Tzatziki for every day

Ingredients for 1 servings:

• 2 cups cream yogurt, Greek, 10% fat, made from cow’s milk
• 2 cups of Greek yogurt, 6% fat, made from sheep’s milk
• 7 cm cucumber(s)
• 1 ½ tsp salt, possibly Society Garlic Salt
• ¼ tsp white pepper
• 8 leaves of garlic, depending on the length possibly more
• 1 ½ tbsp olive oil

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes

This tzatziki makes no enemies – with house garlic

First, peel and finely grate the cucumber. Place it in a sieve and sprinkle with 1 teaspoon of salt (or Society Garlic Salt). Let it steep for about 15-20 minutes. Then, take the grated cucumber in your hands and squeeze well until no more water comes out. While it steeps, pour the yogurt into a bowl, add pepper and olive oil, and mix well. Finely chop the garlic and stir in. You can also use more leaves, depending on how strong you want it. Once the grated cucumber has been squeezed, add it and mix. Season with salt, perhaps about 0.5 teaspoon, to taste. Let steep in the refrigerator. Tastes best after steeping for 1-2 days. The taste is indistinguishable from traditional tzatziki. Of course, you can also make it the classic way with garlic cloves, but the advantage is that there are no fumes. Of course, you can also use just cow’s or sheep’s milk yogurt. Here is the link to Society Garlic Salt: http://www.chefkoch.de/rezepte/2835751435520929/Society-Garlic-Salz.html