Reviewed: Sep. 13, 2009

While this was not as good as the tzatziki I had while in Greece, it is still, nonetheless, quite good. I used a greek style type of yogurt instead of plain and did not drain using a cheese cloth. I imagine it would have been thicker, but all the same it was good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ashleyenfrance

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2009

This was divine! As per other readers' reviews, I made sure to drain my yogurt. It's highly, highly recommended, otherwise you'll get soup. I had no cheesecloth readily available, but coffee filters seemed to do the trick. I'm currently draining yogurt for a new batch, this time with cheesecloth (2 layers), and it seems to be draining way better so I expect an even thicker tzatziki this time around. I'm a huge garlic fan, so I didn't mind the excess garlic in this recipe. The only problem was that it stunk up my lunch bag for a few days and I'm sure my co-workers could smell it. But I'm not a big fan of the flavour of oil, so I put in about 2/3 of what the recipe calls for. Vinegar seemed to work just fine, but I will try lemon this time around. And adding fresh dill really topped it off. Thank you so much for this recipe! Now that my boyfriend has learned how to make goat yogurt (he can't have cow products), we have all sorts of options for new food ideas and this tzatziki takes the cake!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

zuan

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2009

It was alright, but there just was something not right about it, next time I will tweak the ingredients and amounts a little.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ashleigh Gunter

Cooking Level: Intermediate

Home Town: Peterborough, Ontario, Canada

Living In: Windsor, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 27, 2009

I followed the instructions, except I did use the greek yogurt because that is clearly faster...the flavor is great, a bit of zip from the garlic, very good with grilled meat and vegetables.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Julia

Cooking Level: Expert

Home Town: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 2, 2009

This is the classic Greek-style that most Greek grand-mothers and/or mothers would use.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

C.K.

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2008

This was great, I made it over the holidays and served it with roasted pita wedges. It takes a lot of time from start to finish but, well worth not cutting corners. Wonderful and everyone loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JoDutchFL

Cooking Level: Expert

Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2008

I enjoyed this recipe. I halved it, as I only had enough ingredients for half a batch, but the garlic was a little strong, as some have said. This is as close as I have come to the restaurant one we love.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AEHUENEKE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2008

Used Greek yogurt, no need to drain plus a bit of freshly chopped mint. Cool and light flavors and the raw garlic adds a nice bite.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

smang

Cooking Level: Beginning

Home Town: Pusan, Pusan-Gwangyoksi, South Korea

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2008

This was marvelous! I used cheesecloth, as directed, to strain the yogurt. (I keep plain yogurt on hand for smoothies and as I don't have access to traditional Greek yogurt I may always use this technique to give my regular store brand yogurt this wonderful texture.) I used garlic powder instead of fresh garlic and was sorry for having done so. I did add a bit of dill and think it enhanced the flavor. Thanks Teina for a wonderfully authentic recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Emma

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Omaha, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2008

I added a bit of dill but aside from that a great stand by and really quick to prepare!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tracy m.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2008

Awesome...used extra garlic and it had just the right amount of kick...I've used it as a dip, as a sandwich spead and on the side with grilled souvlaki...definately a keeper!!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TAMIE33

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2008

This is an absolute staple at our house. It's definitely better on day two. I don't drain my yogurt, but I do shred the cucumber into a cheese cloth, and squeeze out as much of the liquid as I can, and it seems quite thick enough.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Bette

Cooking Level: Expert

Home Town: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2008

Not my cup of tea. I even strained the yogurt overnight, drained the cucumber of excess water, and still came out bland and almost sour tasting.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2007

Awesome and SO easy to make!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KMICHITSCH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2007

THOIS IS A COOD RECIPE !!!!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

georgiades manolis

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2007

Amazing and simple! The key to this recipe is draining the yogurt with the cheesecloth. This will thicken the yogurt considerably. It makes the tzatziki more versatile since now it can be better used as a spread.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ZAPATISTA234

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: North Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2007

Good recipe, but I added some dill to make it a little more complete.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Molly

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2007

AWESOME!!!!!!!!!!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

silverbullet71

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2007

I omited the vingar and reciepe still came out excellent. Tastes exactly like what I get from greek resturunts.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Caitlin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2007

Do drain your yogurt and squeeze the excess water from your cuke! I drain yogurt by using a strainer with a paper coffee filter in it, let it sit for awhile, and the water strains out easily. Squeezed the excess water from the cuke by pushing it with my fist into a colander. Did use lemon juice rather than white vinegar (personal preference) and a bit less garlic. Served with fresh pita and chicken souvlaki with zucchini. Thank you, Teina.

Was this review helpful? [ YES ]
16 users found this review helpful