Yogurt Tzatziki Sauce


If you’ve never had tzatziki sauce then you are missing out on a Greek delicacy. If you are an American and are familiar with tzatziki sauce then you have probably eaten it as a topping to gyros. 

Gyros are much like the familiar taco, but done Greek-style. The meat is often ground lamb, seasoned to perfection with onion and fresh herbs and lemon. This is placed in a flat pita-type bread and topped with onion, tomato, and tzatziki. The combination is divine.

Some tzatziki is made thin enough to drizzle over kebobs or gyros, while others are made thick for dipping breads and vegetables in.

Either way the main ingredient is yogurt and whether it is served thick or thin depends on whether you strain the liquid whey from the yogurt and the water from the cucumber. 


  • 1 pint plain whole-milk yogurt
  • 1 medium cucumber, peeled, seeded, and chopped finely
  • Sea salt
  • 4 cloves of garlic, finely minced
  • 3 teaspoons lemon juice 
  • 2 teaspoons finely chopped fresh mint (optional)


  1. Place the yogurt in a cheesecloth-lined strainer over a bowl. Allow the whey to drip for several hours. For a thinner sauce do this for only one hour. At the same time, add chopped cucumber to a small bowl and sprinkle lightly with salt. Allow to cucumber to sit, salted, as long as the yogurt is straining.
  2. After several hours place salted cucumber in a clean tea towel and gently squeeze the liquid out over the sink. Add the cucumbers to a medium bowl. Add the yogurt, garlic, lemon juice, and mint (if using) and stir well to combine.
  3. Taste and add salt if needed. Serve immediately or cover and refrigerate for 1 to 2 days.


Ready to Learn More?


Related Articles & Recipes


Related Products

Bulgarian Yogurt Starter Yogurt Starter
Cotton Bag for Making Yogurt Cheese Lebneh
Cotton Bag for Making Soft Cheese
Yogurt Makers Yogurt Maker

Free eBook Library Access & Weekly Newsletter

Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 140,000+ other health-conscious readers
  • We never share your information!
first name last name email address