TZATZIKI
Tzatziki
Time: 24 hours
Ingredients
2 Quarts Low Fat Plain Yogurt
8 Large Cucumbers (waxy ones; not the English cucumbers)
2 Medium Garlic Cloves, minced
¼ c + ⅛ c Prosecco Wine Vinegar
¼ c Extra Virgin Olive Oil
White Pepper, to your preference
Cheesecloth
2 Strainers
2 Large Bowls
Directions
24 hours before assembling your Tzatziki:
Place yogurt in some cheesecloth, in a strainer, over a large bowl. Place the bowl in your refrigerator overnight.
Peel and deseed all cucumbers. Chop into 2-3 inch pieces, grind up until smooth in a food processor or blender. Once smooth, place cucumber in cheesecloth, in a strainer, over a large bowl and squeeze liquid out. Drain the bowl and also place in your refrigerator overnight.
Check on bowls periodically within the 24 hours and empty if liquid is too close to the strainer.
Day of assembly: In one of your large bowls, thoroughly mix yogurt, cucumber, garlic, prosecco wine vinegar, olive oil and white pepper.
Serve with pita chips.
NOTE: Clean out and keep the quart size containers and use them to store your finished tzatziki in them, place a piece of plastic wrap directly on top of the tzatziki so liquid does not pool on the top.
