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Cool Kefir Tzatziki

This is a probiotic take on a traditional Greek favourite: Tzatziki. Typically made with Greek yoghurt we have made this one with Milk Kefir and we're proud to say its a real winner!

This healthy, probiotic rich, homemade tzatziki works well with any Greek cuisine, particularly served as a dip or starter with toasted pita breads and beef or lamb kebabs.

Ingredients

  • 4 cups kefir

  • 1/2 a cucumber

  • 1 tsp salt

  • 1 clove of garlic

  • 2 tbsp chopped fresh dill

  • Sprig of mint

  • Squeeze of lemon juice

You will need the following

  • Milk Kefir Starter Kit

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Cool Kefir Tzatziki

Method

  1. Strain the kefir overnight in a cheesecloth suspended over a bowl removing as much of the whey as possible, leaving a thicker kefir.

  2. Cut the cucumber in half and using a teaspoon, scrape out the pips and pulp in the centre of the cucumber and dicard. (If the skin of the cucumber is soft enough you need not peel it).

  3. Dice the cucumber, and place the chopped cucumber into a colander and sprinkle with salt (the salt will help draw the water from the cucumber). Cover with a plate and leave to stand for 30 minutes, then pat dry with paper towels.

  4. Place the cucumber, mint, dill, lemon juice and minced garlic into a blender and blend briefly..

  5. Stir the cucumber mix into the kefir. And season with extra salt and pepper to taste.

  6. Serve well chilled and garnish with mint and dill leaves.