Food writer Georgina Hayden, a Greek cuisine aficionado, insists that straining full-fat Greek yogurt with flaky sea salt for a minimum of 15 minutes is the essential step to achieve the creamiest tzatziki. This technique, passed down from her mother, transforms the classic dip into a thicker, more luxurious version that surpasses standard recipes.
The Importance of Straining Yogurt
Hayden explained that the key to the "best of the best tzatziki" lies in seasoning the yogurt with a couple of generous pinches of flaky sea salt, then transferring it into a fine-mesh sieve positioned over a bowl. The yogurt needs to drain for at least 15 minutes, or alternatively overnight in the fridge. "The longer you leave it, the creamier your tzatziki will be," she noted.
For additional creaminess, the sieve can be lined with cheesecloth prior to straining. This simple step removes excess whey, concentrating the yogurt's texture and flavor.
Preparing the Cucumber
A comparable approach applies to the cucumber, which naturally contains substantial water content. Cut one cucumber lengthways down the middle and remove the seeds, then grate the cucumber using a box grater and place into the sieve. Add another half teaspoon of flaky sea salt and allow to drain for one hour, stirring from time to time to help release excess moisture.
Hayden's Family Recipe
Hayden shared her mother's genuine Greek recipe, which yields a dip that is "cooling, punchy, and addictive." She noted that for Greeks and Cypriots, "there aren't many meals where a bowl of tzatziki doesn't make a welcome appearance." The dip is typically served with gyros, kebabs, or as part of a meze.
Ingredients
- 454-500g container of full-fat Greek yoghurt
- One garlic clove, peeled and grated
- Flaky sea salt
- One cucumber
- One tsp dried mint
- Black pepper
- Two tbsp extra-virgin olive oil
- Juice 1/2 lemon
- Fresh mint to serve (optional)
Method
- Add half a teaspoon of flaky salt to the yoghurt and strain as instructed.
- Slice the cucumber and scoop out the seeds, then grate, add half a teaspoon of salt and drain as instructed.
- Stir the cucumber into the yoghurt, then peel and finely grate one garlic clove into the mixture.
- Add one teaspoon of dried mint and a generous grinding of black pepper. Drizzle in two tablespoons of olive oil and add the lemon juice.
- Stir everything to combine and season to taste before serving with an extra drizzle of oil and some mint. Keep in a container in the fridge for up to three days.
Hayden emphasized that growing up, her yiayia (grandmother), Martha, made taramosalata, and her mum made tzatziki. "Those were the rules. Both ladies are famous for their dips. Make this for your friends and family, and you too can be famous for your tzatziki. It's a good accolade to have," she said.
