I make Greek food all the time, spanakopita, keftedes, souvlaki, you name it — but I’ve always taken the shortcut and bought my tzatziki ready-made. Lately I’ve been wanting to make it from scratch and get that rich, creamy texture you find in good tavernas.
I’ve tried a few recipes with strained Greek yogurt, grated cucumber, garlic, olive oil, and lemon juice, but mine keeps turning out too thin or slightly watery after a few hours. I strain the cucumber and even use full-fat yogurt, but it still doesn’t have that thick, velvety consistency.
So I’m curious — what’s your secret to creamier tzatziki? Do you use a specific brand of yogurt, or maybe add something like sour cream or labneh? Does chilling it overnight make a difference? I’d love to hear how you make yours stay thick, fresh, and perfectly balanced between tangy and smooth.