Years ago, I got a Greek cookbook for my birthday. The very first recipe I tried from it was tzatziki and it was delicious!
Later on, out of convenience, I did buy tzatziki from the supermarket once or twice, but it was nowhere near as good as the homemade version. Since then, no more store-bought tzatziki for me, I always make it myself. And honestly, it really doesn’t take that much time.
Making your own easy tzatziki sauce recipe doesn’t require a lot. Just a small bowl, some fresh herbs, a cucumber, and a box grater and you’re good to go. It is absolutely delicious as a dip or as an easy sauce for your next barbecue.
Make sure to double the exact quantities and full ingredients in the recipe card below.
Making your own homemade tzatziki is super easy. One thing to keep in mind is that cucumber contains a lot of water. So in order to get the best tzatziki you want to remove the excess moisture.
I first place the shredded cucumber in a sieve and let it drain. Then I use my hands to squeeze out as much water as I can. You want the flavor of the cucumber but not the excess water. You can also drain it using a paper towel if you prefer.
You can use either an English cucumber or those smaller Middle-Eastern cucumbers that have less water inside. Both will work.
That’s almost all that there is to do. Mix your yogurt with the garlic, dill, cucumber and a bit of salt and pepper.
Let it chill in the refrigerator until ready to use. It’s also delicious to add a little bit of extra virgin olive oil or a squeeze of fresh lemon juice. Serve with warm pita bread or your choice of crusty bread.
Keep the tzatziki in the fridge for 3-4 days in an airtight container. One thing to keep in mind is that the garlic in the tzatziki might get stronger as you store it for longer. Just something to be aware of.
You can, but Greek yogurt is thicker and creamier, which makes the tzatziki rich and not too runny. If you use regular yogurt, let it drain through a cheesecloth or fine sieve for a couple of hours first if you still want the thicker and creamier result.
It’s up to you! Peeling makes the tzatziki smoother and less bitter. If you prefer a bit of texture and color, you can leave the peel on.
That usually happens if the cucumber still holds too much liquid. Be sure to grate it and squeeze out as much moisture as possible. Either with your hands, a clean kitchen towel or a sieve.
Freezing isn’t recommended. The yogurt tends to separate after thawing, and the texture becomes grainy. It’s best enjoyed fresh.
Links in this article may be affiliate links. If you purchase something through such a link, I will receive a small commission, without you paying anything extra.
Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
