Tzatziki
 

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?

Bob

Tzatziki
 

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.

Tzatziki
 

"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.

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.

Tzatziki
 

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.

Tzatziki
 

On Mon, 16 Aug 2010 10:06:31 -0400, Dave Smith
> wrote:

> It's okay with undrained and finely chopped cucumber if you use it up
> right away, but it doesn't keep.

Really! Can you imagine 3 day old tzatziki? It would be rotten
vegetables in yogurt.

--

Carrot cake counts as a serving of vegetables.

Tzatziki
 

On Aug 16, 5:03*pm, sf > wrote:
> On Mon, 16 Aug 2010 10:06:31 -0400, Dave Smith
>
> > wrote:
> > It's okay with undrained and finely chopped cucumber if you use it up
> > right away, but it doesn't keep.
>
> Really! *Can you imagine 3 day old tzatziki? *It would be rotten
> vegetables in yogurt.

If kept in the refrigerator, what would cause the vegetables to rot?

I use whole-milk Greek yogurt and shredded cucumber. I don't
make a ton, but it lasts easily a few days in the fridge. All it
needs is a good stir to re-combine the whey back into the
mixture.

Granted, I only use it as a dressing on sandwiches. There's
a restaurant here in town that uses a very thick (and somewhat
bland, to my taste) tzatziki as a dipping sauce for chicken
breast kebab.

Dehydrated vegetables are just... eeww.

Cindy Hamilton

Tzatziki
 

Cindy Hamilton wrote:
> On Aug 16, 5:03 pm, sf > wrote:
>> On Mon, 16 Aug 2010 10:06:31 -0400, Dave Smith
>>
>> > wrote:
>>> It's okay with undrained and finely chopped cucumber if you use it up
>>> right away, but it doesn't keep.
>> Really! Can you imagine 3 day old tzatziki? It would be rotten
>> vegetables in yogurt.
>
> If kept in the refrigerator, what would cause the vegetables to rot?

The water gets sucked out of the cucumber and makes a sloppy mess.

> I use whole-milk Greek yogurt and shredded cucumber.

I use finely shredded cucumber and shred it into a sieve, sprinkle some
salt on it. let it sit for about 15 minutes and press out as much water
as I can.

Tzatziki
 

On Aug 17, 11:35*am, Dave Smith > wrote:
> Cindy Hamilton wrote:
> > On Aug 16, 5:03 pm, sf > wrote:
> >> On Mon, 16 Aug 2010 10:06:31 -0400, Dave Smith
>
> >> > wrote:
> >>> It's okay with undrained and finely chopped cucumber if you use it up
> >>> right away, but it doesn't keep.
> >> Really! *Can you imagine 3 day old tzatziki? *It would be rotten
> >> vegetables in yogurt.
>
> > If kept in the refrigerator, what would cause the vegetables to rot?
>
> The water gets sucked out of the cucumber and makes a sloppy mess.

Granted, but that's not "rot".

> > I use whole-milk Greek yogurt and shredded cucumber.
>
> I use finely shredded cucumber and shred it into a sieve, sprinkle some
> salt on it. let it sit for about 15 minutes and press out as much water
> as I can.

We don't mind it being a little thin. Tastes vary.

Cindy Hamilton

Tzatziki
 

On Tue, 17 Aug 2010 07:51:11 -0700 (PDT), Cindy Hamilton
> wrote:

>If kept in the refrigerator, what would cause the vegetables to rot?

You may not think you're eating rotting cucumbers, but you are. Make
it and eat it, don't keep it.

--
I love cooking with wine.
Sometimes I even put it in the food.

Tzatziki
 

On Tue, 17 Aug 2010 10:24:08 -0700 (PDT), Cindy Hamilton
> wrote:

>Granted, but that's not "rot".

It will be in a state of decomposition, which is also called rot.

--
I love cooking with wine.
Sometimes I even put it in the food.

Tzatziki
 

On Aug 17, 3:19*pm, sf > wrote:
> On Tue, 17 Aug 2010 10:24:08 -0700 (PDT), Cindy Hamilton
>
> > wrote:
> >Granted, but that's not "rot".
>
> It will be in a state of decomposition, which is also called rot.

What is causing the decomposition? Bacteria?

Cindy Hamilton

Tzatziki
 

Cindy Hamilton wrote:
> On Aug 17, 3:19 pm, sf > wrote:
>> On Tue, 17 Aug 2010 10:24:08 -0700 (PDT), Cindy Hamilton
>>
>> > wrote:
>>> Granted, but that's not "rot".
>> It will be in a state of decomposition, which is also called rot.
>
> What is causing the decomposition? Bacteria?

I don't know if the cucumber rotted or if it was just the water that
made the tzatiki so sloppy and disgusting. IMO, it didn't taste as good,
but it it does keep better for a day or two if the finely grated
cucumber has been drained.

