- 4 cup yogurt
- 2 cup cucumbers
- 2 1/5 tablespoon kosher salt
- 1 cup sour cream
- 2 tablespoon champagne vinegar or white wine vinegar
- 1/4 cup lemon juice
- 2 tablespoon olive oil
- 2 clove garlic
- 1 tablespoon dill
- 1/4 teaspoon pepper
Place the yogurt in a cheesecloth-lined sieve and set it over a bowl.
Grate the cucumber and toss it with 2 tablespoons salt; place it in another sieve and set it over another bowl.
Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl.
Squeeze as much liquid from the cucumbers as you can, and add the cucumbers to the yogurt.
Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1 teaspoon salt and pepper.
You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend.