Giusi wrote:
> "zxcvbob" > ha scritto nel messaggio
>
>> 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?
>
> Maybe I am missing why it should be thick? I've never had it thick at home,
> in restaurants nor in Greece. I use normal cucumbers and non-fat plain
> yogurt.

It's okay with undrained and finely chopped cucumber if you use it up
right away, but it doesn't keep. It turns mushy within hours. I grate
the cucumber into a sieve and drain it when I make tzatziki. I use a
nice thick Balkan style regular fat yoghurt. If you want to thicken
tzitzki you can add sour cream.