How can i thicken tzatziki sauce

And a bonus that it is only a few minutes work. Thanks for your comment. Tzatziki is so refreshing and delicious with just about everything! Thanks for the amazing recipe. I really like the idea of a thicker tzatziki. It gets runny fast for me, which would definitely be remedied by using the labna.

Elissa, Once you discover labna, you will be amazed at the uses you will find for it. A great cream cheese substitute as well. Eileen, I love Greek food as well so fresh and healthy. Have a look around the site, there are a lot more Greek recipes.

Lauren, Enjoy the recipe. Gary, Yes if you make it with yogurt and the yogurt settles, it can be quite runny. Try the labna, it is really quite nice. This post reminded me of my apprentice chef days, I was responsible for making the dips and accompaniments for a buffet where we were serving people, I remember grating and squeezing cucumber for ages, but mostly listening to the chefs sharing their stories of when they travelled and how they had been taught to make the dip, the secret ingredient was always a pinch of paprika.

Love your gorgeous bowl, cant wait to make your version. Anna, Wow! And the paprika would be great in it, might have to try that.

Thanks for the tip. Tzaziki is one of my favourite things ever! I usually make it with light greek yoghurt though, but never tried making it with Labaneh. Will have to give this a try! It is a different texture but same great taste. And we have used dill — magnificent. I love that you have some mint in there for brightness, it looks so good!

Now that I do know, I really want to try it or even make it myself like you did. Cat, I love your honesty! The tatziki is just great. As you can see it is full of healthy stuff. And easy to make. I love Tzatziki but have never had Talattouri. Love how thick and creamy it looks.

Saving this and your labna post. Thanks Amanda, I hope you enjoy it. If you tzatziki then you will love talattouri. We always ask for extras at a restaurant so we finally just decided to make our own. We dip cucumbers in it, we use it for chicken and naan, we love it! Looks awesome.

Thanks for the heads up! I always learn so much when I read your posts! Tracy, thanks again for your kind comment. The tzatziki is a nice contrast to the crunch of the ciabatta. I am with you on Greek dips. Love them and made a number of them. Mark, I love that you used labna. This really does look so nice and thick. I love a great tzatziki sauce…. Yes and quite healthy for you. There are two things you can do which will likely solve your problem completely.

The first is to very thick Greek style yogurt. If you can't find Greek style yogurt, you can make a good substitute by straining regular yogurt. To do that, place a paper coffee filter into a strainer, place the strainer over a bowl large enough that the bottom of the strainer is at least 2 inches 5 cm above the bottom of the bowl, and then pour the yogurt into the filter.

Cover with plastic wrap and refrigerate for at least two hours and up to overnight. Depending on how long you leave the yogurt drain, it may be reduced by about half the volume and there will be about the same amount of yellowish liquid. The longer you let it sit, the firmer your tzatziki will end up.

If you are straining the yogurt overnight, then after a couple of hours pour off the liquid in the bowl. Drained yogurt is sometimes referred to as yogurt cheese. Even if you are using Greek style yogurt, you may still want to strain it to make the final result even firmer. The other trick you can try is once you have peeled, seeded and grated the cucumber, toss it with some salt and then place it into a fine sieve strainer and let it sit for an hour or so.

The salt will drain excess liquid out of the cucumber. If you don't do this, the liquid will still come out of the cucumber only it will thin out the tzatziki once it is made. Other ingredients that you might put into your tzatziki include garlic, lemon zest, lemon juice, olive oil and mint. However, to achieve the right texture, drain your cucumbers prior to using. If your tzatziki is already made and is too runny, thicken it with the addition of drained, dried cucumbers.

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