Scientific Creamy Tzatziki

Ingredients

• 2 cucumber (peeled, deseeded, and grated)
• salt (for drawing out moisture via osmosis)
• 2.5 Greek yogurt (weight must be exactly 2.5 times the weight of the drained cucumber)
• 1 tbsp extra virgin olive oil (to polish and emulsify)
• 1 tsp vinegar (to provide acidity and cut through the fat)
• 1 clove garlic (minced)

Steps

1. 1

   Prepare the cucumber by peeling it for fiber and color, then slice it open lengthwise.

2. 2

   Scrape away the core and seeds of the cucumber using a spoon; this part contains 'free water' that must be removed to prevent the sauce from becoming watery.

3. 3

   Grate the remaining flesh of the cucumber to break the cell walls.

4. 4

   Add salt to the grated cucumber to trigger osmosis and extract the residual moisture.

5. 5

   Squeeze the grated cucumber thoroughly to drain the liquid. The cucumber should lose approximately 45% of its initial weight.

6. 6

   Weigh the drained cucumber.

7. 7

   Calculate the required amount of yogurt: the weight of the yogurt must be exactly 2.5 times the weight of the drained cucumber.

8. 8

   Combine the drained cucumber and the yogurt in a bowl.

9. 9

   Add extra virgin olive oil and vinegar to the mixture to polish the sauce and provide an acidic note that cuts through the richness.

10. 10

    Mix thoroughly until a creamy, stable emulsion is achieved.

Notes

The creator emphasizes that the 'golden ratio' for creaminess is 2.5 parts yogurt to 1 part drained cucumber by weight. The discarded cucumber water can be saved for other uses like pesto or flavored water.

Nutrition per serving

• appetizer
• dip
• vegetarian
• gluten-free
• low-carb
• greek cuisine
• no-cook