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 with lacto-fermented radishes, grilled chicken and arugula
Milk kefir tzatziki with lacto-fermented radishes, grilled chicken and arugula


Preparation Time: 20 minutes

kefir tzatziki ingredients
kefir tzatziki ingredients


  • 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.

Squeeze out liquid from grated cucumber

Stir garlic, cucumber, and lemon rind into cheese.

add cucumber, lemon rind and garlic
add cucumber, lemon rind and garlic

Slowly add lemon juice until consistency is smooth, but not runny. Salt and pepper to taste.

stir in lemon juice
stir in lemon juice

Drizzle with olive oil before serving.  Milk kefir tzatziki will keep, refrigerated, for 2 weeks.

2 Responses

  1. Loved this recipe, just the info I needed, wonder why you chose to squeeze the cucumber rather than pre-salting it 30 mins before. Anyway I will certainly see what else you are posting on fermented vegetables. Thank you

    1. Hi Joanna- Glad you like the recipe, it’s a favourite in my house! I have always squeezed out the excess liquid from the cucumbers when I make tzatziki because I like to drink the juice, and I just found it easier. Salting them is also an option, I guess use which method you prefer to reduce the liquid to ensure a nice, thick tzatziki!

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