Tzatziki
 

On Tue, 17 Aug 2010 13:55:16 -0700 (PDT), Cindy Hamilton
> wrote:

> On Aug 17, 3:19*pm, sf > wrote:
> > On Tue, 17 Aug 2010 10:24:08 -0700 (PDT), Cindy Hamilton
> >
> > > wrote:
> > >Granted, but that's not "rot".
> >
> > It will be in a state of decomposition, which is also called rot.
>
> What is causing the decomposition? Bacteria?
>

http://www.ehow.com/how-does_4574259...decompose.html
Refrigeration slows, but doesn't stop rotting and the smaller your
food particles (such as grated cucumber) the faster it decomposes.
Why do you think it gets "watery"? Your cucumbers are
decomposing/rotting/turning to mush.

--

Carrot cake counts as a serving of vegetables.

Tzatziki
 

sf wrote:

>
> http://www.ehow.com/how-does_4574259...decompose.html
> Refrigeration slows, but doesn't stop rotting and the smaller your
> food particles (such as grated cucumber) the faster it decomposes.
> Why do you think it gets "watery"? Your cucumbers are
> decomposing/rotting/turning to mush.


Most of the water is likely because of the water in the cucumber, and
there is a lot of it in cucumber. I never used to drain tzatziki and
always made just enough for a meal or trashed any leftover because itgot
watery and unpleasant. Then I learned about grating and draining the
cucumber, and it definitely keeps a little longer.

Tzatziki
 

"Dave Smith" > wrote in message
...
> sf wrote:
>
>>
>> http://www.ehow.com/how-does_4574259...decompose.html
>> Refrigeration slows, but doesn't stop rotting and the smaller your
>> food particles (such as grated cucumber) the faster it decomposes.
>> Why do you think it gets "watery"? Your cucumbers are
>> decomposing/rotting/turning to mush.
>
>
> Most of the water is likely because of the water in the cucumber, and
> there is a lot of it in cucumber. I never used to drain tzatziki and
> always made just enough for a meal or trashed any leftover because itgot
> watery and unpleasant. Then I learned about grating and draining the
> cucumber, and it definitely keeps a little longer.

I salt my cucumber and let it drain too (and compress with towels before
adding to the yogurt), and since adding that to my process I've never had
watery, icky tzatziki again. It keeps just fine in the fridge for a couple
days. I love the stuff!

Jinx

Tzatziki
 

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

>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?

I've never seen dehydrated cucumbers. Where do you find them?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Tzatziki
 

On 8/17/2010 11:53 PM, James Silverton wrote:
> zxcvbob wrote on Mon, 16 Aug 2010 00:11:13 -0500:
>
>> 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?
>
> I've never seen dehydrated cucumbers. Where do you find them?
>


I have a dehydrator. I can dehydrate the cuke until they are leathery
but not crisp, and they should plump back up (not completely) when mixed
with the yogurt.

Dehydrated tomatoes work a lot better than fresh in vegetable soup
because they don't fall apart.

Bob

Tzatziki
 

On Aug 17, 6:28*pm, sf > wrote:
> On Tue, 17 Aug 2010 13:55:16 -0700 (PDT), Cindy Hamilton
>
> > wrote:
> > On Aug 17, 3:19*pm, sf > wrote:
> > > On Tue, 17 Aug 2010 10:24:08 -0700 (PDT), Cindy Hamilton
>
> > > > wrote:
> > > >Granted, but that's not "rot".
>
> > > It will be in a state of decomposition, which is also called rot.
>
> > What is causing the decomposition? *Bacteria?
>
> http://www.ehow.com/how-does_4574259...decompose.html
> Refrigeration slows, but doesn't stop rotting and the smaller your
> food particles (such as grated cucumber) the faster it decomposes.
> Why do you think it gets "watery"? *Your cucumbers are
> decomposing/rotting/turning to mush.

It gets watery because grating and salting destroys cell walls,
releasing the water in the cucumber.

For that matter, the whey in the yogurt will separate, too.
When I take a few spoonsful out to make tzatziki, the next
time I come back some whey has collected in the depression
formed by the spoon.

Sure, it's an esthetic issue to have runny tzatziki, but it's not
rotten after two or three days in the fridge. Especially since
the pH of yogurt (and friendly active cultures) suppress
undesirable bacteria.

What about salsa? Does it rot after a few days in the fridge?
How about homemade ranch dressing (herbs and garlic in
buttermilk)?

Cindy Hamilton

Tzatziki
 

On Wed, 18 Aug 2010 06:17:10 -0700 (PDT), Cindy Hamilton
> wrote:

> What about salsa? Does it rot after a few days in the fridge?

I don't make so much at once that it has to sit around.

> How about homemade ranch dressing (herbs and garlic in
> buttermilk)?

I do not make cream dressings.

--

Carrot cake counts as a serving of vegetables.

Tzatziki
 

In article >,
"James Silverton" > wrote:

> zxcvbob wrote on Mon, 16 Aug 2010 00:11:13 -0500:
>
> >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?

> I've never seen dehydrated cucumbers. Where do you find them?

Right next to the dehydrated lettuce.

:-)

--
Dan Abel
Petaluma, California USA