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Guest Recipe: Kasia's Traditional Tzatziki

Prep Time2 d
Course: Appetizer, Condiment
Cuisine: Greek
Author: Skinnymixers


  • 1 kg Full Fat Yoghurt (Farmers Union Natural Pot Set or Jalna Pot Set)
  • 1 Continental Cucumber
  • ¼ Lemon
  • 1 clove garlic
  • 1 tsp olive oil
  • 2 tsp salt


  • Put the yoghurt in muslin cloth, in a colander and then a bowl to catch the strained water. The aim is that the yoghurt doesn’t sit in the water so you may need an upside down cup or like between the colander and bowl
  • Leave for 2 days in the fridge emptying water regularly. You’ll be surprised how much comes out!
  • The day before serving wash cucumber and grate then squeeze out all the juice and sandwich with absorbent paper towel to suck out even more juice. 
  • Add strained yoghurt and cucumber to large bowl.
  • Add crushed garlic, salt, and oil lemon juice. Give it a good strong stir mixing it well. 
  • Cover with glad wrap and stick in the fridge over night. 
  • Have a taste... like any Greek person when you ask for a recipe they’ll say... about this much... taste can change depending on seasons so if it doesn’t taste balanced you may need a bit more salt and/or a bit more lemon. When you’re happy pop it in your serving bowl and drizzle with the best extra virgin olive oil you can get your hands on


Perfect with Lamb, bread, everything 🤣