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Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filterPour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. This should produce about 2 cups of thick yogurt.
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Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of ⅛ inch or less.
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Sprinkle 1 teaspoon of kosher salt over the diced cucumber and toss together well. Let this rest for about a half hour, stirring occasionally. This process removes some of the liquid from the cucumber so that it will not water down the consistency of your finished tzatziki.
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Drain all of the liquid off the diced cucumber before adding it to the drained yogurt along with the oregano, minced garlic, lemon juice, lemon zest, olive oil, salt and pepper.
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Mix well, cover and store in the fridge for at least a half hour before serving.