FoodBanter.com - View Single Post

Gorio

Quote:

Originally Posted by sf[_9_]

On Mon, 16 Aug 2010 00:11:13 -0500, zxcvbob
wrote:

Instead of using Greek yogurt and trying to squeeze the juice out of
the cucumbers, could you just use regular plain yogurt and
dehydrated cucumbers? The cukes should absorb moisture from the
yogurt and thicken it. What am I missing?

Whole milk yogurt, or lowfat, or fat-free?

Why not just use regular yogurt and regular cucumbers? If you need to
tighten up the yogurt, drain it overnight in a strainer. The amount
of fat in the yogurt is up to you.

--

Carrot cake counts as a serving of vegetables.

Good pointer. Be careful, though. I've had some that had become overly "tight" and it was like a clump. I like my ziki more fluid than hard. Nothing gets my goat more than getting a perfect gyros and then opening the tzatziki to find a hard lump. Viscosity means a lot to this sauce.