Whether it's to spread on toast or fresh pita, or to top a vegetable or meat dish, I love yogurt-based sauces. What about you?

This time I made the most of the homemade Greek yogurt I had made the day before

to indulge myself with a good amount of homemade tzatziki, just the way I like it: aromatic, creamy, flavorful, and filling. I usually adapt the recipe to what I have at hand, but it's basically the same result every time: I try very hard not to eat it all on the same day, haha.

I couldn't get fresh dill, but that didn't stop me. I bought dried dill and compensated for this little mishap with a good dose of freshness made from parsley and spearmint.

The result was, oh!, deliciousness.

I made this yogurt from cow's milk I bought from a local farmer. I must say the quality of the product is another level.

And the best thing is that it has all the fat,

which is not a bad thing, no, no, no, no. On the contrary, when it comes to tzatziki, it's all the better.

INGREDIENTS

For 4-5 servings:

• 250 gr greek yogurt (I used homemade)
• 2 medium size cucumbers (about 500 gr)
• dill, fresh if possible (I used dried), to taste
• fresh parsley
• fresh spearmint (mint will do, too)
• 4 tablespoons finely chopped garlic
• 4 tablespoons freshly squeezed lemon juice (optional)
• 4 tablespoons apple cider vinegar (I used it instead of white wine vinegar)
• 50 ml olive oil
• 1 spoonful of salt to help the cucumber to drain the water, and a little more to adjust the taste of the sauce when finished
• freshly cracked black pepper and dill to sprinkle on top the finsihed sauce (I also used some parsley and spearmint for a little decoration)

Ah, and just in case you don't know, find a glass container to store it in the fridge because the perfect moment to eat it is the next day.

THE PROCESS

The first thing I did was to wash the parsley and mint so that they would be dry when it was time to add them. To make sure they were dry, I had to dry them carefully with a clean cloth and then put them in front of the fan for a few minutes.

The dill was not an issue at all, as it was ready in its little jar.

I washed and peel the cucumbers, cut them lengthwise and removed the seeds with a spoon, then cut them lengthwise again so I coud use my mini grater.

After I'd grated all the cucumber, it was the moment to get it to drain.

I add the salt, stirred, and let it drain for about 15 minutes before I squeezed it.

Below you can see all the liquid I got rid of. I would've made my tzatziki runny; you don't want that.

Once the herbs were finally dry, ready to use, I chopped them finely and did the same with the garlic cloves.

Time to mix everything!

I added the grated and squeezed cucumber and yogurt in a bowl that was big enough to mix all the ingredients, and added the lemon juice, apple cider vinegar, and olive oil.

I added the parsley, spearmint, dill, and garlic, and mixed well.

I checked it wasn't as much as I expected, so I added a little extra yogurt (also homemade and from the same batch, only not drained). I also gave it a taste and decided I could add more dill.

Finally, I mixed it well once more.

The texture was perfect. I drizzled with olive oil ans prinkled freshly cracked black pepper and dried dill.

Below is a GIF of the tzatziki 24 hours later, so you can see the texture; I knew it wouldn't last much, haha.

This tzatziki can last up to four days perfectly fresh in the fridge, but if you like it as much as I do, hopefully it will last beyond the next day.

As usual, I hope you've found thispost useful 😁❤️

What would you like to accompany with this sauce?

Bon appetit!