fat content does not matter.
- ¼ cup of your favorite yogurt (dairy or dairy free OR purchase a readymade starter at the market). Be sure to look for the L. Bulgaricus strain - it might be the original yogurt strain and certainly a very beneficial gut bacteria
- Food thermometer, if you have one (not necessary)
Method
In a large pot, pour in the milk and allow to heat, stirring gently and occasionally using a wooden spoon. Allow the milk to get hot, but not boiling. If you have a thermometer, allow the milk to get to 180 F. If you do not have a thermometer, this is when the milk is just about to boil. The temperature of the milk should be very warm to the touch, but not scalding.
Reduce heat to Low and allow it to simmer for about 5 minutes. Then, remove from heat.
Allow the milk to cool slightly to 110 F. With no thermometer, this is waiting a few minutes with no additional heat.
Add starter yogurt and stir gently until fully absorbed.
Replace the lid on the pot. You may also carefully transfer to a jar and seal tightly. Wrap a large, thick blanket around the pot or jar (I use an old wool blanket that I have designated as my “yogurt-making blanking”).
Carefully move to a warm part of your home or into the oven (make certain that your oven is turned off and remains off!)
Leave untouched overnight.
By the next morning, the alchemy will have worked, transforming your milk proteins into a probiotic-rich, thickened yogurt. If you end up with liquid (whey) floating on the top of your yogurt, simply mix it in. Or, you can pour it off to give you a thicker yogurt. This thicker yogurt is what we call Greek yogurt in the West.
Please note: if you decide you want a thicker Greek-style yogurt, that whey is super beneficial too! Add it to a smoothie or soup for a probiotic-rich, protein kick!
