Ingredients for Tzatziki (I rarely measure, and you don't have to, either, unless you're baking):
- The curds from one quart of plain, whole milk yogurt
- The pulp from 4 large cukes (seeds included, unless they offend you; if you didn't remove them before pureeing your cukes, it's no big deal; I use the seeds - lots of nutrients in seeds!)
- 2 or more cloves garlic, finely minced
- A generous squeeze of lemon juice
- A couple of tablespoons extra virgin olive oil
- A generous tablespoon of fresh or dried dill
- 4 or more fresh mint leaves, finely minced (optional, but soooo good)
- Salt and pepper to taste
How to Use Tzatziki
- Spread on tomato or turkey sandwiches instead of mayonnaise...you may never look back
- Dip fresh garden veggies in it
- Dress grilled lamb or other meat of your choice
- Top a baked potato with it
- Experiment and share your results with us!
- Natural Make-up Remover and Skin Soother (sunburn remedy): slowly simmer the pulp with a cup of milk; strain and store the liquid in a jar; refrigerate; clean your face before bedtime, or gently rub on skin irritations. Thank the well-used pulp, then toss it in the compost bin.
- 1/2 cup pulp replaces 1/2 cup of oil in homemade bread, cake, or biscuits
- Turn a cool bath into a spa treatment
- Make a batch of chilled summer soup...hmmm...gazpacho...
- Add to your garden compost, if you're out of energy; but first, see if your dog or cat will eat it