By Nik, founder of 東歐嚴選｜kefir.link and former chef · Updated 2 November 2026
Tzatziki is the cool Greek sauce of yogurt, grated cucumber and garlic that comes to the table with grilled skewers and warm pita. Here milk kefir, strained until it is as thick as Greek yogurt, takes the place of the yogurt and gives the dip a creamy body and a bright, clean tang.
A cucumber sauce with a thousand-year family tree
The Greek name came from the Turkish cacık, and an Ottoman cookbook from 1844 already describes cacık as yogurt with cucumber and garlic. The idea may go back even further, to a tenth-century Baghdad dish of salted yogurt with cucumber, garlic and herbs. In Greece today, a bowl of tzatziki sits among shared small plates with pita, olives and fried eggplant or zucchini, or goes into pita with sliced gyro meat. It is always eaten cold, which is why it is especially loved in summer.
Thick kefir and dry cucumber keep the dip from weeping
Straining lets the whey run through the cloth while the creamy part stays behind. Stop when it looks like Greek yogurt, because a full night of draining turns it into a soft cheese closer to cream cheese. Kefir that has already separated into curds and whey drains faster, so the time ranges from a few hours to overnight.
The cucumber's water is what usually turns tzatziki thin. Salting the shreds draws it out, and a hard squeeze concentrates the cucumber flavour and leaves the pieces crisper. Grate the garlic to a paste too, because even finely chopped garlic leaves sharp little lumps.
Dill, mint or oregano at the table
Greek cooks do not agree on herbs: some treat dill as optional, some use oregano, and the Cypriot version leans on mint and lemon. In Taiwan, fresh dill is mostly available from autumn to spring. Dried dill works if you use less, about 1½ teaspoons in place of the 1½ tablespoons of fresh dill, and a rest in the fridge softens its stronger aroma. Serve the dip with bread, in sandwiches or beside grilled meat, or fold in grated carrot with hot pepper, or raw beetroot with walnuts.
Strained kefir tzatziki
Ingredients
- 240 g plain kefir cheese Strain plain, unsalted milk kefir to Greek-yogurt thickness, then weigh. Keep refrigerated.
- 1 small cucumber (about 120 g) Wash before grating. Scoop out any large, watery seeds.
- 2 garlic cloves Peel before using.
- 15 ml lemon juice Freshly squeezed.
- 30 ml extra virgin olive oil
- 1½ tbsp fresh dill Wash, dry and finely chop before measuring. Optional.
- ½ tsp sea salt Reserve a little for draining the cucumber; use the rest to season the dip to taste.
You will need
- Coarse grater
- Sieve and bowl
- Clean kitchen cloth
- Knife and chopping board
- Measuring jug and measuring spoons
- Spoon
- Mixing bowl with a lid
Instructions
- Coarsely grate the cucumber into a sieve set over a bowl.
- Mix a little of the measured salt into the cucumber and let it drain for 10 minutes.
- Squeeze the cucumber firmly in a clean kitchen cloth to remove the liquid.
- Finely grate or crush the garlic into a paste.
- Finely chop the dill, if using.
- Stir together the kefir cheese, cucumber, garlic, lemon juice, olive oil and dill, if using.
- Season to taste with as much of the remaining salt as needed.
- Refrigerate the dip in the covered bowl for 1 hour.
- Stir the dip before serving.
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