Tzatziki

Ingredients for 4 servings:

• 1 cucumber(s)
• 200 g yogurt (6%, Greek sheep’s milk yogurt)
• 200 g cream yogurt (10%, Greek)
• 100 g low-fat quark or cream quark
• n. B. garlic
• 2 tbsp olive oil
• 1 tbsp white wine vinegar or other light vinegar
• 1 bunch of dill
• Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Combine the yogurt and quark in a large enough bowl and mix. Peel the cucumber or wash it thoroughly if you prefer to eat it with the skin on. Grate the cucumber into a sieve and sprinkle with salt. Place a plate underneath or let it stand in the sink. Occasionally press the cucumbers with a fork or spoon to drain the water. Peel at least 6 garlic cloves and crush them with a garlic press (directly into the yogurt). Remove the stalks from the fresh dill, chop it finely, and then add it to the yogurt. Add the olive oil and vinegar and a small pinch of salt. Mix everything well. Finally, squeeze the cucumber well again and then add it to the yogurt. Mix everything well again and refrigerate again if necessary.