Tzatziki - making it thicker?

[nm1999]

I've been experimenting with making homemade tzatziki, and while the flavor came out great, the texture was much thinner than I expected.

I used Greek yogurt and grated cucumber, and I did squeeze the cucumber before mixing everything together. The problem is that after it sat for a while, it became fairly watery. It still tasted good, but it didn't have that thick, creamy texture you get at many tavernas and Greek restaurants.

For those of you who make tzatziki regularly, what do you do to keep it thick? Do you squeeze the cucumber multiple times? Let it drain longer? Use a particular brand of yogurt? I've also heard some people strain the yogurt itself.

I'm curious about traditional methods as well as any family tips you've picked up over the years. What has worked best for you?

 

[k_tsoukalas]

I've had the same thing happen, and in my experience the cucumber is almost always the culprit. Even after squeezing it by hand, I like to salt the grated cucumber first, let it sit in a colander for 20 to 30 minutes, then wrap it in a clean kitchen towel and really wring out as much moisture as possible. It's surprising how much water still comes out.

I also use full-fat Greek yogurt, and if it seems even a little loose, I'll strain it through cheesecloth for an hour or two before mixing everything together. My yiayia always said tzatziki should be thick enough to stay on a piece of bread without dripping!

One other thing I've noticed is that it can loosen up if you stir it too much after it rests. I usually give it one gentle stir before serving, and that seems to help keep the texture nice and creamy.