Tzatziki is a Greek sauce usually made with yoghurt, but I’ve used home-made Kefir for a richer, mega probiotic dish. After tasting this easy-to-make, homemade, extra healthy recipe, you won’t want to go back.
Kefir – 4 cups (Mount Olympus Pure Foods -Cows’ or Goats’ Milk Kefir plain)
Cucumber – ½
Salt – 1 teaspoon
Garlic – 1 clove
Mint – 1 spring
Lemon – 1
Strain the Kefir overnight in a cheesecloth suspended over a bowl. The whey will drain into the bowl, leaving a thicker Kefir.
Peel and dice the cucumber, then put it into a colander and sprinkle with salt. Place a plate on top and put something heavy on that. The salt will help draw the water from the cucumber. Leave for 30 minutes, then dry further with paper towels.
Put the cucumber, mint, lemon juice and minced garlic into a blender and blend briefly.
Stir the cucumber mix into the Kefir. Add additional salt, if needed.
This homemade tzatziki sauce goes well with any Greek cuisine and also pitas, meats, as a topping for baked potato and as a dip.