Tzatziki is a traditional Greek, yogurt-based spread also enjoyed in various other versions in Cyprus, Turkey, the Balkans and the Middle East. High in protein, calcium and flavour, tzatziki is a staple in our fridge. It is so easy to make at home and much tastier than store-bought. This week, I decided to tweak the recipe a little to create milk kefir tzatziki.
Instead of using greek yogurt, I decided to use a batch of milk kefir cheese that was ready to be flavoured. The result? AMAZING! Super thick, rich and tangy, lemon-garlicky goodness, paired with the cooling effect of cucumber. Let’s not forget the bonus of the healthy living microbial cultures homemade milk kefir has to offer. To further amp up the flavour, I also added slivered rind from my lacto-fermented lemons– super delish!
Make some today and pair it with grilled meat or fish dishes, as a spread on sandwiches or as a dip. It will keep for two weeks in the fridge, but it so so yummy, I doubt it will make it past 2 days!
MILK KEFIR TZATZIKI
Preparation Time: 20 minutes
- 2 cups milk kefir cheese
- 1-2 garlic cloves (finely grated or diced)
- 1 cup finely grated cucumber (squeezed dry)
- 1/4 cup lemon juice
- 1 tablespoon slivered lemon rind (use lacto-fermented lemons, if possible)
- salt and pepper to taste
- olive oil
Finely grate cucumber (skin and flesh). Squeeze through sieve to extract juice (don’t toss the juice, it’s delicious!) Pat grated cucumber dry with a paper towel.
Stir garlic, cucumber, and lemon rind into cheese.
Slowly add lemon juice until consistency is smooth, but not runny. Salt and pepper to taste.
Drizzle with olive oil before serving. Milk kefir tzatziki will keep, refrigerated, for 2 weeks.