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What’s the Best Way to Squeeze Cucumbers for Tzatziki?

Thread starter paharo45
Start date Today at 10:56 AM

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paharo45

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I've been thinking about the different ways people prepare cucumbers for tzatziki, and I'm curious about which method works best. Everyone seems to have their own technique for getting rid of the excess moisture!

Some people grate the cucumber, sprinkle it with salt, and let it sit before squeezing. Others skip the salt entirely and squeeze the cucumber immediately. I've also seen people use paper towels, clean kitchen towels, and even cheesecloth to get as much liquid out as possible.

I'm wondering whether salting the cucumber first actually makes a noticeable difference in the final texture. Does it help create a thicker, creamier tzatziki, or is squeezing enough?

What method do you use? Do you have a favorite technique that consistently gives you the perfect tzatziki? I'd love to hear everyone's tips and family tricks!

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